Vegetarian Wellington with mushroom and pecan stuffing

This vegetarian take on beef Wellington makes a filling and flavoursome dish that's special enough for a dinner party - or even your Christmas spread! Serve with our rich mushroom gravy and roast veggies for a complete meal.

By Sophie Gray
  • 40 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
For more ideas like this, check out our collection of 16 easy and delicious vegetarian pie recipes!


  • 2 onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 3 cloves garlic, crushed
  • 500 g portobello mushrooms, coarsely chopped
  • 2 tbsp brandy
  • Pinch of thyme
  • 1 large sprig rosemary
  • 3 slices bread, made into crumbs
  • 1/2 cup pecans, lightly toasted, finely chopped
  • 1 tbsp dark soy sauce
  • 1 apple, grated
  • 2 eggs, lightly beaten
  • Salt and pepper, to season
  • 400 g block puff pastry, thawed
  • Roast potatoes, to serve (optional)
Rich mushroom gravy
  • 1/3 cup dried mushrooms
  • 2 1/2 cups vegetable stock
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 tsp dried thyme
  • Sprig of rosemary
  • 1 tbsp sherry
  • 3 tbsp plain flour
  • 2 tbsp soy sauce


  • 1
    Cook onions in a saucepan with 1 tablespoon of oil, stirring frequently, until dark golden. Stir in sugar and cook until caramel coloured; reserve.
  • 2
    Preheat oven to 200°C and grease a baking tray. In a frying pan, heat remaining oil, add garlic and mushrooms and cook, stirring frequently, until they begin to soften. Stir in the brandy and herbs, then add the breadcrumbs, pecans and soy sauce.
  • 3
    Stir in the apple, remove from the heat, mix well and allow to cool. When cooled, add one of the eggs and season well with salt and pepper. Reserve remaining egg to glaze pastry.
  • 4
    Lightly flour a board and roll pastry to a 35cm x 25cm rectangle. Brush edges with remaining egg. Arrange mushroom filling in a loaf shape down the middle. Top with caramelised onions. To enclose the filling, fold in the short ends of pastry, then wrap over long sides so they are overlapping. Flip join-side down onto baking tray.
  • 5
    Using a serrated knife, lightly score diagonal lines in the pastry, then brush all over with egg. Bake for 30 minutes or until pastry is a rich golden colour.
  • 6
    Meanwhile, make the Rich mushroom gravy (see below).
  • 7
    Serve the Mushroom & Pecan Wellington with the Rich mushroom gravy and roast potatoes, if desired.
Rich mushroom gravy
  • 8
    Simmer mushrooms gently in stock for 5 minutes then turn off the heat and leave to infuse. In a separate saucepan, melt oil and butter, add onion, garlic and herbs. Cook gently until onion is soft. Add sherry, then stir in flour, mixing until smooth. Strain stock; discarding mushrooms. Gradually add stock to the saucepan, whisking well after each addition. Stir continuously until thickened. Add soy sauce. If you prefer a smooth gravy, pulse in a blender or processor. Serve warm.


To make this vegan friendly, use a vegan pastry and swap the egg in the filling for a chia egg. Use soy milk to glaze the pastry and replace the butter in the gravy with olive oil or a dairy-free spread. The Rich mushroom gravy is excellent with roast vegetables. Unlike a regular gravy, it can be made as a sauce any time you fancy it – whether you are cooking a roast or not.