Need a special vegan main course for a dinner party or holiday? This vegan beef wellington recipe is the perfect solution! A moist and delicious lentil and quinoa loaf are layered with savory mushrooms and wrapped in a flaky crust.
Vegan egg wash1 tablespoon aquafaba and 1 ½ teaspoon plant milk
Instructions
Mushrooms
Heat the olive oil in a large skillet over medium heat.
Add mushrooms and onion cooking until tender, about 8-10 minutes. Stir in walnuts, rosemary, thyme, salt and pepper.
Remove from heat and transfer to a strainer, pressing with a spatula to release all extra liquid. Set aside and allow to cool.
Vegan Beef
Place the onion, garlic, celery and carrots into a food processor and pulse until well chopped. Heat 1 tablespoon olive oil over medium heat. Add veggies, cooking over low heat until golden brown and tender.
Stir in the soy sauce, tomato paste, oregano, chopped walnuts, and smoked paprika. Mixing well.
Place the quinoa, lentils, cooked vegetables, oats, salt and pepper in a food processor. Pulse 8-12 times to combine all the ingredients. Be sure not to overprocess so it retains some texture. Give it a final mix with a wooden spoon to make sure everything is well mixed.
Transfer the mixture to a piece of parchment paper and shape into a cylinder. Then roll up in the parchment paper squeezing to make it even and smooth.
Wrap the Wellington
Place the puff pastry on a floured surface to make a rectangle about 10 x 15 inches. If you need to use more than one sheet, lay them next to each other with the edges slightly overlapping and press or roll gently to seal. You want the dough about ¼ inch thick so roll it out if needed.
Spread half the mushroom mixture in the center of the pastry. Gently roll the cylinder of lentil meat into the center, placing it over the mushrooms. Add the remaining cooked mushrooms on top. Fold in the long edges first and fold the ends of the pastry towards the bottom and tuck each end under the vegan roast. Make sure all the seams and folds are on the bottom.
Transfer it to a baking sheet lined with parchment seam side down. Brush the top and sides of the pastry with the vegan egg wash.
Bake at 375° degrees for 40-45 minutes or until the pastry is golden brown.
Notes
Let the puff pastry warm up at room temperature before wrapping the wellington. Check the directions on your package and follow their instructions. I found mine was fine after about 10 minutes. Allowing it to warm up slightly makes it a bit easier to work with and fold.
Be sure to drain the mushrooms well. You don’t need to squeeze them but pressing them gently while in the strainer with a spatula will help get any extra liquid out.
Cook the vegetables for the lentil loaf long enough to let most of the liquid evaporate.
Make sure to seal all the edges, folds, and any areas where the dough comes together well to keep it from opening while cooking.
Don’t skip the vegan egg wash. It’s essential to help the puff pastry brown while it cooks in the oven.
A serrated knife works best for cutting and serving the final vegetarian wellington.