Get ready to be amazed and indulge in this vegan spin on a classic holiday favorite! Not only is our homemade beef-style Wellington better for your health, it's also full of amazing flavors thanks to the vegetables, spices, mushrooms and tofu we use.
Ready in no time, you can enjoy a tasty entrée that will impress all your guests - whether it's Thanksgiving or Sunday dinner! Don't miss out on an incredible experience with this vegetarian version of Beef Wellington.
It pairs well with vegan Gravy, Potato Dumplings.
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Ingredients
A quick list of the ingredients you will need to make this vegan beef wellington.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Yellow Onion
- Garlic cloves
- Carrot
- Celery
- Dried rosemary
- Dried thyme
- Red wine or balsamic
- Pecan nuts
- Dijon Mustard
- Pre-cooked beetroot
- Tofu firm
- Miso paste
- Tapioca starch
- Black Pepper to taste
- Mushrooms
- Smoked paprika powder
- Nutritional yeast
- Nutmeg
- Marjoram, dried
- Onion powder
- Garlic powder
- Vegan Puff pastry Dough
- Almond Milk or Aquafaba for brushing the puff pastry
- Coarse sea salt, sesame seeds, poppy seeds for garnish
Instructions
First sauté the onions, garlic, carrots and celery on medium heat for about 2-3 minutes in a pan. Always use some water. When the onions are golden brown, deglaze the onions with red wine. If you do not use red wine. Add the balsamic, later.
Now put all ingredients for the "filet" in a food processor and mix until you have a homogeneous dough. Taste the mixture again.
In the meantime, you can sauté the chopped cremini mushrooms for the mushroom filling in another pan and add the remaining ingredients and season to taste.Sautee for about 3-4 minutes.
Now take out the puff pastry sheet and spread some of the mushroom mixture on the middle of the pastry sheet, on the mushrooms you put the oval-shaped tofu mixture and coat the roast with the remaining mushrooms. Now put the puff pastry around the filling so that the filling is completely closed. Cut off excess pastry. Then turn the wellington upside down, that the closing side is down. Now cut the puff pastry diagonally or a pattern that you like.
Bake the Wellington on a with parchment paper lined baking sheet in a preheated oven at 350 °F (180 °C) for about 40 minutes, or until it is brown. Let it cool for about 10 minutes before you cut it.
Hint: Your puff pastry should be cold and not frozen. If you have a frozen puff pastry, just let it thaw in the fridge overnight.
Make this vegetarian wellington, check out my vegan turkey roast, lentil nut roast, whole roasted cauliflower and check out my other vegan meat alternatives.
Substitution
- Onion: You can also use red onions if you like to.
- Dried Herbs: You can also use fresh herbs like fresh thyme instead.
- Pecan Nuts: Instead, you can also use sunflower seeds.
- Mushrooms: You can use cremini or portobello mushrooms.
Equipment
A few kitchen tools that will help to make this vegetable wellington recipe.
Serving Suggestion
Some serving ideas for your next holiday table.
Storage
- Fridge: You can store leftover vegan vegetable wellington in the fridge in an airtight container for like a week. Just let it cool to room temperature before you put it in the fridge.
- Freezer: I have to say, I have not frozen it myself yet. If you freeze it in slices I am pretty sure it will work well.
Meal Prep
Yes, you can prepare this vegan mushroom wellington recipe ahead. Simply prepare everything as described in the instructions and bake just before serving. Simply prepare everything the day before, and you will have less work on the actual day.
Tips
- Make sure you do not make the filling too long. The filling should be completely wrapped in puff pastry.
- Do not panic if some liquid comes out. Simply skim off and continue wrapping.
- Brushing the puff pastry with aquafaba makes it nice and crispy. No need for a vegan egg wash. Use a pastry brush.
- Cut the puff pastry diagonally on the top, so steam can escape during baking and it looks pretty.
FAQ
The classic beef Wellington is a meat dish, which allegedly was created for the first time by the Zurich chef Charles Senn in 1930. However, the opinions differ. In 1900, versions of Wellington were found in a German cookbook. Both versions are a variation of the French dish “Filet de boeuf en croute”. Filet Wellington is a fillet of beef wrapped with chopped mushrooms and puff pastry.
Most store-bought puff pastry sheets are vegan. However, puff pastry is not wholesome or whole food plant-based. For those who want to prepare the dish without oil and all-purpose flour, you can easily prepare the shortcrust pastry of my pot pies.
📖 Recipe
Vegan Beef Wellington - traditionelles Rezept veganisiert
This homemade vegan Beef Wellington does not let you miss the traditional meat dish. A perfect entree made from beetroot, tofu, mushrooms and vegetables wrapped in puff pastry or whole grain shortbread will astonish your guests on Thanksgiving or Christmas. This Wellington is ready in no time so you do not have to stand for hours in the kitchen.
Ingredients
Tofu Beet Wellington
- ½ onion, finely diced
- 3 garlic cloves, finely diced
- 1 small carrot, chopped
- 1 celery stalk chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ cup red wine
- ½ cup (60g) chopped pecans or sunflower seeds
- 2 teaspoon dijon mustard
- 2 cup (400g) diced cooked beetroot
- 1 tofu firm
- 1 teaspoon smoked paprika
- ¼ teaspoon white pepper
- 4 tablespoon nutrional yeast
- 1 teaspoon dark miso paste
- 3 tablespoon tapioca starch
- 8 tablespoon bread crumbs
- !Mushroom Filling:
- 8 oz (225 g) chopped mushrooms
- ½ teaspoon smoked paprika
- 2 tablespoon nutritional yeast
- ½ teaspoon nutmeg
- 2 teaspoon majoram, dried
- 1 teaspoon onion powder, garlic
Extra
- 1 sheet vegan puff pastry or the wfpb alternative of my pot pie
- 1 tablespoon soy (or other plant) milk, to glaze
- coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)
Instructions
First fry the onions, garlic, carrots and celery in a pan. Always use some water. When the onions are golden brown, deglaze the onions with red wine. If you do not use red wine. Add the balsamic, later.
Now put all ingredients for the "filet" in a food processor and mix until you have a homogeneous dough. Taste the whole thing again.
In the meantime, you can fry the chopped mushrooms in another pan and add the remaining ingredients and season to taste.
Now take out the puff pastry out of the fridge and spread some of the mushrooms on the puff pastry, on the mushrooms you put the oval-shaped tofu roast (it is really soft, but its get firmer when baked) and surround the roast with the remaining mushrooms. Now put the puff pastry around the filling so that the filling is completely closed. Than turn the wellington upside down, that the closing side is down. Now cut the puff pastry diagonally or a pattern that you like.
Bake the Wellington in a preheated oven at 350°F (180°C) for about 40 minutes or until it is brown. Let it cool for about 10 minutes before you cut it.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 362Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 6mgSodium 1329mgCarbohydrates 32gNet Carbohydrates 0gFiber 7gSugar 8gSugar Alcohols 0gProtein 17g
The nutrition is calculated automatically and should be used as an estimate.
