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–+ servings

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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US customary - Metric
Preparation20 minutes
Cook time40 minutes
Total time1 hour
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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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