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!
1tbspItalian herb mixof rosemary, oregano, thyme, basil
salt and pepperto taste
Mushroom duxelles (optional)
1red onionfinely diced
2cloves of garlicfinely chopped
2sprigs of thyme
salt and pepperto taste
1sheet(275g)vegan puff pastry
breadcrumbs, oats or ground flaxseedsoptional if needed (*see notes)
*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.
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.
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.