Vegan Beef Wellington

Vegan Beef Wellington RecipeThis 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 WellingtonVegan Beef Wellington

A 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

Vegan Beef WellingtonINGREDIENTS FOR BEEF WELLINGTON (VEGAN):

KITCHEN EQUIPMENT I USED:

FULL RECIPE DOWN BELOW

Wellington veganHOW 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.

5.0 from 12 reviews
Vegan "Beef" Wellington
 
Prep time
Cook time
Total time
 
This vegan beef wellington recipe is super easy! I'll show you how to make vegan wellington that's delicious using 15 simple ingredients.
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4-6 servings
Ingredients
Instructions
  1. In a medium saucepan, heat water over medium-high heat. Add bouillon and stir until dissolved.
  2. 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.
  3. Remove from heat and stir in rolled oats. Keep stirring while the mixture cooks for another 3 mins.
  4. Remove from heat, and season with salt and pepper. Allow it to cool completely.
  5. 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.
  6. 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.
  7. in a small bowl or mug, whisk together the unsweetened milk and agave or maple syrup.
  8. Preheat oven to 400F.
  9. 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.
  10. Spread the mushroom mixture out evenly in the center of the puff pastry, leaving a border on all sides.
  11. Form veggie beef mixture into a loaf and place in the center of puff pastry.
  12. Using a pastry brush, brush a thin layer of the milk mixture onto the bare pastry border.
  13. With a very sharp knife, from the filling outwards, cut either side of the pastry into strips.
  14. Criss-cross the pastry strips over the filling and tuck the ends underneath.
  15. Brush with more of the milk mixture, wipe away excess on the parchment.
  16. Sprinkle with flaked or coarse salt (optional).
  17. Place on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown.
  18. 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.
  19. Serve with your favourite gravy, and mashed potatoes (link ours).
NOTE: Make personal-sized loaves by cutting the pastry dough into 4 pieces.
Nutrition Information
Serving size: ¼ of loaf Calories: 312 Fat: 13.5g Carbohydrates: 18.7g Sugar: 4.5g Protein: 22.3g


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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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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15 Comments

  • Eva says:

    Thank you! I’ve been craving beef wellington so I made this and it is very good!!!! Thank you for creating this plant based version!

  • Maria says:

    I made this for Christmas dinner and my family loved it. I was really impressed at how easy it was. I didn’t even tell my husband it was vegetarian, but he didn’t notice.

  • Molly says:

    I made this for New Years and my family loved it! Definitely a classic I will reach for again

  • Nikki says:

    It’s been yeeeeears since I had a beef wellington, this definitely hit the spot 🙌🏼🙌🏼🙌🏼

  • Nina says:

    This was amazing!! I did this for my meat eating family. They all loved it and asked for seconds. I used dehydrated soy mince as my ‘meat’. I would def recommend this.

  • Tj says:

    A wonderful recipe, perfect for family gatherings!

  • epicaricate says:

    Made this for non-vegans for a Christmas dinner, and it was a hit! They even took home leftovers

  • Ryan says:

    Made this on Christmas and didn’t disappoint! My family loved a slice of it even tho it was mostly for me lol

  • Carol Rigano says:

    I made this tonight for Christmas Dinner. It was amazing! Thank you so much for sharing this recipe. This will be our new Christmas dinner tradition!!!!❤️❤️ Merry Christmas!!🎅🎄❄️

  • Tee says:

    Made this for dinner tonight with the recommended mashed potatoes and gravy. Was a huge success. Very tasty and flavorful. My family has never had a Wellington so nothing to compare it to. And we don’t want to. This was so good my husband requested that it be put in my notebook of favorite recipes.

  • Rebecca says:

    I can’t believe i made something so gourmet in an hour! I always stock up on puff pastry around the holidays and had all the ingredients so I decided “why not make this tonight” and it turned out delicious!!! I used beyond meat ground round that I had thawed already and voila! I’ll be making this again because my carnivore family really loved it

  • Wilma says:

    .Thank you Candice

    You are the BEST CHRISTMAS present.

    I have been following you for over 6 years. I LOVE all your recipes.. I am married to a CARNIVORE – so face cooking challenges every day.

    Beyond meat got high praise – so I could actually make this without any worries.

    Have a wonderful holiday planing how to addresses the MILLiONS of plant based ( vegan ) converts.

    If A&W cows get so Healthy eating grass ( plant based food) why can’t we ????
    Mad cow disease was created when COWS we’re fed meat;( other cows).

    Let us hope we have learned to trust common sense and if nothing else comes from Covid – we at least can give our heads a shake and – get with the program.

    Sorry to say – we are ALL going to die one day -so why not choose to LIVE healthy and happy the days in between.
    Plant based and/or vegan.

    All the best Candice – always.

    Play safe BUT don’t forget to PLAY.
    You are the BEST.
    xo Wilma

    • Crystal says:

      I am making this for myself for Christmas! Thank you for the recipe. Unfortunately, I am the only vegan in my house but I am definitely treating myself to a fab meal!

    • Carol Rigano says:

      I made this tonight for Christmas Dinner. It was amazing! Thank you so much for sharing this recipe. This will be our new Christmas dinner tradition!!!!❤️❤️ Merry Christmas!!🎅🎄❄️

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