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Top down view of a vegan beet wellington with golden pastry.

Beet Wellington – An Easy Vegan Christmas Recipe

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5 from 1 review

  • 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

Units Scale
  • 1/2 tbsp olive oil
  • 1 shallot or small onion, diced
  • 4 cloves garlic, minced
  • 2 large portobello mushrooms (or 190g / 2 1/2 cups mushrooms of choice)*
  • 1 large red beet, raw and shredded (140g / about 2 cups)*
  • 1 cup spinach, packed (50g)*
  • 2 1/2 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

  1. Heat a skillet with olive oil over medium heat. Saute the diced onion and minced garlic for 2-3 minutes until fragrant. 
  2. Add the chopped mushrooms to the skillet and cook for about 5 minutes until the mushrooms have sweat out their moisture and softened. 
  3. 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. 
  4. 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.
  5. 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. 
  6. 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.
  7. 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. 
  8. 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.
  9. 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!
  10. 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

Find it online: https://tastythriftytimely.com/beet-wellington-an-easy-vegan-christmas-recipe/