There’s something downright irresistible about a cozy, flaky pastry encasing a rich, savory filling — that’s exactly why this Vegan Mushroom Wellington with Sweet Potatoes Recipe has become one of my favorites to make for both special occasions and relaxed weekend dinners. The layers of caramelized mushrooms and sweet potatoes wrapped in golden puff pastry? Trust me, it’s a total crowd-pleaser.

The image shows a golden-brown flaky pastry roll sliced open to reveal three visible layers inside. The outer layer is a crispy, light brown crust that looks crumbly. Inside, there are two bright orange layers of thinly sliced carrots, creating a striking color contrast. Between the carrot layers is a dark brown filling that looks rich and chunky, possibly with herbs and mushrooms, adding texture and depth. The roll is garnished with sprigs of fresh green thyme on top, sitting on a light brown parchment paper over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Mushroom Wellington with Sweet Potatoes Recipe
Top Tip
How to Serve Vegan Mushroom Wellington with Sweet Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Mushroom Wellington with Sweet Potatoes Recipe

Why You'll Love This Recipe

This Vegan Mushroom Wellington with Sweet Potatoes Recipe holds a special place in my kitchen because it’s not just delicious, but also surprisingly straightforward to pull off. It blends comforting, earthy flavors with a crispy, buttery shell that makes every bite special.

Perfect Balance of Flavors: The earthy mushrooms combined with sweet, tender sweet potatoes create a rich taste experience.
Show-Stopping Presentation: A beautifully golden Wellington always impresses guests or family without too much fuss.
Vegan and Wholesome: It’s a compassionate dish full of whole, real ingredients that nourish your body.
Make-Ahead Friendly: You can prep the filling and slice sweet potatoes ahead, making it perfect for busy days or festive dinners.

A golden brown pastry with a crisscross pattern on top reveals layers of bright orange and dark purple vegetables peeking through the dough. The pastry has a rough, flaky texture with some browned edges and sits on light tan parchment paper inside a white bowl. Fresh green herbs lie next to the pastry, adding a pop of color. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a key role in balancing texture, flavor, and nutrition. Plus, it’s a lovely mix of pantry basics and fresh veggies, so it’s easier to shop for than you might think.

Flat lay of fresh whole cremini mushrooms, three large yellow onions thinly sliced in a simple white ceramic bowl, three cloves of whole unpeeled garlic, fresh chopped thyme sprigs, dried rosemary in a small white bowl, fresh baby spinach leaves in a white bowl, two medium sweet potatoes peeled and thinly sliced, a sheet of thawed puff pastry folded neatly on a white ceramic plate, small white bowls containing golden olive oil and creamy unsweetened soy milk placed separately, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cremini mushrooms: These deliver a meaty, umami-packed base that’s juicy once cooked and blends perfectly into a crumbly filling.
Yellow onions: Caramelized slowly, they add natural sweetness and depth — the secret that keeps this Wellington beyond ordinary.
Garlic: Just a bit ups the flavor with aromatic warmth, making every bite more tantalizing.
Low sodium soy sauce: Balances savory with a touch of saltiness without overpowering the overall dish.
Fresh thyme and dried rosemary: These herbs add earthiness and brightness, tying the mushrooms and sweet potatoes together beautifully.
Baby spinach: Adds a hint of freshness and a pop of color, wilting down delicately within the filling.
Sweet potatoes: Thin slices provide gentle sweetness and a tender contrast to the savory filling.
Puff pastry: The flaky, buttery exterior is what makes this Wellington classic — look for a vegan-friendly option for authenticity.
Olive oil and unsweetened soy milk: Used for cooking and brushing on top to create that glossy, golden finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Vegan Mushroom Wellington with Sweet Potatoes Recipe depending on the season or what’s in my fridge. Feel free to experiment—you might discover some new favorites!

Variation: One time, I swapped the cremini mushrooms for shiitakes, and it added a smokier, richer flavor that was amazing. You can also use a mix of mushrooms for extra texture.
Cheesy Twist: If you’re not strictly vegan, adding a thin layer of vegan cheese or a cashew cream spread inside can add creaminess.
Herb Swap: Try sage or oregano for a different herbal note if you don’t have thyme or rosemary on hand.
Different Pastry: If you want a gluten-free option, look for a gluten-free puff pastry, or try wrapping in large collard green leaves for a unique spin.

Step-by-Step: How I Make Vegan Mushroom Wellington with Sweet Potatoes Recipe

Step 1: Thaw the Puff Pastry and Preheat the Oven

Start by setting the frozen puff pastry out on your counter to thaw for about 30 minutes. This makes it pliable and ready to work with. Meanwhile, go ahead and preheat your oven to 375ºF (190ºC) — and lightly grease your baking pan so the Wellington won’t stick after baking.

Step 2: Prepare the Mushroom Filling

For the filling, I like to pulse the mushrooms in my food processor a few times until they're crumbly but still have little bits for texture. If you don’t have a processor, finely chop them with a sharp knife.

