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Are you looking for an impressive vegan dish to serve on Thanksgiving day? Look no further than this Portobello Wellington with Vegan Gravy. This recipe is stuffed with savory butternut squash, loaded with herbs, and then wrapped in a puff pastry and baked until golden brown. Serve with a delicious vegan gravy for a dish that will WOW your guests!
This was a story way back last year during Thanksgiving day when I announced that I was serving up a Portobello Wellington with Vegan Gravy, and my guests were skeptical. But once they took a bite, they were amazed! The mushrooms were so juicy and flavorful, and the gravy added the perfect touch of richness. This dish definitely wowed my guests!
My guests were wowed by this recipe, and I was surprised!
I’ll be honest, I was a little nervous about making this dish. I’m a vegetarian, and I wasn’t sure how my meat-and-butternut squash-loving guests were going to react to a meatless main course. But boy, I was surprised by their reactions I think they will adore me! This Portobello Wellington with Vegan Gravy was a hit for everyone, and I even had some guests asking for the recipe.
The first thing that you notice about this Wellington is the puff pastry. It’s flaky and golden brown, and it’s the perfect base for the savory filling. The filling is made with portobello mushrooms, butternut squash, and several herbs and spices. It’s hearty and satisfying, and it has a beautiful umami flavor that will have your guests coming back for more.
The gravy is what really takes this dish over the top. It’s made with red wine, tamari, caramelized shallot, vegetable broth, and all-purpose flour, and seasoned with kosher salt and black pepper. It’s rich and flavorful, and it pairs perfectly with the flaky pastry and savory filling. Trust me, your guests are going to be impressed!
So, if you’re looking for a show-stopping vegetarian main course, look no further than this Portobello Wellington with Vegan Gravy. The flaky pastry, savory filling, and delicious gravy will have your guests coming back for seconds (and thirds!). Give it a try at your next dinner party and see for yourself how amazing it is.
Since everyone asked me,
Finally, I had time to share with you now how to make this appetizing recipe as thanksgiving day is quickly approaching. I’m sure your guests will be wowed too by this recipe. Everyone who tried it loved it and said it was the best Wellington they had ever had. One great thing about this recipe has easy-to-find ingredients and simple-to-follow instructions and the end result is absolutely delicious.
For the filling, you will need, vegetable oil, onion, butternut squash, mushrooms, thyme, rosemary, garlic, spinach, hazelnuts, kosher salt, black pepper, garlic, vegan egg wash, and vegan puffy pastry. If you are using store-bought make sure that they are fresh as they taste better.
And for the vegan gravy, you will need, all-purpose flour, vegetable oil, shallots, red wine, vegetable stock, raw sugar, tamari, kosher salt, and black pepper.
And to make this appetizing recipe,
To make the filling heat the vegetable oil then sautee the onions, and set aside and chop the leafy greens. Second, you will need to bake the butternut squash and mushroom for 20 minutes on a separate baking sheet and sprinkle them with leafy greens, seasoned with olive oil, kosher salt, and black pepper. Third, toast the hazelnuts for 5 minutes, and don’t over-toast. Fourth, saute the mushroom caps for 5 minutes. And lastly, sautee the garlic with spinach and season with kosher salt, and cook for 5 minutes.
Arrange the filling, in a medium bowl, and mix all the baked, chopped, and cooked filling as always season with kosher salt and black pepper. Arrange them into vegan puff pastry just like the picture and brush with vegan egg wash and bake for 25 minutes at 400˚F.
To prepare the vegan gravy, caramelize the shallots with heated oil for 10 minutes then stir to combine the all-purpose flour and cook again for 5 minutes. Gently add the vegetable broth and red wine and continue to cook for 3 minutes, then add the raw sugar, and tamari and season with kosher salt and pepper, adjust to taste if needed.
Once baked, serve with prepared vegan gravy, and have a wonderful and fulfilling Thanksgiving day from us to yours! ? For full recipe information, below is the recipe card that you can pin and print, share with your friends too, and let us know how this recipe works for you! ?
Looking for more vegan holiday recipes to add to your vegan diet?
