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Portobello Wellington with Creamy Vegan Gravy

This vegan recipe is perfect for Thanksgiving, stuffed with butternut squash, mushrooms, chopped rosemary, thyme, sauteed spinach, and toasted hazelnuts. It is drizzled with creamy vegan gravy that is made with red wine. Wow, your guests with this healthy vegan recipe!
Print Recipe
Prep Time 1 hour 13 minutes
Cook Time 25 minutes
Total Time 1 hour 38 minutes
Course Main Course
Cuisine Thanksgiving Day
Servings 8 Servings
Calories 410 kcal

Ingredients
  

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

Instructions
 

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!
Keyword plant-based meal, portobello mushrooms, red wine gravy, vegan, vegan gravy, vegetarian meal