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I love this wellington! This vegan beet wellington recipe is easy, it’s delicious, and it’s make ahead friendly! Prepare the wellington, freeze it, and bake it when you’re ready to enjoy your holiday meal!
Hearty & Herby Beet Mushroom Filling
Wrapped In Flaky Puff Pastry
25 Minutes Prep
35 Minutes In The Oven
And You Can Make It Ahead And Freeze It!
Ingredients
This vegan beet wellington is made from just a few simple ingredients:
- Your puff pastry
- One large raw red beet
- Mushrooms (I use 2 large portobello mushrooms)
- Spinach (1 cup packed)
- Some garlic and onion
- Tamari or soy sauce and vegan worcestershire for some savoury, “meaty”, flavour
- Thyme, oregano, and smoked paprika (or herbs of your choice)
- And almond flour to hold it all together!
*Vegan worcestershire sauce can be a harder ingredient to find so I have tried this recipe omitting the worcestershire. The worcestershire adds a slightly different flavour but the recipe is delicious without it so feel free to just omit the worcestershire!
*And for a nut-free version… I have made this recipe with ½ cup ground oats and ½ cup breadcrumbs to replace the 1 cup almond flour. I prefer the almond flour because the oats and breadcrumbs add extra starch into the filling and create a bit of a “gummy” texture. The wellington still tastes delicious so feel free to use all breadcrumbs, a mixture of breadcrumbs and oats, or even potentially some regular white or whole wheat flour… just know that the texture might have that slight gummy quality to it.
*I find the best price for almond flour at my wholesale store and it is also available at my local bulk store. If you have a harder time finding almond flour you can grind whole almonds or blanched almonds (walnuts would likely work too) as finely as you can and they should work similarly to the almond flour!
How To Make This Vegan Beet Wellington
My favourite thing about this recipe is that this wellington looks fancy and feels special but is actually quite quick and simple to make!
The preparation for this beet wellington can be done in just 25 minutes!
- Saute garlic and onion,
- Add the chopped mushrooms and cook for 5 minutes so the mushrooms release their moisture.
- In the meantime, shred one large or a couple of medium sized beets,
- Stir in the shredded beet and packed spinach,
- Sprinkle in the seasonings,
- And finally, stir in the almond flour and remove from the heat!
Since it is best to have the filling cool before laying it on the pastry… you can make the filling the day before, store it in the fridge, and build your wellington the next day!
Filling The Pastry
With your filling cooled and your pastry thawed:
- Roll your thawed puff pastry out to about 12×12 inches.
- This will leave roughly four inches all the way around your filling so you can easily wrap the wellington. (In our recipe video for this wellington I roll my pastry out to about 12×15 inches and the pastry on top of the wellington was a little more thin then I would like… so 12×12 is the sweet spot!)
- Form the filling into a log shape and transfer it onto the centre of the pastry.
- Dampen the edges of the pastry with warm water,
- Fold the long ends over the wellington and seal.
See the photos below for how I trim the two ends:
- Cut out a square from the top layer of pastry on each end. This will ensure the end pieces don’t have too much pastry.
- Dampen the edges again and fold the ends over to seal the wellington.
- Flip the wellington so that the seal is on the bottom.
- Score the top by slicing thin slits so steam can escape as the wellington bakes. I like to score the wellington with 3 x’s or 3 to 4 angled slashes.
- Brush the all the pastry with melted butter and bake at 400 degrees F for 30-35 minutes!
Bake until the pastry is golden and you can see and hear that the filling is bubbly and warm through the slits you made in the top!
How To Freeze This Vegan Beet Wellington
As if this recipe couldn’t get better… you can freeze the wellington before you bake it and then bake it when you’re ready!
- Make the filling
- Wrap the filling in the pastry
- And freeze on a baking tray for a couple of hours until the wellington is frozen solid.
- Transfer to a freezer bag or container for longer storage,
- Then remove, score, brush with butter, and bake when you’re ready!
*If baking this wellington from frozen the baking time will likely be 45-55 minutes as opposed to 30-35 minutes.
Recipe Cost For Vegan Beet Wellington
This easy vegan beet wellington recipe makes a wellington that comfortably serves 4. I always get 4 nice slices plus the end pieces. I like to serve this wellington with:
Our Creamy Garlic Mashed Potatoes,
Savoury Vegan Gravy,
Holiday Cranberry Sauce,
And some other roasted veggies or a festive salad!
This recipe costs us approximately: CAD $10!
If we purchased 1.5 pounds of beef tenderloin for a traditional beef wellington, the beef alone would likely cost us $10 from our wholesale store and upwards of $20 from our local grocery store.
