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Vegan Beet Wellington – the most delicious vegan Thanksgiving or Christmas dinner recipe you have to know!
Whether served as a delicious and festive vegan Christmas dinner, vegan Thanksgiving recipe, or as a main course for a dinner with friends, this salty pastry is always a hit and cherished by guests.
What is Beet Wellington?
It’s the vegan alternative to Beef Wellington, which is one of the most traditional and most prepared Christmas menus.
Cooked and marinated beetroots (instead of a beef filet) are placed on a bed of mushroom duxelles and rolled into a sheet of puff pastry. Bake it until golden brown and serve it with vegan gravy! Nobody can say no to this meal!
This vegan Wellington looks almost like the original, but it tastes much better. If you want to celebrate Thanksgiving or Christmas with plant-based food, I can highly recommend you to try out this vegan beet wellington.
I’m sure that not only the vegans in your family will love this festive meal!
By the way, you don’t have to wait until Christmas to make this recipe. It’s also a hit for an evening with friends or family!
More Time for Guests
The great thing about this recipe is that while you need some time to prepare it, once it’s in the oven, you have plenty of free time for your guests or to prepare the rest of the dinner!
It’s also possible to prepare the mushroom duxelles up to one day in advance and store them in the fridge. This step is the one which takes most of the time to make this recipe.
Ingredients for Beet Wellington
One portion Mushroom Duxelles
Cooked & Marinated Beetroot → Packed cooked beetroot (in natural juice) is perfect for this recipe. When buying it, make sure that all beetroot knots are about the same size. It’s best to take the smallest ones you can find. The smaller they are, the easier it gets to wrap them in the puff pastry.
Vegan puff pastry → You can find it in every supermarket or make your own according to this Rough Puff Pastry Recipe. Usually, the cheaper brands are vegan because they don’t contain real butter (which is an expensive ingredient). But please pay attention to the label to be 100% sure that the puff pastry sheets you are using are plant-based.
Vegan gravy for serving → Optional, but tastes heavenly with it!
Vegan Wellington Recipe
How to make mushroom duxelles recipe (the mushroom filling):
- Peel and mince the garlic and onion. Finely chop the mushrooms.
- Heat a pan with olive oil. Glaze the onions and garlic for a few minutes until translucent.
- Add the finely chopped mushrooms and fry over high heat until no more liquid remains in the pan.
- Season with lemon juice, fresh chopped herbs (e.g. thyme, rosemary, parsley), paprika powder, salt, and pepper. If you have vegan Worcestershire sauce at home, perfect! Add two teaspoons. Otherwise, use soy sauce.
- Transfer the mushroom duxelles in a bowl to cool.
- Place the cooked beetroots in a bowl with mustard (I recommend Dijon mustard), salt and pepper.
- Use your hands to marinate them.
Assemble Beetroot Wellington:
- Preheat the oven to 390°F/ 200°C conventional or 355°F/180°C for a fan-based oven.
- Cut the puff pastry sheet into two halves (for two small Wellingtons) and put one half back in the fridge. → The puff pastry is easier to handle when cold.
- Place the puff pastry with the long side parallel to you on a working surface. → If the puff pastry isn’t already on a baking paper, make sure you place one under it now. Makes it easier to transfer later.
- Now, place 1/4 of the mushroom mixture in the middle of the puff pastry.
- Place the marinated beets on top. You may have to cut one beet in halve so that they are equally split between the two puff pastry halves.
- Spread 1/4 of the duxelles on top and around the beetroots. Use your hands to do so and press the mushrooms lightly so that they don’t fall down immediately.
- Cut each side of the remaining puff pastry in strips using a sharp knife.
- Start to lay the strips over the beets (it’s almost like braiding).
- Cut away the dought leftovers and use it to close the endings.
- Repeat with the second puff pastry half. Carefully transfer them on a baking sheet and bake for about 25 minutes until golden brown.
I always make two small Wellingtons out of one puff pastry sheet, because it’s easier to handle, you can decorate both differently, and you can leave one in the oven to keep it warm.
Two Small or One Big Wellington
The step-by-step guide with pictures, therefore, is explained for two small ones. If you prefer to make one big beet wellington, follow the same recipe but leave out the step at the beginning where you have to cut the puff pastry sheet in two. It’s up to you which version you choose, both taste the same!
Vegan Christmas Dinner – Vegan Thanksgiving Recipe Ideas
Are you looking for an entirely vegan menu for Christmas or Thanksgiving dinner? Then I can highly recommend you to serve this Beet Wellington with one of these festive vegan recipes:
- Starter: Kale Salad with Figs or Vegan Carrot Ginger Soup
- Sauce: Vegan Brown Gravy
- Side Dish: Vegan Mashed Potatoes or Homemade Baked French Fries
- Dessert: Vegan Chocolate Mousse
- Festive Drink: Ginger Mulled Wine
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- 2 tbsp olive oil
- 2 onions, minced
- 4 cloves garlic, minced
- 1.1 pound (500g) 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, I prefer smoked ground paprika
- ½ tsp pepper
- 1.1 pound (500g) cooked beetroot, ~ 5 small beets, size should be equal
- 2 tbsp mustard, I prefer Dijon mustard
- salt & pepper to taste
- 1 sheet puff pastry, make sure it's vegan (without butter)
- 1 tbsp plant-based milk, I use oat or soy milk
- Heat a large skillet with olive oil. Cook the minced onion and garlic for about 3 minutes until translucent. Add the finely chopped mushrooms and cook for about 5 minutes on high heat, until no liquid is left.
- Add the lemon juice, fresh herbs, and spices and stir well. Transfer into a bowl and let it cool entirely. *Can be made one day ahead and stored in the fridge.
- Place the cooked beetroots, mustard, salt and pepper in a bowl. Massage using your hands until the beets are well covered.
Assemble Beet Wellington
- Preheat the oven to 390°F/200°C.
- Two Small Beet Wellingtons (see notes): Cut the puff pastry in half. Lay it with the shorter side ahead of you on a parchment paper (easier to transfer later).
- Place ¼ of the mushroom duxelles into the middle of the puff pastry. Lay half of the beetroots on top (you might need to cut one beetroot in half to divide them equally between the two small wellingtons). Place ¼ of the mushroom duxelles on top and around the beets, it's the easiest to do this using your hands and slightly press the mushrooms to stick on the beets.
- Cut the remaining puff pastry in long strips and lay them on top of the beetroots (it's a little bit like braiding) and transfer onto a baking sheet. -> Check out the step-by-step images in the blog post above. So much easier to make when you see it.
- Repeat with the second half of the puff pastry.
- One Big Beet Wellington: Lay the whole puff pastry sheet with the shorter side ahead of you on a parchment paper. Proceed the same way as above explained.
- Brush the puff pastry with plant-based milk and bake for 25 minutes in the preheated oven until golden brown.
- You can make one large or two small beet wellingtons. I prefer the second option as it’s easier to handle and you can leave one in the oven to stay warm.
- I always use storebought cooked beetroot in natural juice. It’s the fastest way, and you don’t have to deal with purple hands & kitchen. Make sure all are about equal in size.
- Most puff pastries are vegan, but make sure and check the label before buying it.