Vegan Mushroom Burger Wellington

Overhead shot of a vegan mushroom wellington wrapped in crispy puff pastry sitting on a round white plate, surrounded by sauteed mushrooms and onions and a sprig of rosemary

This Vegan Burger Wellington is the perfect main dish for holidays, a dinner party, or just because it’s a Monday. It’s two vegetarian burgers layered with caramelized onions, mushrooms, and a melty slice of dairy free cheese encased in a crisp puff pastry crust. This is the best vegetable wellington that puts beef and even lentil versions to shame. The recipe makes either one large individual serving or split between up to 4 people as part of a Christmas dinner. The final product looks tremendously fancy but is super easy to make!


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If there’s one thing I truly love to make and eat, it’s fancy-looking food that is EASY to make. This Vegan Burger Wellington may be the fanciest burger you’ll ever eat, and you won’t believe how easy it is to make!

This Easy Vegetable Wellington is perfect as part of a glamorous Christmas table and just as perfect for a simple date night in or dinner party. 

It takes under an hour to prepare, and the wow factor is just unbelievable. Make it for a loved one or make it for yourself. You will not be disappointed!

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Overhead shot of all the ingredients in a no beef wellington: vegan puff pastry, mushroom veggie burgers, dairy free cheese slice, onions, mushrooms, and olive oil

What’s in a No Beef Wellington?

You only need a few basic ingredients to make this easy vegan wellington recipe. Don’t forget the full recipe with ingredient amounts can be found in the recipe card at the bottom of the page!

Mushroom Veggie Burgers: We used the Savory Mushroom Burgers from NoBull; they’re delicious and come fully cooked! Any fully cooked veggie burger should work, but if you’re using something like Beyond or Impossible, you’ll want to cook them first! Same if you’re using homemade veggie burgers.

Plant-Based Sliced Cheese: We used the vegan smoked gouda slices from Whole Foods. Highly recommend a smoked gouda style cheese because it adds a delightful smokiness to the whole experience!

Puff Pastry: Check the ingredients to make sure yours is vegan friendly, but a lot of popular brands don’t put dairy in their puff pastry. We almost always use Pepperidge Farm!

Onions and Mushrooms: We’re going to caramelize these to add to our vegan wellington. They really take the flavor component over the top!

Olive Oil: For caramelizing the onions and mushrooms. Feel free to use any oil you like – refined coconut oil, sunflower oil, vegetable oil, avocado oil, etc. If you’re oil-free, water could be used, but the effect will be a bit different. 

Close-up shot of a vegetable burger wellington with a slice taken out of it, so you can see the inside

How to Make Mushroom Burger Wellington

Before you begin, make sure you defrost your puff pastry and veggie burgers. You’ll also want to preheat your oven, line a baking sheet with parchment paper, and slice the onions and mushrooms.

Step 1: Sautee the onions and mushrooms.

You’ll start by sauteing the onions and mushrooms until caramelized. This is going to really send the flavor factor over the top!

TIP: It’s important you don’t overcook the onions because you don’t want to dry them out. If the onions do seem a little dry, add a tablespoon or two of water before adding the mushrooms.

Overhead shot of mushrooms and onions in a saute pan after caramelizing

Step 2: Assemble the Vegan Wellington.

When the pastry is thawed, lightly flour your clean countertop and roll the pastry out into a big thin square. This is where you’ll build your wellington!

You’ll start by adding about 3 Tbsp of the caramelized veggies in the center of the pastry square and gently smooth it out to about the size of your burger patty.

Then, you’ll top the onions with burger patty number one. Next, add the slice of cheese, and finish with the second veggie burger.

Process shots for assembling a vegan mushroom wellington: Roll out puff pastry square, top with caramelized onions and mushrooms, then top that with a veggie burger patty
Two photos of the final layers of a vegan burger wellington

Step 3: Wrap and bake your Vegetable Wellington

Cut the corners off your puff pastry to form a cross or “+” shape. (If you’d like, you can use the excess to create a fun little design for the top like we did in these photos!) 

Next, gently pull the corners of the puff pastry up around your burger, sealing each one by pinching the pastry together (or use a little water.) 

Use your hands to form the pastry to the burger and seal it completely. Then, flip this wrapped burger stack over and place it on a parchment-lined baking sheet

Finish by baking this beauty until the pastry is lightly browned and crispy!

This Vegan Burger Wellington is the perfect main dish for holidays, a dinner party, or just because it’s a Monday. It’s two vegetarian burgers layered with caramelized onions, mushrooms, and a melty slice of dairy free cheese encased in a crisp puff pastry crust. This is the best vegetable wellington that puts beef and even lentil versions to shame. The recipe makes either one large individual serving or split between up to 4 people as part of a Christmas dinner. The final product looks tremendously fancy but is super easy to make!

