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Mushroom Wellington

Mushroom Wellington excerpted from A Very Vegan Christmas by Sam Dixon.A vegan take on the celebratory classic made with both fresh and dried mushrooms, the Marmite gives this dish an extra glossy and savoury finish.

Mushroom Wellington excerpted from A Very Vegan Christmas by Sam Dixon.

Mushroom Wellington

Sam Dixon
Course Dinner
Cuisine British
Servings 6 people


  • 1/2 oz (15g) dried wild mushrooms
  • 1/4 pint (150ml) boiling water
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 1 large carrot, peeled and finely diced
  • 4 garlic cloves, very finely chopped
  • 10 oz (300g) oyster mushrooms, roughly chopped
  • leaves from 2 rosemary sprigs, roughly chopped
  • 5 sage leaves, roughly chopped
  • 1 tablespoon tomato purée
  • 1 tablespoon light soy sauce
  • 13 oz (400g) can pinto beans, drained and rinsed
  • handful of flat leaf parsley leaves, chopped
  • 2 oz (50g) fresh white breadcrumbs
  • 2 × 11 oz (320g) ready-rolled vegan puff pastry sheets
  • 8 oz (250g) spinach leaves, wilted, drained and squeezed of excess moisture
  • 8 oz (250g) ready-cooked beetroot, thinly sliced
  • 2 fl oz (50 ml) oat milk
  • 1 teaspoon Marmite
  • 2 oz (50g) nigella seeds
  • salt and pepper


  • Put the dried mushrooms into a heatproof bowl, pour over the measured boiling water and let them soak for 30 minutes.
  • Meanwhile, heat the olive oil in a large frying pan and sauté the onion, celery and carrot with the garlic over a medium heat for about 8 minutes until softened. Stir in the oyster mushrooms and herbs and cook for 5 minutes.
  • Once the dried mushrooms are rehydrated, drain, reserving the soaking liquid, and roughly chop, then add to the pan along with the soaking liquid, tomato purée and soy sauce and cook for 10 minutes until the liquid has almost all evaporated. Stir in the pinto beans, parsley and breadcrumbs, season to taste with salt and pepper and set aside to cool completely.
  • Preheat the oven to 190°C (375°F), Gas Mark 5. Line a large baking tray with nonstick baking paper and lay one puff pastry sheet on it. Spread one-third of the wilted spinach over the pastry, leaving a 2.5 cm (1 inch) clear border around the sides. Top with a layer of beetroot (see overleaf), then add the bean and mushroom mixture, slightly packing it into a large sausage shape with your hands dampened with water. Lastly cover with the remaining spinach. 
  • Mix together the oat milk and Marmite in a small bowl, then brush on to the pastry border. Lay the other pastry sheet over the top, ensuring there is no air trapped, and press the edges together to seal. Then either crimp the edges by pressing with a fork or pinching with your fingers. Using a knife, lightly score a pattern in the top and make a few small holes for the steam to escape, then brush all over with the oat milk mixture and sprinkle over the nigella seeds. 
  • Bake for 40 minutes, or until golden brown. Remove from the oven and let it cool for 10 minutes, then slice and serve.


A Very Vegan Christmas by Sam Dixon (© 2023). Photographs by Charlotte Nott-Macaire. Published by Hamlyn, an imprint of Octopus Publishing Group.Recipe reprinted with permission from A Very Vegan Christmas by Sam Dixon. Published by Hamlyn, an imprint of Octopus Publishing Group, 2023. Photography by Charlotte Nott-Macaire.
Keyword A Very Vegan Christmas, Beetroot, Carrot, Celery, Garlic, Marmite, Mushrooms, Onion, Pinto beans, Puff Pastry, Sage, Sam Dixon, Soy sauce, Spinach

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