Well, must try these recipes: Autumn Pizza with Vegan Gouda Cheese, Pumpkin Spice Fudge, Delicious Dairy-Free Pumpkin Spice Latte Recipe, Vegan Butternut Squash Curry with Chickpeas, Teriyaki Tofu-Tempeh Casserole, Butternut Squash White Bean Kale Stew, Vegan Spaghetti Squash with Marinara Sauce, Sweet Potato Shepherd’s Pie Casserole, Autumn Carrot-Sweet Potato Soup, Apple Cider Bourbon Cocktail-Alcohol Free, Vegan Pumpkin Cream Cold Brew, Dairy-free Pumpkin Ice Cream, Pumpkin Risotto-Comforting Meal, Autumn Spice Pear Cobbler, Roasted Butternut Squash Burger, Pear, Pumpkin, and Ginger Mocktail, Mini Pumpkins Cream Puffs, Pumpkin Alfredo Pasta Recipe, Vegan Maple Pumpkin Overnight Oats, Vegan Pumpkin Pie Smoothie, Apple Cranberry Crisp, Pumpkin Alfredo Pasta Recipe, Butternut Squash Pancakes, 20-minute Pumpkin Soup, Air fryer Cinnamon Rolls, Delicious Dairy-Free Pumpkin Spice Latte Recipe, Pumpkin Spice Fudge, Sweet Potato Pie Cupcakes with Cinnamon Frosting, Autumn Salad, Apple Cinnamon Waffles, Zucchini and Spinach Casserole, Creamy Butternut Squash Casserole, Black Bean and Zucchini Casserole, Sweet Potato Mushroom Casserole, and Healthy Rosemary Cornbread.
The above are the best treat meal for the fall season, Thanksgiving day, and even in the winter season; they are completely made with plant-based ingredients and a great addition to your vegan meal.
Your meatless go-to recipe!
Portobello Wellington with Creamy Vegan Gravy
For the filling:
- 4 tbsp olive oil plus 3 tsp
- 2 large onions thinly sliced
- 2-3 cups butternut squash peeled and diced
- 1-2 cups mushroom maitake
- 13 sprigs thyme finely chopped
- 8 sprigs Rosemary finely chopped
- 1/2 cup hazelnuts roughly chopped, toasted
- 4 cups baby spinach
- 2 tbsp garlic minced
- 5 large portobello mushroom gills removed, caps
- 1 tbsp egg replacer vegan; Bob’s Red Mill brand or use aquafaba with 3 tablespoons water
- 1 puff pastry vegan; frozen and thawed
- kosher salt to taste
- black pepper to taste
For the Gravy:
- 1 tbsp olive oil
- 4 small shallots finely diced
- 3 tbsp all-purpose flour or use certified gluten-free flour
- 8 oz. vegetable broth or water
- 8 oz. red wine
- 3 tbsp tamari
- 1 1/2 tsp raw sugar
- kosher salt to taste
- black pepper to taste
Prepare the filling:
- Preheat the oven to 350˚ F and lightly grease the baking dish.
- Peel and dice the butternut squash, tear the maitake mushrooms into small pieces, and chop the thyme and rosemary.
- In a skillet over medium heat, caramelize the onion on heated oil for 20 minutes. Set it aside.
- On a separate baking sheet, place the diced butternut squash and maitake mushroom.
- Sprinkle them with olive oil and season with kosher salt, and top with thyme, and Rosemary. Bake each for 20 minutes or until tender.
- Meanwhile, on a baking sheet toast, the hazelnuts for 5 minutes do not over-toast them as it may cause bitterness.
- Over a heated oil, cook the garlic until golden brown add the spinach, and season with kosher salt. Cook for 5 minutes. Remove the excess liquid; set aside.
- In a skillet, saute the Portobello mushroom caps for 5 minutes. Remove and drain the excess liquid.
- Using a spatula, stir to combine all the prepared ingredients in a large mixing bowl. Season with kosher salt and black pepper.
Arrange the filling mixture and bake!
- Preheat the oven to 400˚ F and lightly grease the baking dish.
- Over the unfolded puff pastry, pour and spread the half of filling mixture, layered with portobello caps, and topped with the remaining mixture.
- Fold the puff pastry just like in the photo, using a knife gently make a cross pattern on the top of the pastry, and brush with vegan egg wash.
- In a preheated oven, bake for 25 minutes or until golden brown.
Prepare the vegan gravy:
- Meanwhile, in a saucepan, caramelize the shallots for 10 minutes and stir to combine the all-purpose flour, cook again for 5 minutes.
- Gently add the vegetable broth and red wine and simmer until the gravy becomes thick, cook for 3 minutes.
- Add the raw and tamari, season with kosher salt and black pepper. Adjust to taste if needed.
Time to enjoy!
- Once the puff pastry is baked, serve or drizzled with prepared vegan gravy.
- Enjoy and share with your friends and family!
For More Vegan Recipes
The vegan meals below are a perfect addition to your vegan meal as they are made completely plant-based. In addition to this, they are also a perfect treat and a must-try for all occasions. For more recipes and health tips please subscribe to our newsletter!
- Creamy Garlic Mushrooms
- Vegan Portobello Mushroom Burger
- Hearty Chickpea Veggie Stew Recipe
- Leek and Potato Soup
- General Tso’s Tofu: Spicy-Sweet and Healthy
To Wrap It All Up
This Portobello Wellington with Vegan Gravy is the perfect recipe for your next dinner party! I was surprised at how much my guests loved it, and they were all asking for the recipe. So, if you’re looking for a delicious and impressive meatless meal, look no further – this Portobello Wellington!
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