These vegan beet wellingtons are the ultimate meatless main dish for holidays and special occasions. A delicious beet filling is wrapped in a perfectly flaky homemade vegan puff pastry. Yum!
Jump:
The holidays have always been my favorite time of year. I like to take some time off at the end of the year to focus on family… and of course cook some amazing food.
But of course it can be challenging to find holiday-appropriate vegan recipes that are worthy of being served at Thanksgiving or Christmas dinner and that the whole family will enjoy.
So this year I made it totally gorgeous (and delicious!). Vegan Beet Wellington. This Mushroom Wellington is a similar idea, and has been one of my most popular holiday season recipes for decades.
In fact, my readers have shared that Wellington recipe over 346,000 times! Yes, it’s that good.
But over the years I’ve gotten questions from readers about what other variations they can make with that vegan wellington recipe.
So this year, I made it two An extra spin on an original favorite recipe – a vegetable wellington packed with seasonal vegetables and this beet wellington loaded with tender roasted beets. And they are both amazing!
If you’re planning a meatless holiday menu here, be sure to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks too!
material
Here’s what you need to make this totally delicious vegan beet wellington. Doesn’t that just look amazing?
- Vegan Puff Pastry – You can use a store bought version or you can make your own homemade vegan puff pastry.
- mushroom – I used plain white button mushrooms. Baby Bellas would also work well.
- walnut
- bit – I used frozen beets that were thawed and drained. But you can use fresh roasted beets or pre-steamed beets if you prefer.
- Kidney beans – Canned kidney beans work best for this recipe.
- shallots and garlic.
- I am Willow – Feel free to substitute coconut aminos or tamari if you prefer.
- dried thyme
- paprika
- Olive oil, salt and pepper.
Suggestion: Be sure to defrost your puff pastry in the fridge the night before you’re ready to cook it so it’s ready to use!
See recipe card below for detailed measurements.
How to Make a Vegan Beet Wellington – Step by Step
This beet wellington is so scrumptious that guests will think you spent all day making it. But it’s actually super easy to make in just 45 minutes!
Prepare beet filling – packed with beets, kidney beans, mushrooms and walnuts. Yum!
Spread the beet mixture over the puff pastry sheet.
Wrap the puff pastry around the beet mixture to make a wellington. Flip it over and score the top of the pastry.
Bake the beet wellington at 425 degrees F for 30 minutes.
And there you have it! A totally delicious vegan main dish that’s perfect for your holiday table. These vegan beet wellingtons are absolutely delicious, deliciously flaky and baked to golden brown perfection.
hints: Be sure to line your baking sheets with parchment paper to prevent your bits from sticking to the wellington pan. Plus it makes cleaning a breeze!
variety
Swap kidney beans. This recipe also works well with white cannellini beans. The texture will be a little creamier and the filling color will also be a little lighter.
Add some spices. For some spice, add a pinch of crushed red pepper to the filling.
Drizzle with a balsamic reduction. While delicious as-is, you can take things up a notch by serving with a drizzle of balsamic reduction. I like this store bought version or you can make your own.
Try our other vegetarian wellingtons! For another spin on vegan Wellingtons, check out our Vegan Mushroom Wellingtons and Vegan Vegetable Wellingtons.
Save the leftovers
You can save any leftover beet wellingtons Refrigerate for 2-3 days in an airtight container. Reheat Bake in a 350 degree F oven until hot.
FAQ
Yes, usually. Most major store brands of puff pastry are accidentally vegan. This means they are vegan friendly, even if not advertised as such. Always check the label. And of course, you can make your own homemade vegan puff pastry too!
Yes, you can prepare beet wellington up to 48 hours in advance. Just prepare the filling and assemble the wellingtons, but don’t bake yet! Wrap it in plastic wrap and refrigerate until ready to bake. You may need to add 15-20 minutes to the baking time when starting with cold pastry.
More vegan recipes
If you like this vegan beet wellington, check out these other delicious ideas:
And if you’re planning your holiday menu here, be sure to check out our complete Vegan Thanksgiving and Vegan Christmas cookbooks!
recipe
Vegan Beet Wellington
These vegan beet wellingtons are the ultimate meatless main dish for holidays and special occasions. A delicious beet filling is wrapped in a perfectly flaky homemade vegan puff pastry. Yum!
printed
pin
saving Saved!
Calories: 671kcal
4 serving
Special equipment
-
A sheet used for baking something
-
Parchment paper
instructions
-
Preheat oven to 425 degrees F, line a baking sheet with parchment paper and set aside.
-
Place the mushrooms, walnuts, shallots and garlic in a food processor and pulse to finely chop.
-
Heat the olive oil in a large skillet over medium heat and add the mushroom mixture, soy sauce, thyme, and paprika and cook, stirring frequently, until the mushrooms soften and most of the liquid has evaporated; Keep aside to cool slightly.
-
While the mushrooms are cooking, add the beets and kidney beans to a food processor and pulse until only small pieces of beets remain, the kidney beans should be mostly ground; Then add to a large mixing bowl with the mushroom mixture.
-
Stir together the mushroom and beet mixture until completely combined.
-
Unroll the puff pastry sheet, then press the beet mixture into the center of the pastry and form into a loaf.
-
Stretch the pastry around the beet mixture, pinching to seal well.
-
Place the wellington seam side down on the prepared baking sheet, then poke a hole in the top and bake in the preheated oven for 30-35 minutes, or until the pastry is lightly golden.
-
Allow to cool for 10 minutes before slicing and serving
Comment
This recipe makes one Beet Wellington, which serves about 4 people.
Nutrition (approximate)
Calories: 671kcalSugars: 52gProtein: 17gFat: 47gSaturated Fat: 8gPolyunsaturated Fats: 18gMonounsaturated fats: 18gSodium: 681mgPotassium: 676mgFiber: 10gSugar: 5gVitamin A: 263IUVitamin C: 4mgCalcium: 81mgIron: 5mg