Recipe for a Plant-Based Thanksgiving - South Sound YMCA

Recipe for a Plant-Based Thanksgiving

Considering going plant-based for the Thanksgiving holiday? Here is a great replacement for the traditional turkey! It is a favorite holiday dish of mine, and even if you DO have the turkey on the table, this is also a delicious addition. Mushroom Wellington with Pecans is savory, saucy, and filling, with the delicious touch of the light, fluffy pastry layer, you will want to make it part of your family’s tradition!

*Make sure to thaw your puff pastry before you start (overnight in the fridge is easiest!) Recipe makes 2 rolls.


  • 2 sheets puff pastry, thawed in the fridge overnight (use cold – not at room temp)
  • 2 tablespoons olive oil (or butter)
  • 2 pounds mushrooms, sliced with stems (except Shiitake stems)
  • 1 large onion, diced
  • 4–6 large garlic cloves, rough chopped
  • 1 tablespoon chopped fresh rosemary (or sage or thyme)
  • 1 teaspoon kosher salt
  • 1/4 cup sherry wine, or another red or white wine (optional)
  • 1 teaspoon balsamic vinegar
  • 1 cup chopped, toasted pecans (or sub hazelnuts or walnuts)
  • ½ teaspoon pepper
  • 2 teaspoons truffle oil (optional)
  • “Egg” wash – use nut milk, cream, or melted coconut oil to brush on the pastry. If not worried about it being vegan, whisk an egg with a tablespoon of water
  • Cheese to taste, like pecorino, gruyere, goat cheese, cream cheese, or a vegan cheese (optional)


  1. Make sure your puff pastry is thawed before you start – cold but thawed (note if it is too warm, it may fall apart; if too cold, it will be too stiff to roll).
  2. Preheat oven to 400F.
  3. MAKE THE FILLING: Heat oil in an extra-large skillet, over medium-high heat. Add mushrooms, onions, garlic, salt and sauté, stirring often, until mushrooms release all their liquid. Turn heat down to medium, and continue sauteing until all the liquid has evaporated. Be patient, this will take a little time! Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar, and again, sauté on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling (it will turn into a mess!). Add the toasted chopped pecans, pepper, truffle oil. Taste, adjust salt to your liking. At this point, you could fold in some cheese if you like.
  4. Let the filling cool for 15-20 minutes (you could make the filling a day ahead and refrigerate).
  5. Fill 2 Puff Pastries: Carefully unroll the puff pastry onto a parchment lined baking sheet (if it seems stiff, let it thaw a few more minutes until pliable).  Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.
  6. Brush with the egg or eggless wash.
  7. Score the pastry using a sharp knife with your choice of design – crosshatch, herringbone, leafy vine, or just simple diagonal slits.
  8. Bake: Place the sheet pan on the middle rack in the oven for 35 minutes, checking at 20 mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a deep golden color – to ensure it’s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 5-10 minutes) Please, let’s not have any pale pastries!!! Nice and golden!
  9. Cool for 5-10 minutes before cutting and serving. Garnish with rosemary sprigs. It’s OK to serve at room temp, but warm is best.