This Vegan Beet Wellington is a showstopping dish perfect for special occasions or holiday dinners. It’s a delicious and elegant plant-based alternative to traditional beef wellington, featuring a savory beet and mushroom filling wrapped in flaky puff pastry. This recipe is not only visually stunning but also packed with nutrients and flavors that will impress both vegans and non-vegans alike.
Ingredients:
- Vegan puff pastry
- Mushrooms (white button or baby bella)
- Walnuts
- Beets (frozen, thawed and drained)
- Canned kidney beans
- Shallot and garlic
- Soy sauce (or coconut aminos/tamari)
- Dried thyme
- Paprika
- Olive oil, salt, and pepper
Method:
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a food processor, pulse mushrooms, walnuts, shallot, and garlic until finely chopped.
- Sauté the mushroom mixture with olive oil, soy sauce, thyme, and paprika until softened.
- Process beets and kidney beans in the food processor until finely chopped.
- Mix the beet mixture with the cooked mushroom mixture in a large bowl.
- Unroll the puff pastry and place the beet mixture in the center, forming a loaf.
- Wrap the pastry around the filling, sealing the edges.
- Place the wellington seam-side down on the baking sheet and score the top.
- Bake for 30 minutes or until golden brown and crispy.
Don’t hesitate to try this impressive Vegan Beet Wellington! It’s easier to make than it looks and will surely be the star of your dinner table. The combination of earthy beets, savory mushrooms, and crispy pastry creates a delightful texture and flavor that everyone will love. Give it a go and watch as your guests are wowed by this plant-based masterpiece!