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Vegan wellington

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Vegan wellington, an incredible vegetarian dish that is perfect for the holidays. Puff pastry stuffed with mushrooms, walnuts, balsamic and red beets. Delicious with a creamy mushroom sauce, trust me; you want to taste this one!

Vegan beet wellington

We all know the classic beef wellington which is a treat itself. But the vegetarian version is also really fan-tas-tic. This vegan wellington has a nice bite due to the walnuts and red beets, it really is a delicious festive dish. The perfect substitute for vegetarians and vegans if you ask me.

Vegetarian beef wellington

Serving beet wellington

This beautiful vegan wellington is obviously a delight to look at, and it is also incredibly tasty and flavorful. Flaky puff pastry packed with a savory filling made of mushroom duxelles and red beets, served with a creamy sauce, is your mouth watering yet?

This vegan mushroom wellington is THE perfect main dish for a vegan thanksgiving, Christmas diner or any other festive meal. I like to serve it with;

Beet wellington vegetarian

Thé vegetarian main dish Christmas

This recipe was created with a very important purpose; so you can serve it for the holidays! This plant-based wellington steals the show and is a hit with everyone. Serve it with one or more tasty side dishes and/or a fresh salad and you have a real festive meal.

This recipe is vegetarian, but you can easily substitute ingredients to make it into a fully vegan wellington. If you’re planning on making any of my suggested side dishes, make sure you replace those ingredients with plant-based substitutes too if necessary!

Ingredients vegan wellington

Making a plant-based wellington

This beet wellington was conceived as a vegetarian main dish, but it is also very easy to make vegan/plant-based. Below you find some handy tips to make this vegetarian wellington fully vegan.

  • Puff pastry fresh on a roll is often vegan by accident, but always check the ingredients!
  • To grease the puff pastry before baking, you can use apricot jam, make your own vegetable milk or use a cornstarch slurry instead of egg.
  • Replace the butter and cooking cream with a plant-based substitute. Bonus tip: in my experience, oat cream is just a little better flavor-wise and creamier than soy cream.
  • Many mushroom stock cubes are also vegan, but again; always check the ingredients .
How to make a beet wellington

Vegan wellington recipe

It’s time to make this wonderful vegan wellington yourself! Once you have prepared the various components, it is simply a matter of filling the puff pastry, rolling and baking! Decorate it before baking with extra puff pastry and cut out shapes, to make it extra festive.

It is also a great job to do together with your partner, children and friends. Take your time and, if necessary, prepare some components in advance so you can finish your festive dinner without stress. Happy Holidays!

Beet wellington recipe
Beet wellington 1

Vegan wellington

Vegan wellington, or beet wellington, an incredible festive dish. Puff pastry stuffed with mushrooms, walnuts, balsamic and red beets. Delicious!
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Preperation20 minutes
Cook time40 minutes
Total time1 hour

Ingredients

6 people
For the mushroom stuffing:
  • 50 gram butter (or plant-based)
  • 400 gram chestnut mushrooms (finely chopped)
  • 2 shallots (finely chopped)
  • 3 cloves garlic (pressed)
  • 4 sprigs thyme
  • 1 bay leaf
  • 150 gram walnuts (finely chopped)
  • 2 tbsp balsamic vinegar
  • salt and pepper
For the vegan wellington:
  • 3 beetroots (approx. 400 g, pre-cooked, same size)
  • 1 roll puff pastry
  • 2 sheets puff pastry (optional; to cut out stars)
For the mushroom sauce:
  • 25 gram butter (or plant-based)
  • 250 gram chestnut mushrooms (finely chopped)
  • 1 tbsp balsamic vinegar
  • 1 mushroom stock cube
  • 300 ml heavy cream (or plant-based)

Equipment

  • Frying pan
  • Baking sheet
  • Parchment paper
  • Star cut-out
  • Basting brush
  • Immersion blender

INSTRUCTIONS (how to make this recipe):

  • Preheat the oven to 180 degrees Celsius / 355 Fahrenheit top and bottom heat

Make the mushroom filling

  • Heat the butter in a large frying pan. Fry the mushrooms, shallot and garlic together with the thyme and bay leaf for about 5 minutes.
  • Add the walnuts, balsamic vinegar and salt and pepper to taste and mix together, keep frying until the balsamic has evaporated. Then let it cool completely.

Make the vegan wellington

  • Roll out the puff pastry on a sheet of baking paper on a baking tray. Spread the mushroom filling over the dough, leaving 5 cm of space from each corner. Lay the beets pressed side by side width wise.
  • Roll the dough tightly. If you want, cut little stars out of the extra puff pastry using an embroiderer. Press these against the roll.
  • Beat the egg with a splash of water and brush the dough with the egg wash*. Bake the beet wellington for 40 minutes until cooked and golden brown.

Make the mushroom sauce

  • Add the butter to a frying pan and fry the mushrooms for about 5 minutes.
  • Add the balsamic vinegar, stock cube and cream. Simmer for 10 minutes.
  • Blend with a immersion blender to make a smooth sauce.
  • Serve the beet wellington with the mushroom sauce and a side dish of your choice. Enjoy!
Good to know:
*For a vegan option, you can use apricot jam, plant-based milk or cornstarch slurry.
Nutrition information per portion
Calories: 611kcal | Carbohydrates: 28g | Proteins: 12g | Fats: 49g | Saturated fats: 21g

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Beet wellington

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