This vegan beef wellington recipe uses 15-ingredients and super easy to make for any holiday or dinner party. I’ll show you how to make vegan wellington using an easy meaty filling & puff-pastry which makes it super easy & delicious.
I made this recipe for my special holiday meal! Feel free to check out my Best Vegan Thanksgiving Recipes or Vegan Christmas Recipes to find pairings for this vegan Wellington!
Vegan Beef Wellington
Vegan Beef WellingtonA wellington is prepared meaty filling with a thin layer of mushroom paste, wrapped in a puff pastry. Interesting fact: The name comes from the finished product looking like a wellington boot (rain boot).
I’ve experimented with many vegan beef fillings and mushroom pastes to discover that using seitan or veggie ground-round filling makes the best vegan wellington.
Using easy-to-use store-bought puff pastry, which is usually accidentally vegan (read the ingredients on the box), makes this recipe easy & affordable for any dinner or holiday meal.
Related Recipe: Vegan Turkey
INGREDIENTS FOR BEEF WELLINGTON (VEGAN):
INGREDIENTS FOR BEEF WELLINGTON (VEGAN):- Water
- No-Beef, or Vegetable Bouillon of choice
- Ground Veggie Beef (Beyond Meat, Gardein, etc), ground Seitan, or any vegan beef substitute of choice
- Garlic Powder
- Onion Powder
- Thyme
- Rolled Oats
- Olive Oil
- Garlic
- Onion
- Mushrooms
- Red Wine
- Parsley
- Salt & Pepper
- Soy, Almond or Oat Milk (Unsweetened)
- Agave or Maple Syrup
- Puff Pastry
KITCHEN EQUIPMENT I USED:
- Medium Saucepan with Lid
- Measuring Utensils
- Wooden Spoon
- Large Pan
- Chef’s Knife
- Small Mixing Bowl
- Whisk
- Parchment Paper or Reusable Baking Mat
- Baking Sheet
FULL RECIPE DOWN BELOW
HOW DO YOU MAKE WELLINGTON FROM SCRATCH?
HOW DO YOU MAKE WELLINGTON FROM SCRATCH?1. In a saucepan, heat water and add bouillon. Stir to dissolve. Add seitan or veggie ground beef, garlic powder, onion powder, and thyme, and bring to a boil. Cover and reduce heat to a simmer. Stirring frequently, until the water has reduced. Remove from heat and stir in rolled oats. Keep stirring while the mixture cooks for another 3 minutes. Season with salt and pepper. Allow it to cool completely.
2. In a large pan, heat oil, add minced garlic, onion, and mushrooms and cook until onions are soft and translucent, and mushrooms are browned, roughly 5-10 minutes. If the garlic is browning too quickly add a splash of red wine to deglaze the pan. Add red wine, and cook until the liquid has reduced. Remove from the heat, stir in parsley, and season with salt and pepper. Allow it to cool completely.
3. In a small bowl or mug, whisk together the unsweetened milk and agave or maple syrup.
4. Preheat oven to 400F.
5. On a large piece of parchment or a baking mat, roll out the puff pastry into a rectangle with a thickness of roughly 1/4-inch.
6. Spread the mushroom mixture out evenly in the center of the puff pastry, leaving a border on all sides. Form veggie beef mixture into a loaf and place in the center of puff pastry. Using a pastry brush, brush a thin layer of the milk mixture onto the bare pastry border. With a very sharp knife, from the filling outwards, cut either side of the pastry into strips. Criss-cross the pastry strips over the filling and tuck the ends underneath. Brush with more of the milk mixture, wipe away excess on the parchment.
7. Sprinkle with flaked or coarse salt (optional).
8. Place on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown. Remove the loaf from the oven, and allow it to rest on the baking sheet for at least 5 minutes before slicing. This will allow everything to settle, making slicing a lot easier.
9. Serve with your favourite gravy & mashed potatoes.
Full recipe down below!
- ½ cup water
- 1- tsp no-beef, or vegetable bouillon of choice
- 1 lb ground seitan or ground veggie beef
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp fresh thyme, minced (or ½ tsp dried)
- ¼ cup rolled oats
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cooking onion, minced
- 2 cups finely chopped mushrooms
- ¼-1/2 cup red wine
- 1 tbsp fresh parsley, minced
- sea salt
- ground black pepper
- ¼ cup unsweetened soy, almond or oat milk
- 2 tsp agave or maple syrup
- 1 sheet vegan puff pastry, thawed
- In a medium saucepan, heat water over medium-high heat. Add bouillon and stir until dissolved.
- Add seitan or veggie ground beef, garlic powder, onion powder, and thyme, and bring the mixture to a boil. Cover and reduce heat to a simmer. Stirring frequently, until the water has reduced.
- Remove from heat and stir in rolled oats. Keep stirring while the mixture cooks for another 3 mins.
- Remove from heat, and season with salt and pepper. Allow it to cool completely.
- Meanwhile, in a large pan, heat oil over medium-high heat. Add minced garlic, onion, and mushrooms and cook until onions are soft and translucent, and mushrooms are browned roughly 5-10 minutes. If the garlic is browning too quickly add a splash of red wine to deglaze the pan.
- Add red wine, and cook until the liquid has reduced. Remove from the heat, stir in parsley, and season with salt and pepper. Allow it to cool completely.
- in a small bowl or mug, whisk together the unsweetened milk and agave or maple syrup.
- Preheat oven to 400F.
- On a large piece of parchment or a baking mat, roll out the puff pastry into a rectangle with a thickness of roughly a ¼-in.
- Spread the mushroom mixture out evenly in the center of the puff pastry, leaving a border on all sides.
- Form veggie beef mixture into a loaf and place in the center of puff pastry.
- Using a pastry brush, brush a thin layer of the milk mixture onto the bare pastry border.
- With a very sharp knife, from the filling outwards, cut either side of the pastry into strips.
- Criss-cross the pastry strips over the filling and tuck the ends underneath.
- Brush with more of the milk mixture, wipe away excess on the parchment.
- Sprinkle with flaked or coarse salt (optional).
- Place on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown.
- Remove the loaf from the oven, and allow it to rest on the baking sheet for at least 5 minutes before slicing. This will allow everything to settle, making slicing a lot easier.
- Serve with your favourite gravy, and mashed potatoes (link ours).
Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!
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john says:
great but not as good as a real beef Wellington! I am carnivore, (read caveman) not vegan!