What to Serve with Vegan Wellington

Serve this vegan wellington as the centerpiece for your Christmas, holiday, or any dinner party when you want to impress!

We recommend serving Mushroom Burger Wellington with extra sauteed mushrooms and onions and a healthy potato side like our Dairy Free Roasted Garlic Mashed Potatoes or Easy Oven-Roasted Potatoes.

Mushroom Wellington + Wine Pairing

Pinot Noir: A light and earthy red wine like a Pinot Noir will pair beautifully with the mushrooms in this dish! Vegan-friendly brands we recommend:

Head on shot of hands holding a knife and slicing into a Vegan Mushroom Wellington with mushrooms and a sprig of rosemary next to it

If you make this Vegan Wellington recipe, we’d love to hear about it! Please leave a review and comment on the post below (it helps other people find the recipe!). And don’t forget to tag us in your photos on Instagram; we love seeing what you cook up! If you’re not already hanging out with us over there, we are @theplantpowercouple with the “the”.

More Vegan Puff Pastry Recipes:

Yield: 2 servings

Vegan Mushroom Burger Wellington

Overhead shot of a vegan mushroom wellington wrapped in crispy puff pastry sitting on a round white plate, surrounded by sauteed mushrooms and onions and a sprig of rosemary
Easy Vegan Burger Wellington recipe is the perfect main dish for Christmas dinner. It’s two vegetarian burgers layered with caramelized onions, mushrooms, and a melty slice of dairy free cheese encased in a crisp puff pastry crust.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 1 small onion, thinly sliced
  • 1 cup sliced mushrooms
  • 2 Tbsp olive oil
  • 1/2 large sheet puff pastry, defrosted*
  • 2 mushroom veggie burgers**
  • 1 slice non-dairy cheese***

Instructions

    1. PREP: If you haven’t already, remove your puff pastry and burgers from the freezer to defrost. Preheat your oven to 400F, line a baking sheet with parchment paper, and slice the onions and mushrooms.
    2. SAUTE THE VEG: Heat the olive oil on medium high in a saute pan. When hot, add the sliced onions and saute for 7-8 minutes until caramelized but not dry. Then, add the mushrooms, turn the heat to medium low, cover, and cook for 3-5 more minutes. If the onions seem a little dry, add a tablespoon or two of water before adding the mushrooms.
    3. ASSEMBLE: Roll out the puff pastry on a lightly floured surface into a big square. Add a “patty-sized amount” of the caramelized veggies in the center of the square and gently smooth it out. Top that with a vegan burger patty, then the slice of cheese, followed by your other burger.
    4. FINISHING TOUCHES: Cut the corners off your puff pastry to form a cross or “+” shape. If you’d like, you can use the excess to create a fun little design for the top like we did in the photos! Next, pull the corners of the puff pastry up around your burger, sealing each one by pinching the pastry together (or use a little water.) 
    5. BAKE: Flip this wrapped burger stack over and place it on a parchment-lined baking sheet. Bake at 400F for 20-25 minutes or until the pastry is lightly browned. Serve + enjoy!

Notes

*Puff Pastry: Check the ingredients to make sure yours is vegan friendly, but a lot of popular brands don’t put dairy in their puff pastry. We almost always use Pepperidge Farm!

**Mushroom Veggie Burgers: We used the Savory Mushroom Burgers from NoBull; they’re delicious and come fully cooked! Any fully cooked veggie burger should work, but if you’re using something like Beyond or Impossible, you’ll want to cook them first! Same if you’re using homemade veggie burgers.

***Plant-Based Sliced Cheese: We used the vegan smoked gouda slices from Whole Foods. Highly recommend a smoked gouda style cheese because it adds a delightful smokiness to the whole experience!

Nutrition Information:

Yield:

2

Serving Size:

1/2

Amount Per Serving: Calories: 436Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 475mgCarbohydrates: 30gFiber: 6gSugar: 6gProtein: 15g

Nutrition information is automatically calculated and may not always be accurate.

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2 thoughts on “Vegan Mushroom Burger Wellington

  1. What a cool idea! I like sharing a big old beefy-less one for several people. Would it be too saucy to add a healthy splash of wine to the mushroom/onion mix? Love your site.
    1. I don't think that would be too saucy at all, TofuAnnie! (and I'm a tad disappointed in myself for not thinking of it first, LOL!) I'd suggest adding it at the same time as the mushrooms. And thank you so much! I really appreciate that.

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