The show-stopping vegan Wellington that upstages the turkey at every Thanksgiving dinner

The first time I brought this Wellington to Thanksgiving, my brother-in-law—who once told me vegetarians were "missing the point of food"—asked if I could make it again for Christmas. Then New Year's. Then his birthday.

Wellington looks like you went to culinary school, but the technique is simpler than most people think. Flaky pastry wrapped around umami-rich mushrooms and chestnuts, finished with a red wine reduction that makes turkey look boring. This is what centerpieces should be.

This Wellington is the centerpiece of my complete vegan Thanksgiving menu for 12 meat-eaters—see the full strategy there.

Mushroom and chestnut Wellington with red wine reduction

Yield: One large Wellington (serves 8-10)
Prep time: 30 minutes
Cook time: 40 minutes

Ingredients

For the filling:

• 2 lbs mixed mushrooms (cremini, shiitake, portobello), finely chopped
• 1 cup roasted chestnuts, roughly chopped (vacuum-packed work fine)
• 1 large shallot, minced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• ½ cup panko breadcrumbs
• ¼ cup walnuts, finely chopped
• 2 tbsp balsamic vinegar
• Salt and black pepper to taste

For assembly:

• 1 sheet vegan puff pastry, thawed (Pepperidge Farm is accidentally vegan)
• 3 tbsp Dijon mustard
• 2 tbsp plant milk (for brushing)

For the red wine reduction:

• 1½ cups dry red wine (Cabernet or Merlot)
• 1 cup vegetable stock
• 2 tbsp maple syrup
• 1 sprig fresh thyme
• 1 tbsp balsamic vinegar
• 1 tbsp cornstarch mixed with 2 tbsp water
• Salt and pepper to taste

Instructions

1. Make the filling. Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic, cook until fragrant, about 1 minute. Add mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates completely—12-15 minutes. The pan should look dry and the mushrooms should be deeply browned.
2. Build the flavor. Add thyme, rosemary, chestnuts, and walnuts. Cook 2 minutes. Stir in balsamic vinegar and cook until absorbed. Remove from heat, stir in panko. Season generously with salt and pepper. Let cool completely—warm filling will make the pastry soggy.
3. Preheat oven to 400°F. Line a baking sheet with parchment paper.
4. Assemble the Wellington. Roll out the puff pastry on a lightly floured surface into a 12x10-inch rectangle. Spread Dijon mustard down the center, leaving a 2-inch border. Mound the cooled mushroom mixture down the center in a log shape.
5. Wrap it up. Brush pastry edges with plant milk. Fold one long side over the filling, then the other, pressing to seal. Fold and pinch the ends closed. Carefully flip seam-side down onto the baking sheet. Score the top diagonally with a sharp knife—shallow cuts, just through the top layer. Brush entire surface with plant milk.
6. Bake. Bake 35-40 minutes until deep golden brown and puffed. Rest 10 minutes before slicing.
7. Make the reduction while it bakes. When the Wellington goes in the oven, combine wine, stock, maple syrup, and thyme in a saucepan. Bring to a boil, then reduce heat and simmer until reduced by half, about 15 minutes. Remove thyme sprig. Stir in balsamic vinegar. Add cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 2 minutes. Season with salt and pepper.

Why this works

The key is cooking mushrooms until completely dry. Wet filling equals soggy pastry. Chestnuts add sweetness and a meaty texture that makes this substantial enough to anchor a meal. Walnuts bring richness and help bind everything together.

Make-ahead: Assemble the Wellington completely through step 5, wrap tightly, and refrigerate up to 24 hours. Brush with plant milk and bake straight from the fridge, adding 5 minutes to bake time. Make the reduction up to 3 days ahead and reheat gently.

Serving tip: Slice at the table. The reveal—those layers of pastry and the rich filling—is half the appeal. Drizzle each slice with reduction right before plating.

Storage: Leftover Wellington keeps 3 days refrigerated. Reheat at 350°F for 15 minutes to crisp the pastry.

The second Thanksgiving I brought this, my uncle pulled me aside and asked for "the meat Wellington recipe." When I told him it was the same mushroom one from last year, he didn't believe me. He'd genuinely forgotten it was vegan.

That's the whole point.

This Wellington is the centerpiece of my complete vegan Thanksgiving menu for 12 meat-eaters—see the full strategy there.