Vegan Beef Wellington Recipe

Name: Vegan Beef Wellington Recipe
Total time: 50 min
Ingredients: dried brown lentils; mushroom broth (or vegetable broth); White Chia Seeds; onion, white; carrot; celery; garlic; rapeseed oil; spinach; tomato paste; soy sauce; Worcestershire sauce; maple syrup; white beans, cooked or canned; walnuts; Protein Flakes; oats; Dijon mustard; oat drink; dried thyme; smoked paprika; dried rosemary; ground nutmeg; salt; pepper; vegan puff pastry (240g)

a festive main that everyone will love

50 min

By Anne-Sophie Hoffman
December 15, 2021

Why trust us?

mustardIt’s probably the best Christmas roast in the world. High standard, no? This vegan beef Wellington is packed with protein and oozing with flavor. Take one bite and we’re sure you’ll agree. How do we make the magic happen? By mixing up beans, nuts, lentils, and our Protein Flakes and wrapping them in a flaky puff-pastry crust. Now it’s time for Christmas.

Ingredients

8 Persons

For the filling:

100 g

dried brown lentils
300 ml

mushroom broth (or vegetable broth)
2 tbsp

White Chia Seeds
1

onion, white
1

carrot
1 stalk

celery
6 cloves

garlic
2 tbsp

rapeseed oil
50 g

spinach
2 tbsp

tomato paste
1.5 tbsp

soy sauce
1.5 tbsp

Worcestershire sauce
1 tbsp

maple syrup
260 g

white beans, cooked or canned
75 g

walnuts
90 g

Protein Flakes
15 g

oats
60 g

Dijon mustard
2 tbsp

oat drink

For the spice mix:

1 tsp

dried thyme
1 tsp

smoked paprika
0.5 tsp

dried rosemary
0.25 tsp

ground nutmeg
0.5 tsp

salt
0.5 tsp

pepper

You’ll also need:

1

vegan puff pastry (240g)
2 tbsp

margarine, melted

Preparation

1

Cook the lentils in 240ml of the mushroom broth until they are soft. For exact times, check your package of lentils.
2

In a small bowl, mix the Chia Seeds with the remaining mushroom broth. Set aside for 10 minutes.
3

Chop the onion, carrot, and celery. Dice the garlic.
4

Preheat the oven to 200° C.
5

Heat the oil over medium-high heat. Saute the celery and carrots for 3-5 minutes.
6

Add the chopped onion. Saute for another 3-4 minutes, stirring regularly.
7

Now add the garlic. Stir for 30-45 seconds until aromatic. Then add the spinach and the spice mixture. Cook for another minute.
8

Add the tomato paste, soy sauce, Worcestershire sauce, and maple syrup. Stir constantly until you have a smooth sauce.
9

Remove the pan from the heat.
10

Use a blender or hand blender to puree the white beans until they are smooth.
11

Finely chop the walnuts.
12

Put the pureed beans and the vegetable mix into a large mixing bowl. Add the chia seeds, the cooked lentils, the chopped walnuts, the oats, and the Protein Flakes. Stir it up until it’s mixed thoroughly. Shape the filling into a long roll or loaf.
13

Dust your working surface with flour. Roll the puff pastry out into a 30x35cm rectangle.
14

Lay a piece of parchment paper onto a baking tray. Place the puff pastry onto the parchment paper. Now put the filling into the middle of the puff pastry. Brush the length of the filling with mustard.
15

And now, seal up the vegan beef Wellington. Cut 3-cm-wide strips into each side of the filling. Brush each strip with the oat drink. Then take one strip from the left side and one from the right side of the roast and cross them over each other. Repeat with every pair of strips. Cut off any excess puff pastry, and use it to seal up the ends of the filling.
16

Brush the whole vegan beef Wellington with margarine. Bake at 200°C for 30-35 minutes, or until the puff pastry starts to turn a lovely golden-brown color.
17

If you want, brush a bit more margarine on top just before serving. This will give your Wellington a lovely sheen.
18

Let the vegan beef Wellington sit for about 5 minutes to settle before serving.
1

Enjoy!