Eat Vegan with Kristina Rihanoff - Forever blog article | Forever Knowledge
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Eat Vegan with Kristina Rihanoff

A love of dance isn’t the only thing Kristina Rihanoff took with her from Russia when she left her home country in 2001. Fond memories of hearty dishes from her childhood also travelled with her, and since becoming a vegan in 2018, Kristina has enjoyed adapting these recipes to suit her new diet.

This vegan portobello wellington recipe sounds absolutely mouth-watering and is exactly what you need on those chilly, dark and wintery evenings. If you vowed to follow a vegan diet this Veganuary, #BeResolute by loading your shopping trolley with ingredients to make this heart-warming vegan recipe. If you didn’t, we still recommend that you give this vegan recipe a go – it really is delicious!

Vegan portobello wellington with red wine sauce recipe

Serves 4 | 400°F/200°C | 85 mins


  • 4 portobello mushrooms
  • 1 sheet vegan puff pastry
  • 3 ½ ounces shiitake mushrooms
  • 1 cup white button mushrooms
  • 2 cups baby spinach
  • 3 small shallots, peeled and roughly chopped
  • 3 garlic cloves, peeled and roughly chopped
  • 2 sprigs fresh tarragon, stemmed
  • 6 red potatoes, cut into ½-inch pieces
  • 1 tablespoon minced fresh parsley
  • 8 ounces of baby carrots
  • ½ cup red wine
  • 1 ¾ cups low-sodium vegetable stock
  • 3 teaspoons vegan butter
  • 2 tablespoon date syrup
  • ¼ teaspoon pure vanilla extract
  • 2 pinches of freshly ground black pepper
  • 1 teaspoon of olive oil



In a small, oven-safe baking dish or roasting pan, toss and coat the potatoes with olive oil, ¼ cup vegetable stock, fresh parsley, and black pepper. Roast for 40 minutes or until tender and golden brown, adding extra vegetable stock if needed; stir occasionally to prevent sticking/burning.


Add the spinach, shallots, garlic, tarragon, shiitake and button mushrooms to a food processor and pulse until finely chopped. Add 2 teaspoons of vegan butter to a large pan and sauté over a medium heat before adding the mushroom mixture and ¼ cup of vegetable stock; sauté for 10 minutes until most of the liquid has evaporated and season with a pinch of black pepper. Set aside to cool.

Baby Carrots:

Combine 1 tablespoon of date syrup, vanilla and a 1/3 cup of vegetable stock in a small bowl. Meanwhile, in a large pan, melt 1 teaspoon of vegan butter over medium heat. Add the carrots and sauce and simmer until the carrots are cooked through (about 20 minutes). Deglaze the pan with more vegetable stock if needed.


Gently scrape the gills from the portobello mushrooms with a spoon and place the mushrooms on a baking tray lined with parchment paper (or on a non-stick baking mat). Bake in a preheated oven for 10 minutes, then set aside. Cut the pastry sheet into four equal parts. Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom) and place in the centre of one of the pastry parts, cavity side up. Fold the pastry around the mushrooms and enclose entirely, pressing down lightly with your fingers to ensure it’s sealed. Do the same with the remaining mushrooms and place them all, folded side down, on a baking tray lined with parchment paper (or on a non-stick baking mat). Bake in the oven for 20-25 minutes until the pastry is golden brown.

Red Wine Sauce:

In a small saucepan, combine ½ cup of red wine with 1 cup of vegetable stock. Simmer uncovered for 20 minutes then stir in 1 tablespoon of date syrup and set aside. Reheat on low right before serving and drizzle over wellingtons.

Kristina says: this vegan recipe is my most beloved dish in winter – it’s so yummy and warming!

Are you doing Veganuary? Let us know how you’re getting on and what meals you have enjoyed in the comments below.

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