Plant Based Beet Wellington


Plant Based Beet Wellington


Mushroom Duxelles

  • Heat  a large skillet with olive oil. Cook the minced onion and garlic for  about 3 minutes until translucent. Add the finely chopped mushrooms and  cook for about 5 minutes on high heat, until no liquid is left.

  • Add  the lemon juice, fresh herbs, and spices and stir well. Transfer into a  bowl and let it cool entirely. *Can be made one day ahead and stored in  the fridge.

Marinate Beetroot

  • Place the cooked beetroots, mustard, salt and pepper in a bowl. Massage using your hands until the beets are well covered.

Assemble Beet Wellington

  • Preheat the oven to 390°F/200°C.

  • Two Small Beet Wellingtons (see notes): Cut the puff pastry in half. Lay it with the shorter side ahead of you on a parchment paper (easier to transfer later).

  • Place  ¼ of the mushroom duxelles into the middle of the puff pastry. Lay half  of the beetroots on top (you might need to cut one beetroot in half to  divide them equally between the two small wellingtons). Place ¼ of the  mushroom duxelles on top and around the beets, it's the easiest to do  this using your hands and slightly press the mushrooms to stick on the  beets.

  • Cut  the remaining puff pastry in long strips and lay them on top of the  beetroots (it's a little bit like braiding) and transfer onto a baking  sheet. Check out the step-by-step images in the blog post above.  So much easier to make when you see it.

  • Repeat with the second half of the puff pastry.

  • One Big Beet Wellington: Lay the whole puff pastry sheet with the shorter side ahead of you on a  parchment paper. Proceed the same way as above explained.

  • Brush the puff pastry with plant-based milk and bake for 25 minutes in the preheated oven until golden brown.

  • Cut in thick slices using a serrated knife and serve with vegan brown gravy and mashed potatoes.



Mushroom Duxelles

(a preparation of mushrooms sautéed with onions, shallots, garlic, and parsley and used to make stuffing or sauce)

  • 2 tbsp olive oil

  • 2 onions minced

  • 4 cloves garlic minced

  • 1.1 pound (500g) cremini mushrooms chopped

  • 1 tbsp lemon juice

  • 2 tbsp fresh herbs (e.g. thyme, rosemary, parsley) minced

  • 2 tsp vegan Worcestershire sauce or soy sauce

  • 1 tsp salt

  • ½ tsp ground paprika I prefer smoked ground paprika

  • ½ tsp pepper

Marinated Beetroot

  • 1.1 pound (500g) cooked beetroot ~ 5 small beets, size should be equal

  • 2 tbsp mustard I prefer Dijon mustard

  • salt & pepper to taste

Beet Wellington

  • 1 sheet puff pastry make sure it’s vegan (without butter)

  • 1 tbsp plant-based milk I use oat or soy milk