Perfect Vegan Wellington Recipe with Mushroom and Beets (2024)

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.

As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links.Read More

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 hom*ogeneous 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.

Serving Suggestion

Some serving ideas for your next holiday table.

• Mashed potatoes
• Gravy
• Maple glazed Carrots
• Stuffing
• Balsamic Brussels Sprouts
• Cranberry Sauce

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.

FAQ

📖 Recipe

Vegan Beef Wellington - traditionelles Rezept veganisiert

Yield: 8

Vorbereitungszeit: 20 minutes

Kochzeit: 45 minutes

Total Time: 1 hour 5 minutes

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 hom*ogeneous 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  Food Processor

Nutrition Information

Yield 8Serving Size 1
Amount Per ServingCalories 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Plant-based Meat