Vegan Beet Wellington I Christmas Roast

This vegan beet meatloaf wrapped in flaky puff pastry is a plant-based version of the classic Beef Wellington with mushroom duxelles. Using a combination of kidney beans, and beets gives this scrumptious holiday side dish a meaty texture, savory flavor, and naturally beautiful red color but you can also make this vegan roast with other vegetables and lentils. It’s the perfect side dish for your vegan Christmas dinner!

Vegan Beet Wellington – The Perfect Holiday Side Dish

My Mushroom Wellington has always been my recipe of choice when making my Christmas menu. However, I wanted to create a vegan recipe that looks like traditional Beef Wellington.

The filling is a robustly-seasoned and herb-infused mixture of quinoa and veggies. However, you can make this vegan roast using other vegetables you like. This elegant, meatless loaf is undoubtedly going to be part of my favorite Vegan Christmas Dinner recipes.

What is Wellington?

The classic English Wellington is usually made of beef tenderloin fillet surrounded with pâté and Duxelles wrapped in puff pastry. It is baked until golden and flaky on the outside, while the meat becomes juicy and tender. It is a typical holiday or special occasion dish because of its decadence and elegance.

But even if you are vegan or vegetarian, you do not have to give up this dish. By using plant-based protein sources and natural ingredients, you can create a healthy meat alternative and even save some money! This budget-friendly vegan Wellington recipe shows you exactly how to make a delicious plant-based Christmas roast.

Ingredients Used to make Beet Wellington

Wellington Filling

• Quinoa: I soaked it in beet juice to give it a nice bright burgundy color. However, you can also use lentils, wild rice, or couscous instead.
• Nuts: I used walnuts and cashews to add crunch and a nutty flavor to the filling. You can also use other nuts like macadamia, pecans, or pine nuts or sub seeds like sunflower seeds for a nut-free version.
• Vegetables: I sautéed red onions, garlic, carrots, and celery as a savory base for the filling. Beets and kidney beans bulk the filling up further and give the vegan roast its stunning hue.
• Seasonings: a dash of medium-hot mustard adds a kick of spicy and tangy tones, while soy sauce provides a savory and umami taste.
• Italian herb mix: a blend of rosemary, oregano, thyme, and basil infuses some earthy, mildly sweet, and delicate minty flavors.
• Salt and pepper: to taste.

Further ingredients

• Puff pastry: check the ingredient list to make sure it is vegan.
• Oil: you can use any vegetable oil.
• Breadcrumbs, oats, ground flaxseeds: These will be used only if needed, so it’s best to keep them at hand. See notes below for more information.

Mushroom Duxelles

This is optional but will certainly elevate your Beet Wellington to amazing heights! It’s well worth the extra effort, especially if you are serving it at the merriest time of the year!

• Aromatics: Sautéed red onion and garlic for a savory-sweet flavor base.
• Mushrooms: You can use cremini, porcini, white or brown button mushrooms, or shiitake, chopped finely, including stems.
• Red wine: use whatever you have on hand. You can also use dry sherry or any cooking wine.
• Thyme: gives the Duxelles a distinct blend of a floral and minty taste.
• Salt and pepper: to taste.

How to make Vegan Beet Wellington

As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: Prep the beet filling

Start by soaking quinoa. Toast the nuts in a pan and grind coarsely. Next, cook the onions, garlic, carrots, and celery lightly browned. Add the grated beet and cook for another few minutes. Then deglaze with tamari and season with herbs, salt, and pepper.

Now roughly mash the beans, then add to the beet mixture along with the ground nuts, cooked quinoa, and mustard and mix to combine. Form the mixture into a loaf and wrap tightly in plastic wrap, then refrigerate.

Step 2: Prep the Mushroom Duxelles

Sauté onions and mushrooms for about 5 minutes. Then add garlic and sauté for another minute. Season with salt and pepper. Add thyme and wine and cook until the wine has reduced. Let cool slightly, then purée to a paste and refrigerate.

Step 3: Shape the Wellington and bake!

Roll out the puff pastry and place on a baking sheet lined with parchment paper. Now spread half of the mushroom duxelles on the center of the pastry. Then place the filling on top and spread the remaining mushroom duxelles over it.

Cut the sides of the puff pastry into strips and brush with a bit of plant milk mixed with a pinch of turmeric. Then carefully wrap the strips crosswise over the filling and lightly press the edges together to seal. Cut off the remaining puff pastry and use it to cut out stars or other designs for decorating your vegan roast.

Brush the entire Beet Wellington with the remaining turmeric milk and bake at 392 °F (200 °C) for about 25-30 minutes until golden brown, puffed and flaky!

Recipe Notes:

• Ensure that the filling is not too moist and is well chilled; otherwise, the puff pastry will get soggy.
• If the filling is too moist or unstable, you can add some breadcrumbs, ground oats, or ground flaxseed to help bind the moisture.
• I recommend making the filling and mushroom Duxelles a day before. Aside from freeing up your time on Christmas day to make your other kitchen masterpieces, this also ensures that it is set properly and is easier to assemble.

FAQs for Beet Wellington

1. Can I make it gluten-free? Absolutely! You just have to make sure to use tamari instead of soy sauce and buy gluten-free puff pastry and breadcrumb brands.
2. Can I make it nut-free? Totally! You can swap the nuts with sunflower, hemp, or pumpkin seeds instead.
3. What other vegetables can I use? Potatoes, zucchini, peas, edamame, radish, greens like spinach, and anything that takes your fancy.

How to store Wellington

The vegan beef wellington tastes best when freshly baked and served immediately. However, if you have leftovers, you can reheat them the next day in a preheated oven for about 10 minutes. Simply wrap leftover slices tightly in clingfilm first, then wrap it in foil or place in an airtight container and refrigerate for up to 4 days.

