Recently we had the pleasure of interviewing Dominique Ebra, the vegan recipe creator behind the endlessly delightful Instagram account @Consciously.Vegan. We learned all about her compassionate approach to eating vegan and discovered the tools she uses to keep her busy home calm and organized. As an extra special treat she shared her recipe for Vegan Fig & Mushroom Wellington, just in time for the holidays. Follow along for the recipe below and read all about her mindful lifestyle in our exclusive interview with her.

Vegan Fig & Mushroom Wellington

Flaky golden pastry wrapped around a rich, herby mushroom filling with hints of balsamic and thyme, perfectly balanced by a touch of sweet fig.

Ingredients

□ 1-2 vegan puff pastry sheets, thawed

□ 1 tbsp olive oil + more for brushing

□ 1 medium yellow onion, diced

□ 3 cloves garlic, minced

□ 1 celery stalk, diced

□ 1 large carrot, diced

□ 16 oz mixed mushrooms (cremini, shiitake, or portobello), finely chopped

□ 2 tbsp tomato paste

□ 1 tbsp soy sauce or tamari

□ 1 tbsp vegan Worcestershire sauce

□ 2 tsp balsamic vinegar

□ 1 tbsp fresh thyme leaves

□ 2 sprigs fresh rosemary, chopped

□ 1 tbsp miso paste (optional, for umami depth)

□ Salt and black pepper, to taste

□ 1 flaxseed egg (1 tbsp flax meal + 3 tbsp water)

□ 3 tbsp fig preserves (or sub raspberry or date spread)

□ ½ cup breadcrumbs or finely crushed crackers (for binding)

□ Soy milk, for brushing

□ Flaky salt, for finishing

Instructions

Preheat & Prep
▪ Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
▪ In a small bowl, make your flax egg by combining flax meal with water. Stir and refrigerate for 5 minutes to thicken.

Make the Mushroom Filling
▪ Heat olive oil in a large skillet over medium-high heat.
▪ Add onion, celery, and carrot; sauté 4–5 minutes until softened.
▪ Add garlic and mushrooms. Cook until most of the liquid evaporates, about 10–12 minutes, stirring occasionally to prevent steaming.
▪ Stir in tomato paste, soy sauce, Worcestershire sauce, balsamic, miso (if using), thyme, and rosemary.
▪ Season with salt and pepper.
▪ Sprinkle in breadcrumbs and flax egg; mix until the filling holds together but isn’t too wet. Let cool slightly.

Assemble the Wellington
▪ Lay a large piece of plastic wrap on a clean surface. Spoon the mushroom filling into the center and use your hands or a spatula to shape it into a rough log. Then, use the plastic wrap to roll it up tightly until it forms a smooth, compact log. Twist the ends to secure, and refrigerate for 45 minutes to 1 hour, until firm.
▪ While the filling chills, lightly flour your work surface and roll out the puff pastry into a large rectangle, just big enough to fully encase the log. You can use both sheets if desired for extra coverage or a thicker crust.
▪ Unwrap the chilled mushroom log and place it along one edge of the puff pastry, leaving a 2–3 inch border.
▪ Brush the inner edge of the pastry with a bit of plant milk or water to help seal.
▪ Spread the fig preserves evenly over the mushroom filling.
▪ Fold both sides of the puff pastry over the log, pressing gently to seal the edges. Use a bit more plant milk if needed to secure the seams.
▪ Transfer the wrapped Wellington to a parchment-lined baking sheet, seam-side down. Brush the top with soy milk and sprinkle with flaky salt.
▪ Optional: Lightly score the top with a sharp knife to create a decorative pattern before baking.

Bake & Serve
▪ Bake for 40–45 minutes, until puffed and golden brown.
▪ Let rest for 10 minutes before slicing to serve.

To Serve
▪ Serve warm with a drizzle of balsamic glaze or vegan gravy.
▪ Pairs well with roasted vegetables, mashed potatoes, or an arugula salad.