Beet Wellington

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.

Author : Aline Cueni

5 from 1 vote

Prep Time :25

Cook Time :35

Total Time :1

Servings : 6

Calories : 346kcal

Ingredients

Mushroom Duxelles

2 tablespoon olive oil
2 onions, minced
4 cloves garlic, minced
1.1 lb (500 g) cremini mushrooms, chopped
1 tablespoon lemon juice
2 tablespoon fresh herbs (e.g. thyme, rosemary, parsley), minced
2 teaspoon vegan Worcestershire sauce, or soy sauce
1 teaspoon salt
½ teaspoon ground paprika
½ teaspoon pepper

Marinated Beetroot

1.1 lb (500 g) cooked beets, ~ 5 small beets, size should be equal
2 tablespoon mustard
salt & pepper, to taste

Beet Wellington

1 sheet vegan puff pastry
1 tablespoon 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 sweet 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!