Let me know in the comments below if you make this delicious vegan beet wellington recipe and if you make it ahead or on the same day you’re enjoying your holiday meal!
For a similar make ahead friendly puff pastry recipe, try our ! Our Whole Roasted Cauliflower Main Dish and Hasselback Butternut Squash Tray Bake are two more holiday main dish favourites!
Beet Wellington – An Easy Vegan Christmas Recipe
- Author: Kathryn Alexandre
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan beet wellington recipe is a perfect centrepiece for your holiday. An easy vegan Christmas recipe you can make ahead and freeze!
Ingredients
UnitsScale
- ½ tbsp olive oil
- 1 shallot or small onion, diced
- 4 cloves garlic, minced
- 2 large portobello mushrooms (or 190g / 2 ½ cups mushrooms of choice)*
- 1 large red beet, raw and shredded (140g / about 2 cups)*
- 1 cup spinach, packed (50g)*
- 2 ½ tbsp tamari or soy sauce
- 1 tbsp vegan worcestershire sauce (can omit if you don’t have any on hand)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried oregano (or 1 tbsp fresh)
- 1 tsp smoked paprika
- 1 cup almond flour (92g, see notes for a nut-free option)
- 1 sheet vegan puff pastry, thawed*
- 1 tbsp vegan butter, melted
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Heat a skillet with olive oil over medium heat. Saute the diced onion and minced garlic for 2-3 minutes until fragrant.
- Add the chopped mushrooms to the skillet and cook for about 5 minutes until the mushrooms have sweat out their moisture and softened.
- Meanwhile, peel and grate your beet (use a food processor attachment to quickly grate the beet if you have one). Add the shredded beet and spinach to the mushroom mixture with tamari, worcestershire sauce, thyme, oregano, and paprika. Cook until the spinach is wilted. Remove from the heat and stir in the almond flour. Allow the mixture to cool. Refrigerate overnight if desired or cool enough that the mixture won’t be very hot when added to the puff pastry.
- Roll out your thawed sheet of puff pastry on a lightly floured surface or silicone mat (about 12×12 inches so you have about 4 inches of pastry on either side of the filling). Form the filling into a log with your hands and transfer the filling into the centre of the puff pastry, leaving 4 inches of exposed pastry on each side.
- Wet the edges of the pastry with warm water and fold the edges up over the filling, making sure that one side of the pastry folds over the other to seal the filling in (like you’re sealing a letter). Reference the video and photos to trim and seal the sides of the pastry. Then, flip the wellington over so the seam is on the bottom.
- At this point, you can freeze the wellington by allowing it to freeze completely on a baking tray for roughly 2 hours and then transferring the wellington to a freezer safe bag or container. When ready to bake remove the wellington from the freezer and continue with the directions below.
- Preheat your oven to 400 degrees F. Transfer the wellington to a baking sheet. Score the top by making 3 x’s or 3 – 4 angled slits (see the photo in the blog post for a reference or watch our recipe video linked below). This will ensure steam can escape as the wellington cooks.
- Brush the pastry with melted butter and bake for 30-35 minutes (if baking from frozen the baking time will be longer. Check the wellington after 35 minutes, baste with more butter if needed and it may take 45-55 minutes). You will know it’s ready when you can see and hear that the filling is bubbly through the slits you made in the top and the pastry is golden.
- Let rest for 5 minutes and then slice through your wellington and serve! We love to serve our wellington with our Easy Vegan Mashed Potatoes With Roasted Garlic, Quick And Savoury Vegan Gravy, Easy Holiday Cranberry Sauce, and some more roasted veggies or a festive salad!
- Reheat leftovers in the oven if you have the time (or heat in the microwave for a minute or so to warm the filling and then place under the broiler, watching closely for a minute or so, to crisp up the pastry).
Notes
Approximate Cost: $10.00 compared to 1.5 pounds of beef tenderloin for a beef wellington costing around $10 from our wholesale store and upwards of $20 from our local grocery store.
For a nut-free version, I have made this recipe using ½ cup oat flour and ½ cup breadcrumbs in place of the 1 cup almond flour. I prefer the almond flour because it doesn’t add any starch into the mixture. The starch in the oats and breadcrumbs give the filling a little bit of a gummy texture. The taste is still delicious so feel free to use all breadcrumbs or a breadcrumb and oat mixture (you could likely use a bit of regular white or whole wheat flour as well) just know that the texture might have a bit of a gumminess to it.
If you don’t have almond flour you can try finely grinding whole almonds or walnuts. Try to grind them as finely as you can and they should work similarly to the almond flour in this recipe.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Baked
- Cuisine: English