For longer storage, transfer in freezer-friendly bags and keep frozen for 3 months. When ready to serve, thaw in the fridge overnight, then reheat using your oven or microwave.

This Beet Wellington recipe is:

• Meatless, Egg-less
• Vegan & Vegetarian
• Healthy
• Nutrient-rich
• Flavorful
• Crisp and flaky on the outside
• Soft and moist on the inside
• Easy to make ahead
• Perfect for Thanksgiving, Christmas or any holiday dinner!

What to serve it with?

I like serving the Beet Wellington with Vegan Gravy, Potato Dumplings and Roasted Brussels Sprouts. However, it goes well with almost any hearty comfort food sides! Here are some other favorite vegan recipe suggestions:

• German Bread Dumplings
• Croquettes
• Potato Bake
• Polenta
• German Spaetzle 
• Gnocchi
• Mashed Potatoes
• Hash Browns
• Braised Red Cabbage
• Creamy Mushroom Sauce

If you try this Vegan Beef Wellington recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious Christmas menu on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy cooking! 🙂

Vegan Beet Wellington

Author: Bianca Zapatka

This vegan meatloaf wrapped in puff pastry recipe is the plant-based version of the classic Beef Wellington with mushroom duxelles. The kidney beans and beet provide a naturally beautiful red color, but you can also make this vegan roast with other vegetables and lentils. It's the perfect side dish for your vegan Christmas menu!

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Prep Time 50 minutes mins

Cook Time 30 minutes mins

Course Lunch & Dinner, Main Course, Side Dish

Cuisine English

Servings 12 Servings

Ingredients

Wellington Filling

• ½ cup (100 g) quinoa cooked in 100 ml beet juice or water
• ⅔ cup (70 g) walnuts or other nuts or seeds
• ⅔ cup (85 g) cashews or other nuts or seeds
• 1 (80 g) red onion finely diced
• 2 cloves of garlic finely chopped
• 1 (100 g) large carrot finely diced
• 1 (65 g) stick of celery finely diced
• 7 oz (200 g) beet peeled & grated
• 1 cup (240 g) kidney beans rinsed & drained from one 14 oz can
• 2 tbsp mustard medium hot
• 1.5 tbsp Tamari or soy sauce
• 1 tbsp Italian herb mix of rosemary, oregano, thyme, basil
• salt and pepper to taste

Mushroom duxelles (optional)

• 1 red onion finely diced
• 2 cloves of garlic finely chopped
• 8.8 oz (250 g) mushrooms finely chopped
• 100 ml red wine
• 2 sprigs of thyme
• salt and pepper to taste

Further ingredients

• 1 sheet (275 g) vegan puff pastry
• 1-2 tbsp oil for frying
• breadcrumbs, oats or ground flaxseeds optional if needed (*see notes)

Instructions 

*Note: Check out the recipe video + step-by-step pictures above for easier understanding!

Filling (can be made ahead)

• Heat the beet juice or water in a saucepan. Add quinoa, cover and let soak for about 10 minutes.
• Toast the walnuts and cashews in a large pan, stirring often. Then remove and let cool slightly. Transfer to a food processor and chop coarsely. Set aside.
• Return the pan back to the stove and heat about 2 tsp of oil in it. Add the onions, garlic, carrots and celery and cook until the vegetables are lightly browned, about 3-5 minutes. Add the grated beet and cook for another 3-5 minutes or so. Deglaze with tamari and cook until is has evaporated. Then season with herbs, salt and pepper.
• Roughly mash the beans using a potato masher or fork. Then add to the beet mixture along with the ground nuts, mustard and cooked quinoa and mix to combine. Form the mixture into a loaf and wrap tightly in plastic wrap. Then place in the refrigerator.

Mushroom Duxelles

• Wipe out the pan and again heat about 2 tsp of oil in it. Add the onion and mushrooms and sauté, stirring occasionally, for about 5 minutes. Then add the garlic and sauté for another minute. Season with salt and pepper.
• Add the thyme and pour in the wine. Simmer, uncovered, for about 10 minutes until the wine has reduced. Let cool slightly, then purée to a paste using an immersion stick blender or regular blender. Refrigerate.

Shape the Wellington (see step-by-step pics above)

• Preheat the oven to 392 °F (200 °C).
• Roll out the puff pastry and place on a baking sheet lined with parchment paper. Spread about half of the mushroom duxelles on the center of the pastry. Then place the filling on top and spread the remaining mushroom duxelles over it.
• Cut the sides of the puff pastry into strips and brush with a little plant milk mixed with a pinch of turmeric. Then carefully wrap the strips crosswise over the filling (see step-by-step photos or video above) and lightly press the edges together to seal. Cut off the remaining puff pastry and use it to cut out stars or other designs and place them on top.
• Brush the entire Wellington with the remaining turmeric milk and bake for about 25-30 minutes until golden brown.
• Serve immediately with vegan gravy or creamy mushroom sauce, potato dumplings or mashed potatoes or bread dumplings and roasted brussels sprouts or braised red cabbage!
• Enjoy!

Notes

• The Wellington tastes best when freshly baked and served immediately. However, if you have leftovers, you can reheat them the next day in a preheated oven for about 10 minutes.
• It's a versatile recipe, so you can add any ingredients you like (suggestions are mentioned in the blog post above). Just make sure that the filling is not too moist and well chilled, otherwise the puff pastry will get soggy. If the filling is too moist or unstable, you can add some breadcrumbs or ground oats or ground flaxseed helpbind the moisture.
• More tips and information about the recipe are mentioned in the blog post above!

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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