There’s something wonderfully cozy and impressive about this Vegetarian Mushroom Wellington with Sweet Potatoes Recipe—it combines hearty mushrooms, sweet, tender potatoes, and flaky puff pastry all baked to golden perfection. It’s an absolute showstopper, whether for a family dinner or a special occasion.

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 Vegetarian Mushroom Wellington with Sweet Potatoes Recipe
Top Tip
How to Serve Vegetarian Mushroom Wellington with Sweet Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetarian Mushroom Wellington with Sweet Potatoes Recipe

Why You'll Love This Recipe

This Vegetarian Mushroom Wellington with Sweet Potatoes Recipe is one of those recipes I find myself coming back to. It's not only rich in flavor but also lets you enjoy layers of earthy mushrooms and sweet potatoes wrapped in buttery puff pastry—a perfect balance every time.

Flavor Harmony: The combination of caramelized onions, herbs, and earthy mushrooms layered with sweet potatoes creates a beautiful depth of flavor.
Vegetarian & Satisfying: It’s hearty enough to satisfy even the most devoted meat-eaters without missing a beat.
Versatility: Whether it’s a holiday meal or a cozy weekend dinner, this Wellington always impresses.
Make-Ahead Friendly: You can prep it in advance, making your cooking day less stressful.

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 here plays an important role—from the caramelized onions that add sweetness to the fresh thyme bringing a herby contrast, and the sweet potatoes adding a creamy texture that complements the mushrooms perfectly. Here’s a quick rundown of what you’ll want to look for when shopping:

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 have a nice meaty texture and deep flavor, perfect for mimicking the ‘umami’ feel we want in a Wellington.
Yellow onions: Slow caramelizing these releases their natural sugars for a rich, sweet base.
Garlic: Adds a warm, aromatic underpinning that lifts the whole dish.
Low sodium soy sauce: Helps deepen the savory notes without overwhelming saltiness.
Fresh thyme: Brings fragrant, earthy brightness that complements the mushrooms beautifully.
Dried rosemary: Adds a piney, resinous note that’s classic in Wellingtons.
Baby spinach: Wilts nicely to add a touch of green and subtle taste without weighing down the filling.
Sweet potatoes: Thinly sliced, they add a sweet, creamy layer that’s both comforting and colorful.
Puff pastry sheet: The buttery, flaky pastry is key to making this dish feel indulgent and festive.
Olive oil & soy milk: Used for cooking and brushing the pastry for a 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

One of the things I love about this Vegetarian Mushroom Wellington with Sweet Potatoes Recipe is how well it adapts to your tastes and available ingredients. Don’t be shy about making it your own!

Variation: I’ve swapped cremini mushrooms for shiitake or portobello when I wanted a bolder flavor or a chunkier texture — each brings its own personality to the dish.
Seasonal tweaks: Adding a sprinkle of toasted nuts like walnuts inside adds a fun crunch during fall and winter.
Make it vegan: Since I use unsweetened soy milk to brush the pastry instead of egg wash, it’s effortlessly vegan and delicious.

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

Step 1: Prepare Your Puff Pastry and Oven

First things first: take the puff pastry out of the freezer to thaw for about 30 minutes. Meanwhile, preheat your oven to 375°F and lightly grease a baking pan. I find thawing the pastry on parchment paper makes it much easier to roll out and transfer later—trust me on this one!

Step 2: Craft the Mushroom Filling

Using a food processor, pulse the mushrooms just enough to break them down crumbly—but don’t puree them. If you prefer more texture, finely chop by hand. Then, heat olive oil over medium heat in a large pan and add your sliced onions. Patience here pays off as you slowly caramelize them over about 30 minutes, stirring occasionally to avoid burning. By the end, those onions are golden and sweet—my favorite part!

Add the mushrooms, garlic, and soy sauce, cooking for about 10 minutes until most of the moisture evaporates. Stir in thyme, rosemary, and baby spinach right at the end until the spinach wilts. Taste for salt; I usually find the soy sauce provides enough.

Step 3: Assemble Your Wellington Layers

Roll out your puff pastry to roughly 9 by 12 inches on parchment. Layer thinly sliced sweet potatoes in the middle third of the sheet. Add half the mushroom filling, then more sweet potatoes, the remaining mushrooms, and a final potato layer on top. This layering is key—keep it neat but don’t stress about perfect edges.

