Vegan Beef Wellington Pastry

Vegan Beef Wellington Recipe

This is my vegan version of the infamous dish from Gordon Ramsay’s Hell’s Kitchen. My version includes homemade setitan steak and herbed mushroom stuffing, wrapped in layers of puff pastry. The whole package is then baked until the crust crisps up, but the center is meaty and tender. This is by far one of my most favourite vegan holiday main courses. Whether you’re looking for a Christmas dish or a meaty option for Thanksgiving dinner, this one is satisfying every time!

I like to serve this with mushroom gravy and a side of cranberry sauce. The flavours are an absolute dream together. I am indulging over the holidays and this meal is ultimate comfort food.

Vegan Beef Wellington Recipe

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Vegan Beef Wellington Pastry
Prep time
Cook time
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This is one of those ultimate blowout Holiday vegan dishes that just hits the spot over and over again. This easy seitan meal is perfect for your vegan christmas or thanksgiving! This is my vegan version of the infamous dish from Gordon Ramsay's Hell's Kitchen.
Recipe type: Dinner
Cuisine: British
Serves: 4
  1. In a large pan, heat the oil over medium heat. Add the garlic and shallots or onions and cook until softened and translucent. This should take roughly 2-3 minutes.
  2. Add the mushrooms and cook until the mushrooms are softened and browning, stirring occasionally, about 10 minutes.
  3. Add the parsley, thyme and wine to the pan. Cook until the wine has reduced and is almost evaporated.
  4. Stir in the bread cubes/crumbs, season with salt and pepper, to taste and set aside to cool.
  5. While the stuffing is cooling (it has to be cooled completely).
  6. On your work surface, lay down a piece of plastic wrap, place the puss pastry on top and top with another piece of plastic wrap.
  7. Roll out the pastry slightly to smooth out.
  8. Cut the pastry in half and then cut those pieces in half again (you should have 4 pieces total).
  9. Place seitan slices in the center of each piece of pastry and spread the stuffing over the seitan.
  10. Top with remaining seitan and fold up the pastry to enclose the filling. Ensure the edges are sealed.
  11. Place the pastries into a parchment paper-lined cookie sheet, seam side down.
  12. Refrigerate for 30 minutes.
  13. Preheat the oven to 400°F.
  14. Bake until the crust is golden brown, about 20 minutes. Serve with mushroom gravy.


Vegan Beef Wellington Recipe

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  • Allie says:

    Ok – so I made this for my Christmas meal as my dish contribution to my non vegan family Christmas. I made 8 mini Wellington’s filled with onions, carrots, celery, parsley, thyme , mushrooms, gardein beefless beef tips…. it was amazing. Topped with tofurkey gravy. Everyone was raving…. I only had one leftover and Its because I set it aside ha! So impressed thankful for such a great recipe to help guide me

  • Shannon says:

    This was fantastic! I made a gravy with the remaining sauce and it was also fabulous. No one believed that this dish wasn’t meat. I was looking for something for the holidays to experiment now. It’s just want I was looking for and definitely a lot cheaper than the
    “ready-made” in the stores.

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