Best Vegan Wellington

If you are on the hunt for the best vegan Wellington recipe, this is a delicious and super simple one to try. It is an excellent alternative to a vegan mushroom Wellington or a classic beef Wellington.

You will love this tasty, savory Wellington, the perfect main dish for a special occasion – as part of a vegan Thanksgiving menu.

For other tasty vegan recipes, try this easy vegan chili or my vegan chicken parmesan casserole.

Why You’ll Love This Vegan Wellington Recipe

Rich and meaty flavor: This Vegan beef Wellington has a rich, savory, and meaty flavor, similar to traditional beef. This is also a lovely alternative to vegan Wellington recipes made with mushrooms.
Protein-packed: This recipe is packed with plant-based protein.
Crowd-pleaser: Its hearty and flavorful nature can win over even the most dedicated carnivores.
Easy substitution: If you’re adapting a traditional beef Wellington recipe to a vegan version, this recipe is probably most similar to a traditional one because of the meat crumbles.

Ingredients and Substitutions

Vegan puff pastry: Make sure your vegan puff pastry is completely thawed but still cold. I recommend you follow the package instructions for thawing, which typically involves leaving it in the refrigerator for a few hours or overnight.
Vegan beef crumbles: Look for high-quality vegan crumbles from plant-based ingredients like soy, mushrooms, or legumes. You can find them in most grocery stores’ frozen or refrigerated sections. Brands like Beyond Meat and Gardein are great.
Celery: Personally, I love the earthy, savory flavor celery adds and really recommend including it.
Yellow onion: These are generally sweeter and milder than white onions, making them a good choice for this vegan Wellington recipe.
Carrot: You can swap these out for parsnips if you want an alternative.
Garlic: Fresh garlic adds a wonderful flavor to the filling, but you can also use pre-minced garlic for convenience.
Olive oil: Use good-quality olive oil for sautéing the vegetables. It should be suitable for medium-high heat cooking.
Tomato paste: Tomato paste adds flavor and richness to the filling.
Fresh rosemary: Swap it for fresh thyme or oregano.

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Pro Tips and Tricks

Layer seasoning: Add layers of flavor by seasoning ingredients well. Make sure you season the caramelized onions and sautéed mushrooms.
Puff pastry: Remember to thaw the puff pastry (according to instructions), but keep it nice and chilled. This will help it to puff beautifully.
Wrap carefully: Wrap the puff pastry around the filling, ensuring it’s sealed tightly. Brush the pastry with a vegan egg wash made from plant-based milk and a touch of maple syrup or agave for a glossy finish.
Chill before baking: Place the assembled Wellington in the fridge for at least 30 minutes. This helps firm up the pastry, making it easier to handle and ensuring a flaky crust.
Rest before slicing: Allow the Wellington to rest for a few minutes after baking. This helps the flavors meld and makes slicing easier.
Add a sauce: Serve with vegan gravy or another sauce.
Slicing: Use a very sharp knife to slice through the pastry without causing tears in the pastry.
Garnish creatively: Garnish your vegan beef Wellington with fresh herbs, like parsley or thyme.

Variations and Add-Ins

Mushroom: Experiment with adding different mushroom varieties. Try some cremini mushrooms, shiitake, portobello, or wild mushroom mixture.
Nutty crunch: Add a layer of toasted nuts, such as walnuts or pecans, to the filling for extra texture and a hint of earthy flavor. Sunflower seeds are a lovely option, too.
Spinach and artichoke: A great option is to incorporate a layer of sautéed baby spinach and marinated artichoke hearts for a Mediterranean twist. Their bright flavors and tender textures complement the richness of the Wellington.
Vegan cheese: Sprinkle shredded vegan cheese (like vegan cheddar or mozzarella) on top of the meat substitute before wrapping it in puff pastry. This adds creaminess and a cheesy taste to your vegan Wellington.
Roasted red peppers: Layer in some roasted red peppers.
Sundried tomato pesto: Spread a layer of sundried tomato paste or pesto on the puff pastry.
Fresh herbs: Consider adding some fresh tarragon, basil, or cilantro. I recommend playing around to get the taste to your preference.
Truffle oil drizzle: For an elegant touch, drizzle a small amount of truffle oil over the filling before wrapping it in pastry.
Layered vegetables: Add layers of thinly sliced roasted or grilled vegetables, such as zucchini or eggplant.
Sauces: Serve your vegan beef Wellington with sauces like vegan mushroom gravy, red wine reduction, or a tangy balsamic glaze. Serve it with a side of cranberry sauce during the holiday season.
Sautéed greens: Include a layer of sautéed greens like Swiss chard or kale. I personally prefer serving these on the side, but you could also layer them in. Season them well with either salt and pepper or soy sauce.
Spicy Wellington: Spice up your Wellington by adding chopped jalapeños or red pepper flakes.

