There are meals that feel like a celebration, even when you’re just cooking for yourself at home. This Air Fryer Vegan Mushroom Wellington is one of those dishes for me. It’s golden, crisp on the outside, rich and savory on the inside, and it always feels a little special when I slice into it and see those layers. Even without meat or dairy, it’s deeply satisfying and full of comforting flavor.
The first time I made a vegan Wellington, I thought it might be complicated, but I quickly realized it’s really about building flavor step by step. Mushrooms bring earthiness, herbs add brightness, and a flaky pastry wraps everything together into something that feels both rustic and elegant. Making it in the air fryer keeps things simple and manageable, especially when I don’t want to heat up the whole kitchen.
This is the kind of recipe I make when I want dinner to feel cozy and generous, something that invites everyone to sit down and slow down for a bit.
Why This Recipe Works
Mushrooms have a natural depth that makes them perfect for a plant-based centerpiece. When cooked down with onions, garlic, and herbs, they create a filling that’s rich, savory, and satisfying. The air fryer crisps the puff pastry beautifully, giving you that golden, flaky exterior without needing a large oven.
The balance of textures is what makes this dish shine: crisp pastry outside, tender, flavorful filling inside.
Ingredients
- 1 sheet vegan puff pastry, thawed
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 12 oz mushrooms, finely chopped
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons breadcrumbs
- Salt and black pepper, to taste
- 1 tablespoon plant-based milk (for brushing)
Optional additions
- Chopped walnuts for texture
- A spoonful of Dijon mustard spread on the pastry before filling
Step-by-Step Instructions
- Heat olive oil in a pan over medium heat. Add the onion and cook until soft and translucent.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chopped mushrooms and cook, stirring occasionally, until they release their moisture and become deeply browned and reduced.
- Stir in the soy sauce, thyme, parsley, salt, and pepper. Cook for another 1–2 minutes.
- Remove from heat and mix in the breadcrumbs. Let the filling cool completely.
- Roll out the puff pastry slightly on a floured surface.
- Spoon the cooled mushroom mixture into a log shape down the center of the pastry.
- Fold the pastry over the filling, sealing the edges and trimming any excess.
- Brush the top lightly with plant-based milk.
- Preheat the air fryer to 350°F (175°C).
- Carefully place the Wellington seam-side down in the air fryer basket.
- Air fry for 15–18 minutes, until the pastry is puffed and golden brown.
- Let rest for 5 minutes before slicing.
Notes From My Kitchen
The key to a good mushroom Wellington is cooking the mushrooms long enough to remove excess moisture. If the filling is too wet, the pastry can become soggy. I like to let the filling cool completely before assembling to keep the pastry light and flaky.
If your air fryer runs hot, check at the 14-minute mark to prevent over-browning.
Flavor Variations
Adding chopped walnuts gives the filling a heartier texture.
A thin layer of Dijon mustard on the pastry adds a gentle tang.
A sprinkle of fresh rosemary can deepen the herbal notes.
Serving Ideas
This Wellington is lovely served with roasted vegetables, mashed potatoes, or a simple green salad. I also enjoy it with a spoonful of cranberry sauce or a drizzle of mushroom gravy for extra richness.
Leftovers slice beautifully and can be reheated in the air fryer for a crisp finish.
Storage and Reheating
Store in the refrigerator for up to 3 days. Reheat slices in the air fryer at 325°F for 3–5 minutes until warmed through and crisp again.
Final Thoughts
Air Fryer Vegan Mushroom Wellington is one of those dishes that proves plant-based meals can feel just as comforting and celebratory as any traditional centerpiece. It’s rich, flavorful, and wrapped in golden pastry that makes every slice feel special. For me, it’s a reminder that cooking can be both simple and a little bit magical at the same time.
