Vegan Beef Wellington with Beets

Vegan Beef Wellington with Beets

Impossible? Try it and see that it tastes better than the original, and it’s simpler and quicker to prepare. Fantastic recipe for a plant-based version of Beef Wellington!


  • Brown mushrooms – 400 g
  • Breadcrumbs – 3 tablespoons
  • Onion – 2 pieces
  • Puff pastry – 2 pieces
  • Garlic clove – 3 pieces
  • Dijon mustard – 1 teaspoon
  • Plant-based milk – 2 tablespoons
  • Olive oil – 20 ml
  • Walnuts – 60 g
  • Black pepper – 0.25 teaspoon
  • Soy sauce – 1 tablespoon
  • Salt – 0.5 teaspoon
  • Dried thyme – 1 teaspoon
  • Baby spinach – 100 g
  • Cooked beets – 3 pieces


Step 1: Saute Mushrooms, Onion, and Garlic Thoroughly wash mushrooms and slice them, dice the onion. Pour a tablespoon of olive oil into a hot pan and sauté the mushrooms for about 5 minutes. Add the onion and pressed garlic cloves. Sauté for another 4 minutes. Finally, add soy sauce and thyme and sauté for an additional 2 minutes.

Step 2: Blend the Pan Contents Transfer the contents of the pan into a blender. Add mustard, salt, pepper, walnuts, and breadcrumbs. Blend everything into a smooth mixture and set aside to cool.

Step 3: Saute Spinach Heat a tablespoon of olive oil in a pan. Add spinach and sauté until wilted. Transfer to a sieve and drain excess water.

Step 4: Spread Mushrooms on Pastry Line a baking sheet with parchment paper. Unroll the first sheet of puff pastry on it. Spread 2/3 of the mushroom mixture onto the center of the pastry sheet, leaving the edges free.

Step 5: Layer Remaining Ingredients On top of the mushrooms, layer spinach, followed by cooked beets seasoned with salt and pepper. Cover with another layer of mushroom mixture.

Step 6: Prepare Pastry for Baking Cover the vegetables with the second sheet of puff pastry. Press with fingers to seal both sheets together. Trim off any excess pastry (you can use it for decoration). Seal the edges with a fork. Make three slits on the top sheet with a knife to allow steam to escape during baking.

Step 7: Bake the Pastry Brush the entire surface of the pastry with plant-based milk using a silicone brush. Bake in a preheated oven at 200°C for about 35-45 minutes until the pastry is golden brown. You can check if it’s done by inserting a wooden skewer. After baking, let it cool slightly before serving.

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