Make Ahead Instructions and Storage

You can prepare the vegan Wellington filling in advance to save time. Prepare the filling ingredients, season, and allow it to cool completely.

If you choose to store the assembled Wellington in the refrigerator, cover it tightly with plastic wrap or parchment paper. Keep the pastry chilled; try not to let it come to room temperature.

I highly recommend storing it in the refrigerator for up to 24 hours. Beyond this time, the pastry might become soggy.

FAQs

What is Vegan Beef Wellington?

Vegan Beef Wellington is a plant-based twist on the classic Beef Wellington. Instead of beef, it is usually made of a savory filling made from vegan ingredients like beef crumbles, vegetables, and herbs, all encased in vegan puff pastry.

Can I make my own homemade vegan beef crumbles?

Yes, you can make your vegan beef crumbles using ingredients like textured vegetable protein (TVP), tempeh, or seitan.

What type of puff pastry should I use for a vegan Wellington?

Look for puff pastry labeled as ” vegan” or “dairy-free” in the ingredients list. Many store-bought puff pastry brands offer vegan options.

Can I prepare the Wellington in advance?

Yes, you can assemble the Wellington in advance and store it in the refrigerator for up to 24 hours before baking.

What are some good side dishes to serve with Vegan Beef Wellington?

You can serve Vegan Beef Wellington with a variety of side dishes such as roasted vegetables, mashed potatoes, a fresh salad, or a flavorful vegan gravy.

Can I freeze Vegan Beef Wellington for later?

Yes, you can freeze Vegan Beef Wellington after baking and cooling. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It should be good for up to 2-3 months in the freezer. Reheat it in the oven when ready to serve.

What is the best way to ensure the pastry is crispy?

To achieve a crispy pastry, my recommendation is to keep your filling from getting too wet before assembling the Wellington. Also, ensure that the Wellington is baked at the right temperature and for the right amount of time.

Can I customize the filling in my Vegan Beef Wellington?

Absolutely! You can customize the filling to your taste. Experiment with different vegetables, seasonings, and vegan cheeses to create a flavor profile that suits your preferences.

How To Make The Vegan Wellington

Ingredients

1 sheet vegan puff pastry thawed
13.7 oz Vegan beef crumbles
1 celery stalk diced
1 medium yellow onion, diced
1 large carrot peeled and diced
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons tomato paste
2 sprigs of fresh rosemary
4 sprigs of thyme – just the leaves
1 tablespoon vegan Worcestershire sauce
1 flaxseed egg
salt and pepper to taste
1/4 cup raspberry preserves optional

Method

Preheat the oven to 400 degrees F. Unroll the puff pastry sheet and lay it over a lined baking sheet.
Create a flax egg by combining 1 tablespoon of flax meal with 3 tablespoons of water. Stir the mixture and refrigerate it for 5 minutes.
In a large-sized skillet, heat olive oil over medium-high heat. Sauté the onion, celery, and carrots for roughly 2-3 minutes, then add the vegan beef. Use a wooden spoon to break up the “beef” and continue cooking until it’s nicely browned. Add the garlic and cook for an additional minute.
Next, add the tomato paste, rosemary, thyme, and Worcestershire sauce and combine. Cook for 2-3 minutes and remove from heat.
Slowly mix in the flax egg until the mixture is evenly coated.
Mold the mixture by hand into a compact log, ensuring it will comfortably fit in the center of the pastry sheet, leaving a few inches of space around it. Position the log in the pastry sheet’s center and then spread a layer of raspberry preserves over the top of the log.
Fold both sides of the pastry sheet over the loaf, pressing the edges to seal. If it’s hard to seal, adjust the loaf’s shape or use a bit of non-dairy milk to help it stick.
Brush with plant-based milk and sprinkle with flaky salt.
Bake for 40 – 45 min. Let rest for 10 minutes before carving and serving.