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overhead view of a plate with 2 full vegan Wellington and one sliced

Vegan Wellington


  • 8oz tempeh
  • 3 cups boiling water
  • 8oz button mushrooms, finely chopped
  • 2 tbsp olive oil, divided
  • 1 shallot, diced small
  • 1/2 tsp dry thyme
  • 1/2 tsp dry rosemary
  • 1/2 tsp dry marjoram (optional)
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 1/3 cup light beer ( you can also use your favorite red or white wine)
  • 4 tsp whole grain mustard, divided
  • 1 sheet vegan puff pastry, thawed
  • Mushroom Gravy or Beer And Sweet Onion Gravy


  1. Cut the tempeh into 4 equal pieces. Place them in heatproof bowl, pour boiling water over them, cover the bowl with a plate and let it sit until ready to use
  2. In the meantime, prepare the mushrooms. Heat one tablespoon of olive oil in a large nonstick skillet. Add the diced shallot and cook over medium heat for 1-2 minutes, until translucent. Add the mushrooms, thyme, rosemary, and marjoram (if using) and continue cooking for 5 minutes, stirring often.
  3. Add salt and pepper and cook for 1 more minute. Add beer and cook until dry, 3-4 minutes. Set aside until ready to use
  4. Carefully remove the tempeh pieces from the water and pat dry them with a paper towel or a clean towel. Season each piece with salt and black pepper to taste (seasoning here is optional)
  5. Heat one tablespoon of olive oil in the same skillet you used for the mushrooms. Sear the tempeh pieces over medium heat, about 2 minutes per side (keep an eye on them to ensure they don't burn). Let them cool until safe enough to handle.
  6. Preheat the oven to 400F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray
  7. Unfold the sheet of puff pastry on a lightly floured surface and stretch it out slightly using a rolling pin. Cut it into 4 equal rectangular pieces
  8. To assemble the Wellington, place a piece of tempeh in the center of each pastry piece. Spread one teaspoon of mustard over each piece, top with mushroom mixture and fold in all 4 sides (see picture above). Make a couple of slits on the top and carefully transfer each piece to the lined baking sheet
  9. When ready to serve, bake in between the top and middle rack for 25 minutes, occasionally checking to make sure the bottom doesn't burn. 
  10. Serve with your gravy of choice (Mushroom Gravy or Beer And Sweet Onion Gravy) or with cranberry sauce. 


  1. This vegan wellington recipe can be prepared 1 day ahead of time and refrigerated. Bake them when they are ready to be served.  It can also be assembled and frozen until ready to use.  It may take a few minutes longer in the oven. 

This post was originally published on November 15, 2016 - We updated the post with new images. 


  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Entree
  • Method: Oven
  • Cuisine: British


  • Serving Size: 1 vegan Wellington
  • Calories: 414
  • Sugar: 1.6
  • Sodium: 3922
  • Fat: 26.5
  • Saturated Fat: 5.8
  • Unsaturated Fat: 18.5
  • Trans Fat: 0
  • Carbohydrates: 28.6
  • Fiber: 6.1
  • Protein: 15.7
  • Cholesterol: 0

Keywords: kosher, holiday, thanksgiving, recipe

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