Description
This Vegan Beef Wellington is the ultimate holiday centerpiece! Hearty vegan ground beef and a mushroom duxelles are wrapped in buttery puff pastry then baked to golden brown perfection. Family and friends won’t believe it’s vegan!
Ingredients
Mushroom duxelles:
- 1/2 lb cremini mushrooms, chopped really small*
- 1/4 cup yellow onion or small shallots, diced small
- 1 tablespoon oil or vegan butter
- 1 teaspoon dried thyme
- 1 teaspoon balsamic vinegar
'Beef' Filling:
- 2 packages vegan ground beef, either impossible meat or beyond*
- 1/4 cup panko bread crumbs, regular or gluten free
- 2 tablespoons tomato paste
- 2 tablespoons vegan worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove, finely chopped
- 1 teaspoon onion powder
- 1/2 teaspoon granulated garlic (powder)
- 1/2 teaspoon ground fennel
- 1/2 teaspoon salt and pinch of black pepper
The rest:
- 1- 10 x 15 sheet vegan puff pastry, defrosted (see notes*)
- 1 tablespoon or so of mustard, dijon or regular
- Plant milk for brushing on pastry
Instructions
- Preheat the oven to 400° and set aside a non-stick baking sheet (10 x 15 inch or larger) Keep the defrosted puff pastry wrapped in the fridge until needed
-
Cook mushroom mix: In a large skillet over medium heat saute mushrooms, onions, thyme, oil and a pinch of salt and pepper for 7 minutes or so until they have cooked down. Remove from heat and stir in the balsamic vinegar. Season with a little more salt and pepper. Remove to a plate to cool.
-
Mix beef filling: In a large bowl mix together the vegan ground beef and rest of ingredients.
-
Assemble the wellington: Lay the puff pastry on the baking sheet. Place big spoonfuls of the filling down the middle of the pastry sheet and form into a rectangular loaf shape (I use the back of the spoon) You want to leave room on the ends and sides to fold up the pastry. The loaf should be approximately 1 and 1/4 inches high, 4.5 inches wide and 10 inches long.
-
Brush the top of the meat with mustard. Spread mushroom mixture evenly over the top.
-
Now fold up the long ends of the pastry over the loaf, stretching a little if necessary and then fold up the short ends. No need to flip it over, you won't notice the seams!
-
Brush top and sides with a little plant milk. Vent the pastry by scoring the top with a knife in a criss cross pattern. Season with a little salt
-
Bake: Bake for 50 minutes. Slice and enjoy! For FAQ, Tips, suggestions and more see above post
Notes
- Puff pastry: 10 x 13 inch pastry sheet will also work. Some pastry sheets are 10 x 10 so just use 1 and a 1/2 sheets and pinch them together. Pepperidge farm is vegan and 10 x 15 inch.
- I pulse mushrooms a few times in my food processor much easier than chopping them
- Do not cook the vegan meat first, it gets mixed raw, much like a meatloaf would. (binds beautifully doing it this way) I use this technique for my cabbage rolls and meatloaf
- Important to use a good non-stick pan so that way the bottom of wellington stays crispy without sticking. Do not use parchment paper or you will not get a crispy bottom crust
- I much prefer impossible meat over beyond for this recipe but either will work
- Important to make a somewhat uniform loaf so it cooks evenly and of course it makes a nicer presentation
- To store leftovers: wrap up leftover slices and keep for 3-4 days in the fridge. You can freeze them but I don't recommend it.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Category: Mains, Vegan Holiday Recipes
- Method: Oven
- Cuisine: American, Canadian
Keywords: vegan wellington, vegan beef wellington