Flaky Vegan Beef Wellington

If you ask me, vegan beef Wellington is proof that plant-based cooking can be just as special as the classic version.

This meat-free take on the traditional British dish wraps seasoned mushroom and lentil filling in flaky, golden pastry. The combination of earthy vegetables and herbs creates layers of flavor that even non-vegans enjoy.

It’s wrapped carefully in dairy-free puff pastry that browns beautifully in the oven, creating that same wow factor you’d expect from the original recipe. The mushroom mixture gives it a rich, satisfying texture that makes you forget it’s completely plant-based.

It’s a perfect choice for holiday dinners or when you want to make something a bit fancy for weekend company.

What Kind of Plant-Based Ground Should I Use?

When it comes to making a vegan beef wellington, you’ve got two main options for the “meat” – seitan or store-bought plant-based ground. If you’re using store-bought ground, brands like Beyond Meat or Impossible Foods work really well here since they have a texture that’s similar to traditional beef and can hold their shape when formed. Seitan is also a great choice if you prefer to make your own or want something with a firmer, meatier bite. Just make sure whichever option you choose isn’t too wet – you might need to pat it dry with paper towels before assembling your wellington to prevent a soggy bottom. For the best results, let your plant-based ground come to room temperature before working with it, just like you would with regular meat.

Options for Substitutions

This vegan wellington is pretty adaptable and here’s what you can swap if needed:

• Ground seitan: You can use any plant-based ground meat substitute like Beyond Meat, Impossible meat, or even finely chopped mushrooms mixed with walnuts and lentils. Just make sure to squeeze out any excess moisture before using.
• Mushrooms: Any mushroom variety works here – button, cremini, or portobello. You could even mix different types for more flavor. If you’re not a mushroom fan, try finely diced eggplant instead.
• Red wine: Not using wine? Replace it with vegetable broth mixed with 1 tablespoon of balsamic vinegar to get that rich flavor.
• Plant-based milk: Any unsweetened non-dairy milk works fine here – oat, almond, soy, or cashew milk will all do the job for the wash.
• Rolled oats: You can swap these with breadcrumbs (make sure they’re vegan) or ground flax seeds to help bind the mixture.
• Puff pastry: The puff pastry is essential for a wellington, but just double-check that your brand is vegan – most frozen ones are, but it’s worth confirming.
• Agave/maple syrup: These are interchangeable with each other, or you could use brown sugar dissolved in a tiny bit of water.

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan beef Wellington is managing moisture – too much liquid from the mushrooms can make your pastry soggy, so be sure to cook the mushroom mixture until all the liquid has evaporated and it’s nicely browned. Another common mistake is not chilling your seitan mixture before wrapping it in pastry; giving it at least 30 minutes in the fridge helps it hold its shape and prevents the pastry from getting too warm while you’re assembling. The temperature of your puff pastry is crucial – if it becomes too warm while you’re working with it, the layers won’t puff up properly, so keep it cold until you’re ready to use it and work quickly when assembling. For the crispiest results, brush the pastry with plant-based milk mixed with agave nectar, and don’t forget to cut a few small vents in the top to allow steam to escape during baking – this prevents the pastry from becoming soggy on the inside.

What to Serve With Vegan Beef Wellington?

Since vegan beef wellington is such a showstopper main dish, you’ll want some simple but tasty sides to round out your meal. Roasted vegetables like Brussels sprouts, carrots, or green beans make perfect companions – they’re easy to prep and won’t steal the spotlight from your wellington. A scoop of creamy mashed potatoes is always welcome, especially with some mushroom gravy on top (bonus points since it’ll complement the mushrooms in the wellington!). For a fresh element, try a light mixed green salad with a simple vinaigrette, which helps balance out the richness of the pastry-wrapped main dish.

Storage Instructions

Keep Fresh: You can keep your leftover vegan wellington in an airtight container in the fridge for up to 3 days. The puff pastry might lose some of its crispiness, but the filling will stay nice and flavorful. I like to wrap it in foil to help maintain its shape.

Make Ahead: Want to prep this ahead for a special dinner? You can make the filling up to 2 days in advance and keep it in the fridge. When you’re ready, just wrap it in the puff pastry and bake. This makes the day-of preparation so much easier!

Warm Up: To enjoy leftover wellington, heat it in the oven at 350°F for about 15-20 minutes until warmed through. Using the oven instead of the microwave helps keep the pastry from getting soggy. If you’re in a hurry, you can microwave it, but the texture won’t be quite the same.

Preparation Time	20-30 minutes
Cooking Time	40-60 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 45-55 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• ½ cup water
• 1 teaspoon vegetable or no-beef bouillon
• 1 pound ground seitan or plant-based ground
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon minced fresh thyme (or ½ teaspoon dried)
• ¼ cup rolled oats
• 2 tablespoons olive oil
• 4 minced garlic cloves
• 1 minced cooking onion
• 2 cups mushrooms, finely chopped
• ¼ to ½ cup red wine
• 1 tablespoon minced fresh parsley
• Sea salt
• Ground black pepper
• ¼ cup unsweetened soy, almond, or oat milk
• 2 teaspoons agave nectar or maple syrup
• 1 sheet thawed vegan puff pastry

Step 1: Prepare the Bouillon Base

In a medium saucepan, heat ½ cup of water over medium-high heat.

Add 1 teaspoon of no-beef or vegetable bouillon and stir until it dissolves completely.

This will serve as the flavorful base for your mixture.

Step 2: Cook the Seitan or Veggie Ground Beef

Add 1 pound of ground seitan or veggie ground beef to the saucepan.

Then, stir in 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and 1 teaspoon of thyme.

Bring the mixture to a boil, cover the saucepan, and reduce the heat to a simmer.

Stir frequently until the water is reduced, ensuring all ingredients are well combined.

Step 3: Incorporate the Oats and Season

Remove the saucepan from heat and stir in ¼ cup of rolled oats.

Continue stirring while the mixture cooks with residual heat for another 3 minutes.

Season the mixture with salt and pepper to taste, then set aside to cool completely before proceeding to the next step.

Step 4: Sauté the Vegetables

In a large pan, heat 2 tablespoons of olive oil over medium-high heat.

Add 4 minced cloves of garlic, 1 minced cooking onion, and 2 cups of finely chopped mushrooms.

Sauté until the onions become soft and translucent and the mushrooms are browned, approximately 5-10 minutes.

If the garlic begins to brown too quickly, deglaze the pan with a splash of red wine to prevent burning and enhance flavor.

Step 5: Add Red Wine and Finish Cooking

Pour ¼ to ½ cup of red wine into the pan with the sautéed vegetables.

Cook until the liquid has reduced to your desired consistency.

This will enrich the flavor of your vegetable mixture.

Once reduced, remove the pan from heat.

Now, you’re ready to proceed with incorporating this mixture into your finalized dish or using it as a savory component in your favorite recipes.