Fold the pastry sides neatly over the filling and pinch the edges to seal. A little water on your fingers helps if it’s stubborn. Then gently flip your Wellington over onto the baking pan, seam side down. Score the top in a crisscross pattern for that classic look, then brush with a mix of olive oil and soy milk for a beautiful golden crust.

Step 4: Bake to Golden Perfection

Bake the Wellington for 40-45 minutes until it’s puffed up, golden brown, and irresistible. Let it rest for about 10 minutes afterward to set before slicing—this really helps keep its shape and makes slicing much easier.

Top Tip

In my many attempts making this Vegetarian Mushroom Wellington with Sweet Potatoes Recipe, I’ve learned a few things that make all the difference:

Don’t rush caramelizing onions: This step adds sweetness and depth—give yourself the time and stir occasionally to avoid burning.
Keep mushroom texture in mind: Pulsing mushrooms just to crumbly consistency instead of pureeing retains a wonderful mouthfeel.
Use parchment paper for easy handling: Rolling the pastry on parchment and then flipping it onto the pan ensures you don’t lose the shape or filling.
Let it rest before slicing: Though it’s tempting, resting the Wellington prevents the filling from spilling out and makes the slices neat and presentable.

How to Serve Vegetarian Mushroom Wellington with Sweet Potatoes Recipe

vegetarian mushroom wellington - Serving Suggestion

Garnishes

When I serve this Wellington, I like to garnish it with fresh thyme sprigs or a sprinkle of chopped parsley for a pop of color. A drizzle of vegan gravy or a dollop of creamy horseradish sauce also makes it feel extra special and cozy.

Side Dishes

This Wellington pairs beautifully with a simple green salad dressed in lemon vinaigrette, roasted Brussels sprouts, or even a creamy mashed cauliflower for a comforting and rounded meal.

Creative Ways to Present

For holidays or dinner parties, I’ve arranged this Wellington on a large wooden board surrounded by roasted root vegetables and sprinkled with pomegranate seeds for an unexpected burst of freshness and color—your guests will definitely ask for the recipe!

Make Ahead and Storage

Storing Leftovers

I typically place any leftover Wellington in an airtight container and store it in the fridge; it keeps really well for 3-4 days. Reheating gently in the oven helps maintain that crisp pastry texture.

Freezing

I’ve frozen fully assembled but unbaked Wellingtons before. Wrap it tightly with plastic wrap and foil, and bake from frozen—just add an extra 15 minutes to the baking time. It’s a lifesaver for holiday prep!

Reheating

When reheating, I avoid microwaving to keep the puff pastry crisp. Instead, I warm leftovers in a 350°F oven on a baking sheet for about 15-20 minutes until heated through and crusty again.

Frequently Asked Questions:

Can I use other types of mushrooms in this recipe?

Absolutely! While cremini mushrooms are great for their meaty texture, you can substitute with shiitake, portobello, or even a wild mushroom mix to add different flavors and textures to the Wellington.

How far ahead can I prepare this Mushroom Wellington?

You can assemble the Wellington a day ahead and keep it refrigerated, then bake it just before serving. Alternatively, prep the filling and slice your sweet potatoes earlier, then assemble and bake on the day you want to serve it.

Is this recipe suitable for vegans?

Yes! This entire recipe is vegan friendly as it uses olive oil and soy milk instead of butter and eggs. Just be sure your puff pastry is vegan; many brands are, but it’s good to check the label.

How do I ensure the puff pastry stays crisp and doesn’t get soggy?

Make sure to pat the mushrooms well after cooking to remove excess moisture, and avoid overstuffing the filling. Using parchment paper to roll and transfer the pastry also helps maintain its shape, and letting the Wellington rest after baking helps the filling firm up so the pastry stays crisp when sliced.

Final Thoughts

Honestly, this Vegetarian Mushroom Wellington with Sweet Potatoes Recipe holds a special place in my kitchen rotation. Its balance of flavors and textures is something I never tire of, and the slight hands-on steps make it more rewarding to prepare. You’ll feel proud serving it up, and I’m sure you’ll enjoy every bite just as much as I do. Give it a go—you might just find your new favorite centerpiece meal.