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Vegan Beet Wellington – Perfect Holiday Main Dish!


This vegan beet wellington is the ultimate meatless main dish for holidays and special occasions. A savory beet filling is wrapped up in a perfectly flaky homemade vegan puff pastry. Yum!

slices of vegan beet wellington be served
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The holidays have always been my favorite time of year. I love having some time off at the end of the year to focus on family… and of course cooking some amazing food.

But of course it can be challenging to find holiday-worthy vegan recipes that are worthy of serving at a Thanksgiving or Christmas dinner, and that the whole family will enjoy.

So this year I’ve created this totally gorgeous (and delicious!) Vegan Beet Wellington. This Mushroom Wellington is a similar concept, and has been one of my most popular recipes during the holiday season for decades.

In fact, my readers have shared that wellington recipe over 346,000 times! Yes, it’s that good.

But for years I’ve received questions from readers about what other variations they can make with that vegan wellington recipe.

So this year, I’ve created two additional spins on the original favorite recipe- a vegetable wellington packed full of seasonal veggies and this beet wellington loaded with tender roasted beets. And they are both amazing!

If you’re here planning a meatless holiday menu, be sure to check out our new Vegan Thanksgiving and Vegan Christmas Cookbooks too!

Ingredients

Here is what you’ll need to make this totally delicious vegan beet wellington. Doesn’t that just look amazing?

ingredients for vegan beet wellington
  • Vegan Puff Pastry – You can use a store bought version or you can make your own homemade vegan puff pastry.
  • Mushrooms – I used simple white button mushrooms. Baby bellas would work well too.
  • Walnuts
  • Beets – 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.
  • Shallot and garlic.
  • Soy Sauce – Feel free to substitute coconut aminos or tamari if you prefer.
  • Dried thyme
  • Paprika
  • Olive oil, salt, and pepper.

Tip: Don’t forget to defrost your puff pastry in the fridge the night before you’re ready to cook 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 totally gorgeous that guests will think you spent all day preparing it. But it’s actually pretty simple to make in just 45 minutes!

mixing together the beet filling

Prepare the beet filling – packed with beets, kidney beans, mushrooms, and walnuts. Yum!

spreading the beet filling on the puff pastry dough

Spread the beet mixture on top of the puff pastry sheets.

wrapping up the wellington in puff pastry dough

Wrap the puff pastry around the beet mixture to form the wellingtons. Flip it over and score the top of the pastry.

the beet wellington after it comes out of the oven

Bake the beet wellington at 425 degrees Fahrenheit for 30 minutes.

completed beet wellington being served on a cutting board

And there you have it! A totally delicious vegan main dish that’s pretty enough for your holiday table. This vegan beet wellington is perfectly savory, deliciously flaky, and baked to golden brown perfection.

Hint: Don’t forget to line your baking sheets with parchment paper so your beet wellington doesn’t stick to the pan. Plus it makes clean up a breeze!

lifting up a slice of vegan beet wellington with a fork

Variations

Swap the Kidney Beans. This recipe also works well with white cannellini beans. The texture is a bit creamier and the filling color will be a bit lighter too.

Add some spice. For a bit of 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 vegan wellingtons! For another spin on the vegetarian wellington, check out our vegan mushroom wellington and vegan vegetable wellington.

Storing Leftovers

You can store any leftover beet wellington in the fridge for 2-3 days in an airtight container. Reheat in the oven at 350 degrees Fahrenheit until warmed through.

slices of vegan beet wellington stacked on a cutting board

FAQ

Is puff pastry vegan?

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!

Can you make the Beet Wellington ahead of time?

Yes, you can prepare the beet wellington up to 48 hours in advance. Just prepare the filling and assemble the wellington, 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 a cold pastry.

More Vegan Recipes

If you love this vegan beet wellington, be sure to check out these other delicious ideas:

And if you’re here planning your holiday menu, be sure to check out our complete Vegan Thanksgiving and Vegan Christmas cookbooks!

Recipe

vegan beet wellington on a plate

Vegan Beet Wellington

This vegan beet wellington is the ultimate meatless main dish for holidays and special occasions. A savory beet filling is wrapped up in a perfectly flaky homemade vegan puff pastry. Yum!

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Course: Main Course

Cuisine: British

Keyword: beet wellington, how to make a vegan wellington, vegetarian wellington

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 671kcal

4 servings

Special Equipment

  • Baking Sheet

  • Parchment paper

Instructions

  • Preheat oven to 425 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.

  • Place the mushrooms, walnuts, shallot, and garlic into a food processor and pulse to finely chop.

  • In a large skillet over medium heat, heat olive oil and add the mushroom mixture, soy sauce, thyme, and paprika and cook, stirring frequently, until the mushrooms have softened and most of the liquid has evaporated; set aside to cool slightly.

  • While the mushrooms cook, add the beets and kidney beans to the food processor and pulse until only small pieces of beet remain, the kidney beans should be mostly ground up; then add to a large mixing bowl along with the mushroom mixture.

  • Stir together the mushrooms and beet mixture until fully combined.

  • Unroll the puff pastry sheet, then form the beet mixture into a loaf going down the center of the pastry.

  • Stretch the pastry around the beet mixture, pinching to seal well.

  • Place the wellington seam side down on the prepared baking sheet, then cut venting holes in the top and bake in preheated oven for 30-35 minutes, or until the pastry is just lightly golden.

  • Allow to cool 10 minutes before slicing and serving

Notes

This recipe makes one beet wellington, which serves about 4 people. 

Nutrition (Estimated)

Calories: 671kcalCarbohydrates: 52gProtein: 17gFat: 47gSaturated Fat: 8gPolyunsaturated Fat: 18gMonounsaturated Fat: 18gSodium: 681mgPotassium: 676mgFiber: 10gSugar: 5gVitamin A: 263IUVitamin C: 4mgCalcium: 81mgIron: 5mg



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