Warm 2 tablespoons olive oil in a large pan over medium heat. Toss in your sliced onions and let them caramelize slowly — about 30 minutes — stirring every few minutes. Patience here pays off with that sweet, golden depth you want. Don’t forget to season with a pinch of salt near the end.

Next, add the mushrooms, garlic, and soy sauce, cooking for about 10 minutes until the mushrooms are softened and most of their liquid has evaporated. Stir in thyme, rosemary, and baby spinach — the spinach will wilt quickly and add lovely color. Remove from heat and taste; usually the soy sauce provides enough saltiness.

Step 3: Assemble Your Wellington

Roll out the thawed puff pastry on parchment paper to about 9×12 inches. Lay down a layer of thin sweet potato slices in the center third of your pastry, then spread half your mushroom mixture on top. Repeat—sweet potatoes, then mushroom mixture again, and finish with a final sweet potato layer.

Fold the sides of the pastry over the filling and pinch to seal, using a bit of water on your fingers if needed. Carefully flip the whole Wellington seam-side down onto your greased baking pan, using the parchment paper to help.

Step 4: Score, Glaze, and Bake

Score a crisscross pattern lightly on top of your pastry with a sharp knife — this isn’t just decorative, it helps the Wellington bake evenly. Mix olive oil and unsweetened soy milk and brush the Wellington’s surface for that glossy golden brown finish.

Bake for 40-45 minutes or until the pastry is puffed up and beautifully golden. Let it rest for about 10 minutes before slicing — this helps things settle and makes it easier to cut.

Top Tip

I’ve made this Vegan Mushroom Wellington with Sweet Potatoes Recipe plenty of times and these tips have truly made a difference. They help keep the filling flavorful, the pastry crisp, and the whole process less intimidating.

Slow Caramelization: Don’t rush the onions! Low and slow caramelizing unlocks a natural sweetness that brings the filling alive.
Don’t Overprocess Mushrooms: Pulse just enough to crumble them but keep some texture—overdoing it turns the filling mushy.
Seal Your Edges Well: Use a little water when pinching the pastry edges to prevent leaks during baking.
Rest Before Slicing: Let the Wellington rest after baking so it holds together better and slices cleanly.

How to Serve Vegan Mushroom Wellington with Sweet Potatoes Recipe

Vegan Mushroom Wellington - Serving Suggestion

Garnishes

I love garnishing this Wellington with a sprinkle of fresh thyme leaves or chopped parsley for a pop of green and freshness. A drizzle of vegan gravy or a balsamic reduction adds extra warmth and depth on the plate.

Side Dishes

My go-to sides include a crisp green salad with lemon vinaigrette or roasted Brussels sprouts with garlic. Mashed cauliflower also pairs beautifully if you want to keep it light but hearty.

Creative Ways to Present

For holidays, I've shaped the Wellington into smaller individual parcels using the same filling—they look elegant and feel special. You can also slice and arrange the pieces like a beautiful centerpiece on a wooden board surrounded by herb sprigs.

Make Ahead and Storage

Storing Leftovers

I store any leftover slices in an airtight container in the fridge where they keep well for about 3-4 days. Reheating in the oven helps maintain the crispness better than the microwave.

Freezing

This Wellington freezes wonderfully either before baking or once cooked. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating. The texture holds up well if done right!

Reheating

The best way to reheat is in a preheated oven at 350ºF (175ºC) for about 15 minutes or until warmed through and crisp on the outside again. If you’re in a hurry, gentle pan-toasting slices in a skillet works too.

Frequently Asked Questions:

Can I use other types of mushrooms in this recipe?

Absolutely! While cremini mushrooms are my go-to for their depth of flavor and texture, you can experiment with shiitake, portobello, or even a mix of wild mushrooms. Just adjust cooking times slightly if using larger mushrooms to ensure they soften.

Is the puff pastry in this recipe vegan?

Make sure to check the label when buying puff pastry as not all brands are vegan. Many store-bought puff pastries contain butter or other dairy products, but there are good vegan options available in most supermarkets or specialty stores.

How do I prevent the pastry from getting soggy?

To avoid soggy pastry, make sure to remove as much liquid as possible from the mushroom filling by cooking until mostly evaporated. Also, layering the sweet potatoes in between helps create a barrier, and using a greased baking pan ensures proper crisping.

Can I prepare this Wellington in advance?

Definitely! You can prepare the mushroom filling and slice the sweet potatoes a day before. Store them separately in the refrigerator. Then, thaw the puff pastry before assembling and baking when you’re ready, making it a stress-free meal option.

Final Thoughts

This Vegan Mushroom Wellington with Sweet Potatoes Recipe is one of those dishes that feels like a big, warm hug—flaky, rich, and so satisfying. I always find that making it feels like a little celebration, whether I’m hosting friends or just treating myself. Give it a try, follow the steps, and soon you’ll have a stunning, delicious meal that’s full of love and plant-powered goodness.