Mushroom Wellington

Total Time1 hr


  • 2 cups Cremini Mushrooms chopped
  • 4 cups Spinach
  • 1 large Yellow Onion diced
  • 3 Garlic Cloves minced
  • ½ cup Organic Vegetable Broth
  • 2 large Yellow Potatoes
  • 2 sheets Puff Pastry large
  • 1 tbsp Soy Sauce
  • 1 tbsp Plant Milk
  • 1 tsp Sage
  • 1 tsp Thyme


  • Saute cremini mushroom, onion, garlic cloves until soft in vegetable broth. 
  • Meanwhile, boil your potatoes chopped for 20-30 mins till soft.
  • Add 2 cups of your spinach, soy sauce, sage and thyme and continue to saute on low heat. 
  • Lay your one layer of puff pastry on a baking tray and preheat oven at 375F.
  • Lay the remaining spinach as a base in the centre of the puff pastry.
  • Layer on-top of the bed of spinach your potatoes and mushroom mixture. 
  • Cover with the other piece of puff pastry and seal the edges off with a fork. You may need to cut off any remaining puff pastry around the edges. 
  • Brush plant milk on the outside of the puff pastry and bake in the oven for 40 minutes. 
    Serve and enjoy!