October 08, 2020 3 min read 5 Comments

It’s the time of year when we tend to give thanks. Every Monday morning as a team, we at Rocky have an “attitude of gratitude,” where you silently take a minute to list three or more things that you’re thankful for, because gratitude is just so important for your wellbeing. And while this has been a wild year, there is so much around us to be grateful for — family, connection, community — and we at Rocky wanted to say thank you. Here’s a message from our co-owners, Cam and Karina.

We have an extra treat for you. If you’re searching for a warm, roasty, plant-based main dish that’s fit for a Thanksgiving dinner … or any time you’re feeling extra fancy, we've got you covered. This vegan Mushroom Wellington is inspired by some of our favourite ingredients with fresh Rosemary in honour of our Antibacterial Kitchen Hand Wash and Mushrooms in praise of the mushroom-derived Chitosan that keeps your hands soft in our Hand Sanitizer.

A Thanksgiving Recipe : Vegan Mushroom Wellington

Image of vegan mushroom wellington recipe made with filo dough.

For the pastry:

Traditionally, Beef Wellington is made with Puff Pastry. If you’re not vegan and have a knack for doughs, you can use your favourite puff pastry recipe.

In this recipe we use a filo pastry. If you’re less of a dough-maker, filo is usually vegan and can be found in most grocery stores, without palm oil.

For the filling:

  • 1/2 cup du Puy lentils (plus 1.5 cups water for cooking them)
  • 3 cups mushrooms, sliced (we used brown and portobello, but whatever your favourites are should work)
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp olive oil (plus extra for brushing the dough)
  • 1/2 cup walnuts, chopped
  • 3 sprigs fresh rosemary
  • 1 tsp dried thyme
  • 1 tbsp flour
  • dash of red wine
  • dash of low sodium tamari (if you have it on hand)
  • 1/2 cup stock (homemade veggie, preferred!)
  • salt & pepper to taste

image of rosemary, mushroom, walnuts and lentils, ingredient in this vegan mushroom wellington recipe.

1. First things first, start your lentils -- add the 1/2 cup of lentils to 1.5 cups water and bring to a boil, then lower to a simmer. They should be soft in 40 minutes.

2. Heat 1 tbsp olive oil over medium-high heat and add your mushrooms, letting them sit and sear before giving them a stir. 3 to 5 minutes. Once they've been evenly seared, move the mushrooms to a bowl and lower the heat of your pan.

3. Add your other tablespoon of olive oil to the pan along with your diced onions and cook them on medium-low heat until soft, about 5 minutes.

4. Next, add your diced garlic, Rosemary (gently chopped with stems removed) and dried thyme. Stir and let the flavours blend for a minute or two.

5. Add your mushrooms back to the pan, along with all of the juicy juices that have gathered in the bowl. Check on your lentils. If they're ready to go, drain them and add them to your mushroom mixture.

6. Toss in a dash of red wine (and low sodium tamari, if you have it. It adds a nice umami flavour) and stir while the wine evaporates.

7. Add the tablespoon of flour and stir for a minute, then slowly stir in the 1/2 cup of stock then mix in the walnuts.

8.Time to roll! If using filo pastry, use 5 sheets of filo and lay them on top of each other, brushing with oil in between. If using puff pastry, roll out the dough into a rectangle.

9. Spoon the mushroom filling onto the pastry.

10. Fold each short end of the pastry over slightly. Next, fold one long side over, tuck the pastry and continue rolling to the other side (carefully) like a burrito. But a fancy Thanksgiving burrito.

11. You can brush the roll with oil or, if you're feeling fancy, whisk together a couple of tablespoons of soy milk with a teaspoon of dijon mustard to make a wash and brush onto the roll. Lastly, if you use puff pastry be sure to score it with a few diagonal cuts to let steam out of the wellington.

12. Bake for 25-30 minutes or until golden brown. You may want to rotate half way, depending on your oven.

13. You can serve your Mushroom Wellington with roasted brussels sprouts, parsnips, potatoes or whatever root veg you fancy.


5 Responses

Denis Routhier
Denis Routhier

October 13, 2020

I have been purchasing soap products from Rocky Mountain Soap for nearly the full twenty years of their existence. It all started when we visited Canmore so many years ago. I have never, not ever, had a bad experience in their stores. I have always been greeted warmly by staff. And the product, well, absolutely terrific. Happy Thanksgiving to the RMS family!

Joanne Van Hove
Joanne Van Hove

October 13, 2020

Thanks for thanksgiving well wishes, Happy Thanksgiving to you all as well. Still loving your products, keep on doing the good work!

Connie Gervais
Connie Gervais

October 13, 2020

Hi. It’s so wonderful for you Rocky Mountain to be here for so long. I love all of everything that I have from you. There is so much that have from you. I tell everyone to get what they would need. They go to your stores and love what they get and thank me for telling them about you.
All your staff that you have help me so much. I love all of you at Rocky Mountain. I will never stop getting all the things that I get from you, they are wonderful and gentle on my skin, for my hair.

Ian Shapiro
Ian Shapiro

October 13, 2020

I awake every single morning to shower with your LEMONGRASS soap, a breathe of fresh scented air to start each and every day! Cannot beat this product!

Diane Scott
Diane Scott

October 13, 2020

Thank you for this Vegan Mushroom Wellington as my daughter doesn’t eat meat so it’s perfect for Thanksgiving. Can’t wait to try this out. 😊❤️💕

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