If you’re looking for the perfect festive dish for vegan Thanksgiving or Christmas, look no further! This Vegan Beet Wellington is a crowd-pleaser, guaranteed to impress both plant-based eaters and meat lovers alike.

What is Beet Wellington?
Beet Wellington is a plant-based twist on the traditional Beef Wellington, a classic Christmas and Thanksgiving favorite. Instead of beef, marinated beets are paired with a savory mushroom duxelles, all wrapped in a flaky puff pastry and baked until golden. Serve it with rich vegan gravy for a meal that’s sure to impress!
This vegan version is almost identical in appearance to the classic, but with a flavor that’s even more delightful. If you’re planning a vegan holiday feast, this Beet Wellington recipe is a must-try!
And here’s the best part—you don’t have to wait for the holidays to enjoy this dish. It’s perfect for any special dinner or gathering with loved ones, not just for Christmas dinner.

More Time for Your Guests
While preparing the Beet Wellington does take some time, once it’s in the oven, you’ll have plenty of time to relax or focus on other parts of your meal. You can even prepare the mushroom duxelles a day ahead and store it in the fridge to save time!
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Ingredients
See recipe card for quantities.

- Mushroom Duxelles
- Cooked & Marinated Beetroot: For this recipe, packed cooked beets (in natural juice) works perfectly. When selecting, try to find beets that are roughly the same size. Smaller beets are ideal, as they’re much easier to wrap in the puff pastry. Otherwise
- Vegan Puff Pastry: You can easily find vegan puff pastry at most supermarkets or make your own with this Rough Puff Pastry Recipe. Often, cheaper brands are vegan, as they don’t contain butter (which is a pricier ingredient), but always double-check the label to ensure the puff pastry you’re using is plant-based.
- Vegan Gravy for serving: While optional, vegan gravy takes this dish to the next level and pairs wonderfully with the Beet Wellington!
Visual Step-by-Step Instructions
- Mushroom Duxelles: Heat a pan with olive oil and sauté the onions and garlic until translucent. Add the chopped mushrooms and cook over high heat until the liquid has evaporated.
- Season with lemon juice, fresh herbs (like thyme, rosemary, or parsley), paprika, salt, and pepper. Add 2 teaspoons of vegan Worcestershire sauce (or soy sauce if that’s all you have). Transfer the duxelles to a bowl to cool.
- Marinate the Beets: Place the cooked beets in a bowl and toss them with Dijon mustard, salt, and pepper.
- Assemble the Beet Wellington: Divide the puff pastry into two halves (for two small Wellingtons). Keep one half in the fridge to stay cool. Place the puff pastry on a parchment paper-lined surface, long side facing you.
- Spoon a quarter of the mushroom duxelles onto the center of the pastry. Place the marinated beets on top. If necessary, cut a beet in half to ensure even distribution between both halves.
- Spread another quarter of the duxelles around the beets, pressing the mushrooms gently so they stay in place.
- Cut strips along both sides of the pastry and weave them over the beets, almost like braiding.
- Seal the ends. Brush the pastry with oat or soy milk for a golden finish. Transfer the Wellingtons to a baking sheet and bake for about 25 minutes until golden brown.
- Slice the vegan Wellington in thick slices and serve with vegan gravy.

I like to make two smaller Wellingtons out of one puff pastry sheet because it’s easier to handle, and they look great when served. Plus, you can leave one in the oven to keep warm. If you prefer making one large Wellington, simply skip the step where you cut the pastry in half. Both versions will taste just as delicious!
Vegan Christmas & Thanksgiving Menu
If you’re planning a fully vegan menu for Christmas or Thanksgiving, I highly recommend serving this Beet Wellington alongside these festive vegan dishes:
- Starter: Roasted Butternut Kale Salad (omit feta cheese) or Roasted Pumpkin Soup
- Sauce: Vegan Brown Gravy
- Side Dish: Vegan Mashed Potatoes, or Roasted Baby Potato and Green Beans Almondine
- Dessert: Vegan Chocolate Mousse or Vegan Chocolate Pie

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📖 Recipe
Beet Wellington
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Ingredients
Mushroom Duxelles
- 2 tbsp olive oil
- 2 onions, minced
- 4 cloves garlic, minced
- 1.1 lb cremini mushrooms, chopped
- 1 tbsp lemon juice
- 2 tbsp fresh herbs (e.g. thyme, rosemary, parsley), minced
- 2 tsp vegan Worcestershire sauce, or soy sauce
- 1 tsp salt
- ½ tsp ground paprika
- ½ tsp pepper
Marinated Beetroot
- 1.1 lb cooked beets, ~ 5 small beets, size should be equal
- 2 tbsp mustard
- salt & pepper, to taste
Beet Wellington
- 1 sheet vegan puff pastry
- 1 tbsp oat milk, or soy milk
Instructions
Mushroom Duxelles
- Heat a pan with olive oil and sauté the onions and garlic for 3 minutes until translucent. Add the chopped mushrooms and cook over high heat until the liquid has evaporated, approx. 5 minutes.
- Season with lemon juice, fresh herbs, vegan Worcestershire sauce, paprika, salt, and pepper. Transfer to a bowl to cool. *Can be made one day ahead and stored in the fridge.
Marinate Beetroot
- Place the cooked beets in a bowl and toss them with Dijon mustard, salt, and pepper.
Assemble Beet Wellington
- Preheat the oven to 390°F (200°C).
- Divide the puff pastry into two halves (for two small Wellingtons). Keep one half in the fridge to stay cool. Place the puff pastry on a parchment paper-lined surface, long side facing you.
- Spoon a quarter of the mushroom duxelles onto the center of the pastry. Place the marinated beets on top. If necessary, cut a beet in half to ensure even distribution between both halves. Spread another quarter of the duxelles around the beets, pressing the mushrooms gently so they stay in place.
- Cut strips along both sides of the pastry and weave them over the beets, almost like braiding. Seal the ends.
- Repeat with other puff pastry half.
- Transfer the Wellingtons to a baking sheet and bake for about 25 minutes until golden brown.
- Brush the puff pastry with plant-based milk and bake for 25 minutes in the preheated oven until golden brown.
- Cut in thick slices and serve with vegan brown gravy and mashed potatoes.
Notes
- I like to make two smaller Wellingtons out of one puff pastry sheet because it’s easier to handle, and they look great when served. Plus, you can leave one in the oven to keep warm. If you prefer making one large Wellington, simply skip the step where you cut the pastry in half. Both versions will taste just as delicious!
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