This tender and delicious vegan Wellington recipe is simple and easy to make, yet looks so elegant! With the perfect flaky puffy pastry crust, everyone will be wowed by this show-stopping yet secretly easy vegan dinner recipe!
Table of contents
- What is a vegan beef wellington?
- Vegan Mushroom Wellington Ingredients:
- Is puff pastry vegan?
- Step-by-step: How to make Vegan Wellington:
- Start by making the filling:
- Now we’ll assemble:
- Can I make this a gluten free Vegan Wellington?
- Can I make the filling ahead of time?
What is a vegan beef wellington?
Traditionally, beef Wellington is a steak dish baked in puff pastry and typically served around the winter holidays, like Christmas and Thanksgiving.
However, I’m willing to say that this vegan “beef” Wellington will soon be your family’snewtradition, whether or not they eat meat.
This is actually my absolute favorite holiday main dish to serve for vegan Thanksgiving dinner and vegan Christmas dinner (we have to go for round two because it’s that good!). It also makes for a great vegan dinner party main to really impress, especially when you make a side of these roasted Brussels sprouts or roasted red cabbage!
The filling is so flavorful: full of mushrooms, garlic and onion, and fresh herbs, along with lentils and chickpeas for protein.
Then it’s all baked in a “buttery” puff pastry that’s naturally vegan and dairy free. It’s like my favorite vegan lentil loaf– but evenbetter!
Honestly, even the pickiest of eaters (and the biggest vegan skeptics) are going to love this dish- I know, because my family isobsessed.From the vegans, like Jared and I, to the vegetarian and meat eaters in the family, everyone has gone back for seconds.
Serve this Vegan Wellington with a side of vegan mashed potatoes, sweet potato casserole, cranberry sauce, and of course, vegan gluten free stuffing for theultimatefeast!
Vegan Mushroom Wellington Ingredients:
- Puff Pastry:Guess what? You can make this vegetarian Wellington just vegan OR both vegan and gluten free by swapping in my ultra flaky vegan gluten free pie crust recipe!
- Lentils & chickpeas:This is our protein portion that will almost mimic ground beef crumbles. I wanted to stick with legumes instead of using a store bought meat alternative because personally, I never gravitate towards those anyways.
- Mushrooms:This provides the “meaty” texture that will wow a crowd! I really love shiitake mushrooms here, but portobello mushrooms also work really well, and are definitely more easily accessible.
- Oat flour:You can also swap in gluten free 1:1 bakingflour OR all purpose flour if you aren’t gluten free!
- Carrots & celery:Our flavor enhancers.
- Onion &garlic:So crucial for overal flavor!
- Herbs:I like to use ablendof rosemary, thyme, and sage. Sage is my all time favorite herb to cook with, and really makes a difference here!
- Worcestershire sauce:I use a veganWorcestershire sauce here.
- Soy sauce:For more umami flavor.
- Vegan butter:To brush on top of the puff pastry before baking!
Is puff pastry vegan?
There are actually many frozen puff pastry brands, like Pepperidge Farm, on the market that are naturally vegan. However, sometimes the ingredients aren’t always the best, even if they are completely dairy free and made without animal products.
The store bought puffy pastry that I used is byDufour Pastry. It’s so good, and really does get flaky and lovely!
Step-by-step: How to make Vegan Wellington:
Alright, let’s dive in! Here’s an overview of how we will make and assemble this Vegan Wellington:
Start by making the filling:
This is super straight forward. Half of the ingredients (the lentils, chickpeas, oat flour, ketchup, Worcestershire sauce, and soy sauce) we’ll blend together in a food processor until the chickpeas are essentially chopped.
You don’t want it too smooth, like a lentil loaf, because we want a bit of that “meaty” texture from the beans.
Then we’ll cooke the remaining ingredients in a large skillet. Once cooked, add in the lentil mixture and stir everything together until the veggies are evenly distributed throughout.
Now we’ll assemble:
This part seems daunting, but it’s really not, I promise. I got it on my first go, and normally new things take me a few tries to figure out! For extra help, you can use the back of a baking sheet to roll out your puff pastry on.
This will help when we get to the flipping stage. Okay, onward!
- Roll your puff pastry out to be 10×12″. I like to do this on a piece of parchment paper or both parchment paper and the back of a baking sheet.
- Then add in the filling. Pack the filling tightly together so you almost have a log. Try to leave about 2″ of space around the edges so you can fold the puff pastry over.
- Next, fold the puff pastry over the Wellington! Pinch the seams together to seal off the puff pastry.
