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overhead view of vegan beef wellington sliced on a cutting board

Vegan Beef Wellington

  • Author: Verna
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan


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!



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


  1. 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 
  2. 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.

  3. Mix beef filling: In a large bowl mix together the vegan ground beef and rest of ingredients.

  4. 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. 

  5. Brush the top of the meat with mustard. Spread mushroom mixture evenly over the top. 

  6. 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!

  7. 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

  8. Bake: Bake for 50 minutes. Slice and enjoy! For FAQ, Tips, suggestions and more see above post


  • 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