This Asian-inspired vegan mushroom Wellington is a delicious twist on the classic dish, perfect for special occasions or a hearty meal. Wrapped in golden, flaky pastry, the rich mushroom filling is infused with fragrant spices and savoury flavours. It’s an impressive centrepiece that’s both comforting and packed with plant-based goodness. Serve it with your favourite sides for a festive feast or dinner.
Vegan Asian-Inspired Mushroom Wellington
Mushrooms fragranced with Chinese 5 Spice and presented in a stunning puff pastry plait, this Asian Mushroom Wellington is perfect for entertaining.
The hearty plant-based filling is bound to please everyone whether you eat meat or not.
You can serve this Asian Mushroom Wellington with these Asian Roasted Brussels Sprouts with Cashews as a side dish.
The mushroom filling up to a day in advance if needed. Just keep it in an airtight container in the fridge.
I hope you enjoy this Asian Mushroom Mellington recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Asian Mushroom Wellingtion [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/12/Asian-Mushroom-Wellingtion-vegan-by-The-Flexitarian-v8-300x300.jpg)
Asian Mushroom Wellington [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 250 g chestnut mushrooms
- 100 g carrots
- 4 shallots – finely sliced
- 3 garlic – crushed
- 1 Tbsp + 1/2 tsp Chinese 5 Spice
- 1 chia egg – 1 Tbsp of ground chia seeds mixed in 3 Tbsp water (or 1 organic egg)
- 3 Tbsp breadcrumbs
- 3 tsp tamari soy sauce
- 1 puff jus-rol pastry sheet [320g / 11.3 oz]
- 5 Tbsp fresh coriander
- olive oil
- melted dairy free butter to brush
- salt & pepper
Instructions
- Make chia egg by mixed together ground chia seed and water. Set aside.1 chia egg – 1 Tbsp of ground chia seeds mixed in 3 Tbsp water (or 1 organic egg)
- Wash and clean mushrooms. Mince them very finely.250 g chestnut mushrooms
- Heat some olive oil in a large frying pan. Add finely sliced shallots, crushed garlic and Chinese 5 Spice.100 g carrots, 4 shallots – finely sliced, 3 garlic – crushed, 1 Tbsp + 1/2 tsp Chinese 5 Spice, olive oil
- Add minced mushrooms and grated carrot. Fry gently until mushrooms are cooked.
- Remove from heat. Add tamari sauce, breadcrumbs, chopped coriander and chia egg. Mix well until all is well blended together. Season to taste and set aside.3 Tbsp breadcrumbs, 3 tsp tamari soy sauce, 5 Tbsp fresh coriander, salt & pepper
- Preheat the oven to 200°C/400°F/Gas 6.
- Roll out pastry sheet on baking paper.1 puff jus-rol pastry sheet [320g / 11.3 oz]
- Keep middle third to pile up mushroom mixture. With a sharp knife cut 2 to 3 cm [0.8 to 1.2 inch] wide strips on the other thirds like so:
- Pile mushroom mixture in the middle, packing it tightly.
- Alternating sides, plait each strip on top of the other
- Until you reach the end
- Brush some dairy free butter all over.melted dairy free butter to brush
- Place in the oven for 20-25 mins until golden
- Once done, leave to rest for 10 mins before serving.
- Note: If serving with these Asian Roasted Brussels Sprouts with Cashews, you can time both dishes to be ready at the same time. You can cook them on separate trays or on the same tray. If cooking on the same tray, start by cooking the Brussels sprouts first, then after 10 mins add the mushroom wellington, followed by the cashew 10 mins later. See the recipe introduction for the link to my recipe for Asian Roasted Brussels Sprouts with Cashews.
Nutrition
Find this recipe online:
Asian Mushroom Wellington [vegan]
https://theflexitarian.co.uk/recipe-items/asian-mushroom-wellington-vegan/
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