- Now for the flip. Place another piece of parchment paper on top, followed by the baking sheet you’ll bake it on. Carefully flip the Wellington over so that the seam side is down.
- Then score the top of your Wellington with a very sharp knife, and brush with vegan butter.
Then simply bake for 30 to 35 minutes at 425F, or until golden brown, and serve!
Can I make this a gluten free Vegan Wellington?
You absolutely can make this as a gluten free Wellington, that’s also vegan and vegetarian friendly!
To do so, I recommend using my flaky homemade gluten free puff pastry recipe. Make sure tonot skip the laminations, as that will create the flakiness and layers to the pastry once it bakes!
Can I make the filling ahead of time?
Definitely- to make life easier, make the filling ahead of time, starting the night before. Simply store the filling in an airtight container and in the fridge until the next day. Then when you’re ready to assemble, add the filling to your rolled out puff pastry, and bake!
How to store & reheat:
This Vegan Wellington getseven betterover time too. I like to store any leftovers in an airtight container and in the refrigerator for up to 5 days. To reheat, slice the amount you’d like, and place it onto a baking sheet lined with parchment paper, or in the toaster oven. Heat for 5-7 minutes at 300F.
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Quick & Easy Puff Pastry Vegan Wellington Recipe
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- Author: Britt Berlin
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This tender and delicious vegan Wellington recipe is simple and easy to make, yet looks so elegant! With the perfect flaky puffy pastry crust, everyone will be wowed by this show-stopping yet secretly easy vegan dinner recipe!
Ingredients
Scale
- 3 cups cooked brown lentils (11/2 cups dry lentils)
- 1 cup chickpeas
- 1/2 cup ketchup
- 1/3 cup oat flour or gluten free 1:1 baking flour or all purpose flour
- 2 tbsp vegan worcesthire sauce
- 1 tbsp coconut aminos or Tamari soy sauce
- 1 cup diced onion
- 4 cloves garlic, minced
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 1/2 cup chopped portobello or shiitake mushrooms
- 1 tbsp vegan butter
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh sage, chopped
- Sea salt and pepper, to taste
- 1 frozen vegan puff pastry sheet or homemade gluten free vegan puff pastry recipe
- 1 tbsp vegan butter, melted
Instructions
- Prep:Make sure all vegetables are prepped, and that the lentils and chickpeas are cooked. Make sure that the frozen puffy pastry is ready to be used. It’s recommended to transfer it from the freezer to the fridge overnight before using. Then you can let it sit out at room temperature while you make the filling. Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Blend:In a large food processor, add in the lentils, chickpeas, ketchup, oat flour, vegan Worcestershire sauce, and soy sauce. Blitz just until the lentils and chickpeas are chopped. You don’t want a super smooth texture, like in meatloaf. Set aside.
- Heat:Melt the vegan butter in a large skillet or saucepan . Add in the garlic and onion, and sauté until the onions are translucent. Then add in the carrots, celery, and mushrooms, along with the rosemary, thyme, and sage. Cook on medium heat until the carrots and celery are cooked and the mushrooms are soft, about 5-7 minutes. Then remove from heat.
- Make the filling:Add in the lentil chickpea blend to the sauce pan, and fold into the carrotcelery and mushroommixture until evenly distributed.
- Assemble the Vegan Wellington:Please read over the steps below carefully, and follow along with the blog post photos for more help!
- Place a piece of parchment paper down, and unfold the puffy pastry. Roll it out to be about 10×12″.
- Scoop the filling onto the middle of the puffy pastry, and form it into a log using clean hands. Pack the filling tightly together, and try to leave about 2″ of space on all sides of the Wellington filling.
- Fold the sides of the puff pastry together over the filling and seal to create a seam at the top.
- Take the parchment paper from your baking sheet and place on top of the seam of the Wellington, then place your baking sheet on top.
- Using a spatula or another cookie sheet, carefully flip the Wellington upside down so that the seam is now on the bottom of the baking sheet.
- Score and brush:Score the top of the puff pastry with a sharp knife, and brush with melted vegan butter.
- Bake:Place the Vegan Wellington into the oven to bake for 30-35 minutes, or until the pastry is golden brown and flaky.
- Serve:Remove from the oven, and serve warm. Store any leftovers in an airtight container and in the fridge for up to 5 days.
Notes
Gluten free:Use gluten free flour or oat flour (if you can have it!) in the filling, along with my favorite gluten free pie crust for the puff pastry.
