Savory Vegan Mushroom Wellington Pie

by

This hearty vegan pie features a delicious mix of mushrooms cooked in red wine and herbs, all wrapped in flaky puff pastry.

Ingredients

  • 500g mixed mushrooms (chestnut, oyster, shiitake)
  • 1 red onion, chopped
  • 4 garlic cloves, finely chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 250ml vegan-friendly red wine
  • 3 sprigs fresh rosemary, chopped
  • 2 tbsp soy sauce
  • 250ml vegetable stock
  • 3 tbsp plain flour
  • 100g vegan cheddar cheese, grated
  • 500g vegan-friendly puff pastry
  • Olive oil
  • Salt and pepper
  • Plant-based milk for brushing

Method

  1. Prepare the filling:
    • Sauté onion, garlic, carrots, and celery in olive oil
    • Add mushrooms and cook until shrunk
    • Pour in wine and reduce
    • Add rosemary, soy sauce, stock, and 2 tbsp flour
    • Cook until thick, then stir in cheese and cool
  2. Assemble the pie:
    • Preheat oven to 200°C fan
    • Roll out 2/3 of pastry for base, line pie dish
    • Add cooled filling
    • Roll out remaining pastry for top, seal edges
  3. Bake the pie:
    • Brush with plant milk
    • Bake for 35-45 minutes until golden brown

This Savory Vegan Mushroom Wellington Pie is a delicious and impressive dish that’s perfect for special occasions or a cozy family dinner. The rich, meaty mushroom filling and flaky pastry create a satisfying meal that both vegans and non-vegans will love. Don’t hesitate to try this recipe – it’s easier than it looks and the results are absolutely delicious!