Mushroom Wellington Vegan Friendly ūüź£ ūüćĻ‚Ā† Mouthwatering Easter Recipes with Fatty's Cocktail Pairings

This Mushroom Wellington is the perfect alternative for a vegan friendly Easter Sunday dish. It's surprisingly easy to make and a real showstopper for the center of your table. We recommend pairing it with Fatty's Organic London Dry Gin and your favourite tonic.


Olive oil - to cook the mushrooms. You can substitute butter or vegan butter.

Mushrooms - choose whatever variety you love: button, chestnut, cremini, shiitake etc... 

Onion - use red or yellow.

Garlic - I love garlic, but you can leave it out if you don't!

Cooked chestnuts - This is optional. They're a popular French product of cooked chestnuts that usually come in a vacuum-sealed pack. Substitute more mushrooms or chopped nuts.

Spinach - get some greens in! Kale works too.

Soy sauce - adds a deep umami flavor.

Sage leaves - fresh is great, but dried works too. Or try rosemary or thyme.

Puff pastry - store brought it good enough! Check it’s vegan if required, most  store bought ones are.

Dairy-free milk - or regular milk if you're making this as a vegetarian wellington.


  1. Cook the mushrooms and onion until all the moisture from the mushrooms evaporates. It could take up to 10 minutes.
  2. Add the garlic, chestnuts, spinach, Kikkoman soy sauce, sage and pepper.
  3. Cook, stirring often, for a further 4 minutes or until the moisture evaporates and the mixture starts to stick to the bottom of the pan.
  4. Allow the mixture to cool slightly, then press into a log shape
  5. Roll in plastic wrap and refrigerate for at least 30 minutes. Heat the oven to 200C. Line a baking sheet with baking paper.
  6. Roll out the sheet of puff pastry. Unwrap the filling from the clingfilm and place it on the pastry.
  7. Brush a little water around the edges of the pastry.
  8. Fold the pastry around the filling (trim any excess pastry) and press the seams well to seal.
  9. Place the wellington with the seam side down on the baking tray.
  10. Use a sharp knife to score the pastry diagonally.
  11. Brush the wellington with a little dairy-free milk, place in the oven and bake for 30 minutes or until the pastry is golden and flaky.

Pour yourself a Fatty's and Tonic and enjoy 

Recipe curtesy of Veggie Deserts:


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