Carrot Wellington With Pureed Mushrooms

Made with simple ingredients, this carrot Wellington is the perfect way for a beginner home cook to impress guests. With no beef to worry about cooking and premade puff pastry, you can focus on developing flavor from the roasted carrots and mushroom pate. It’s a holiday vegetarian centerpiece that’s secretly so easy to pull together!

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After developing my holiday classic beet Wellington, I set to work creating one with a more meaty texture. Enter mushroom pate! Mushroom pâté has an umami flavor that makes this so savory and delicious.

And with just vegetables, you don’t need to worry about undercooked meat inside a puff pastry.

Key Ingredients

This vegetarian Wellington recipe doesn’t require anything special. For exact measurements, jump to the recipe card.

• Carrots: For extra color, try rainbow carrots!
• Shallots and Garlic: These are both flavor builders. Shallots are milder than a traditional white onion, so it doesn’t overpower the mushrooms.
• Mushrooms: These get blended up, so you can use Button, Cremini, or Baby Bella.
• Breadcrumbs: These help to give the pate a slightly meaty texture and soak up any extra moisture. Just be sure to buy regular breadcrumbs and not panko.
• Puff Pastry: Keep it simple by using frozen puff pastry that’s ready to go.
• Feta Cheese: This adds salty and creamy notes to this roasted carrot pastry roll. Goat cheese would work, too, or a vegan feta to make this a plant-based Wellington alternative.
• Egg: I brush the flaky puff pastry crust with an egg wash to make it golden brown. You just need to whisk the egg lightly before brushing.

egg wash substitutes

An egg wash helps the pastry crust get that crispy and golden brown crust. If you’re vegan, though, you can use melted vegan butter, plant-based milk, or a 1:1 mixture of vegan mayo and soy milk. The mayonnaise version is my favorite

How to make carrot Wellington

Making this only takes 20 minutes of hands-on work – the oven does the rest! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

1. Roast the Carrots: Roast these until tender with some oil, salt, and pepper.
2. Saute the Mushrooms: Start by sauteing the garlic, shallots, and herbs. Then, add the mushrooms and cook until soft.
3. Blend: Blitz the mushroom mixture in a food processor, then stir in the breadcrumbs. Chill this in the fridge until ready to use.
4. Prepare the Pastry: Once the puff pastry is thawed, press the edges with some water to make one piece.
5. Layer: Assemble the pate, roasted whole carrots, and feta on the puff pastry. Then, carefully roll the dough around it, using water to glue it together.
6. Bake: Brush with the egg wash, score with a knife, and then bake for 30-40 minutes until golden brown.

make sure the carrots are fully cooked

I had a few tests of this recipe where the carrots were still somewhat hard. I learned that it’s super important to fully cook the carrots until fork tender before adding them to the Wellington.

prepping the wellington

After rolling the wellington, it can be wrapped tightly in cling wrap and store in the fridge for up to 24 hours. This is a great way to prepare your gourmet meatless entrée the day before a big holiday!

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Easy Carrot Wellington With Pureed Mushroom Pâté

By: Sarah Bond

Prep: 30 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 30 minutes minutes

Servings: 8 servings

This easy carrot Wellington is a stunning vegetarian centerpiece made with roasted carrots, mushroom pâté, and puff pastry—fancy enough to impress, simple enough for beginners

Ingredients 

1x2x3x

Carrots

• ▢ 1 lb carrots, 453 g, make sure they're all about the same size
• ▢ 2 Tbsp olive oil, 15 mL
• ▢ ¼ tsp each salt and pepper

Mushroom Pâté

• ▢ 2 Tbsp olive oil, 3 mL0
• ▢ 4 cloves garlic, minced
• ▢ 2 medium shallots, finely diced
• ▢ 1 Tbsp thyme, finely chopped
• ▢ 1 Tbsp rosemary, finely chopped
• ▢ 1 lb sliced mushrooms, button, cremini, or baby bella
• ▢ ½ cup breadcrumbs
• ▢ ½ tsp salt

Assembly

• ▢ 2 sheets puff pastry, most come with 2 in the 17.3 oz package
• ▢ 4 oz feta cheese, crumbled, 113 g
• ▢ 1 egg, whisked

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Instructions 

• Carrots: Preheat ovem to 425°F (218°C). Peel then trim 1 lb carrots to be the same length (about 8 to 10 inches long). Transfer carrots to a baking sheet then drizzle with 2 Tbsp olive oil and sprinkle on ¼ tsp each salt and pepper. Toss to evenly coat. Roast untll fork tender, about 20 minutes.

  When finished, reduce oven temperature to 400°F (204°C).
  
• Flavor Base: Heat 2 Tbsp olive oil in a large saute pan over medium heat. Add 4 cloves garlic (minced), 2 medium shallots (finely diced), 1 Tbsp thyme (finely chopped), and 1 Tbsp rosemary(finely chopped). Cook until shallots are soft and fragrant, about 3 minutes.

  Add 1 lb sliced mushrooms and continue cooking until mushrooms release their moisture and are soft, about 7 to 10 minutes.
  
• Blitz: Add cooked mushroom mixture to a food processor and blitz until a smooth paste is formed. Add ½ cup breadcrumbs and ½ tsp salt, then blitz once more to combine. Chill in the fridge until ready to assemble.
  
• Dough: Thaw 2 sheets puff pastry completely. Layer a few pieces of plastic wrap onto your counter to work on top of (this will make rolling easier). "Glue" the two pieces of puff pastry together by pressing the edges together with a bit of water as glue, creating a long rectangular piece of puff pastry.
• Assemble: Spread about ¾ of the mushroom pâté onto the pastry dough, leaving about 1 inch on all sides free.

  Arrange carrots lengthwise on the pastry dough, alternating big and little ends and working the remaining pâté in between the carrots to fill the gaps. Sprinkle with 4 oz feta cheese (crumbled).
  
• Roll: Carefully stretch the dough over the carrots, pinch it together at the top to form an enclosed log. Mend any tears or gaps by using a bit of water as glue. Cut off any excess dough.

  Transfer the wellington to a parchment-lined baking sheet, seam-side down. Brush 1 egg (whisked) lightly over the dough. Use a paring knife to lightly score the top.
  
• Cook: Bake for 30 to 40 minutes, or util golden brown and crispy. Let sit for 5 minutes before slicing.
  

Notes

Storage: After rolling the Wellington, it can be wrapped tightly in cling wrap and store in the fridge for up to 24 hours

How to avoid a soggy bottom: Make sure to cook the mushrooms long enough to cook off excess moisture. Remove any excess puff pastry so you are only baking one layer.

Pick the right size carrots: I use carrots that are about 1″ in diameter to ensure they cook evenly and thoroughly within 20 minutes in the oven. It’s fine if they are smaller or larger, but try to pick 1 pound of carrots that are all similar in size so they cook evenly because the carrots have to be fork-tender before adding to the Wellington.

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 46g | Protein: 11g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 718mg | Potassium: 489mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8600IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 2.8mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!