Vegan Beef Wellington Recipe

Name: Vegan Beef Wellington Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 1 sheet frozen puff pastry, thawed; 2 tbsp olive oil; 1 medium yellow onion, diced; 1 carrot, diced; 1 celery stalk, diced; 1 lb button mushrooms, finely chopped; 4 cloves garlic, minced; 1 ½ tsp kosher salt; 1 tsp dried rosemary; 1 tsp dried thyme; 2 tbsp low-sodium soy sauce; 2 tsp all-purpose flour; ½ cup frozen petite peas; 1 lb ground vegan beef (or 2 cups cooked green/brown lentils); ½ cup walnuts, finely chopped; 1 tbsp vegan butter, melted

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If you want to serve up something special that’s totally plant-based, a little dramatic, and guaranteed to win over everyone at the table (yes, even the meat-lovers)—this Vegan Beef Wellington Recipe is about to become your new go-to. You get that classic golden pastry, a rich and savory filling, and all the holiday magic—minus the meat and the sky-high price tag.

Two close-up slices of vegan beef Wellington with golden, flaky pastry and savory vegetable filling, shown with mashed potatoes and peas. Perfect plant-based main for Christmas, Thanksgiving, or any holiday dinner.

This recipe is a cozy twist on a restaurant showstopper. You’re basically taking all the best parts of the original—hearty “beefy” flavor, meaty mushrooms, aromatic veggies, and flaky pastry—and making it plant-based and accessible. No fancy chef skills needed, just a little patience and the willingness to get your hands in the mix.

Why This Vegan Wellington Works

Hearty and meaty: Plant-based ground beef, walnuts, and mushrooms team up for a texture and flavor that’s surprisingly close to the real deal.
Budget-friendly: No splurging on filet mignon here—these ingredients are easy to find and easy on your wallet.
Totally holiday-worthy: That golden pastry and herby aroma will make your kitchen feel extra festive.
Make-ahead friendly: The filling can be prepped in advance, so you don’t have to do everything last-minute.
Fun and customizable: Mix up the veggies, swap in lentils for the vegan beef, or try a fancy pastry lattice on top if you’re feeling extra.

Ingredients You’ll Need

Let’s break down what makes this vegan Wellington shine:

Puff pastry (1 sheet, frozen and thawed): Make sure it’s vegan—most brands are, but check the label!
Olive oil: For cooking those veggies and getting things started.
Yellow onion, carrot, celery: The classic “aromatics” trio for flavor and texture.
Button mushrooms: Finely chopped for that earthy, umami bite. (Swap in a fancier mix if you want more depth.)
Garlic: Always.
Kosher salt, dried rosemary, dried thyme: For all the herby goodness.
Low-sodium soy sauce: Adds a meaty, umami punch (don’t skip it!).
All-purpose flour: Helps bind the filling.
Frozen petite peas: Sweetness, color, and a little pop.
Ground vegan beef (like Beyond, Impossible, or a store-brand crumble): The “meaty” part! Lentils work too (see tips below).
Walnuts: Chopped for texture and richness.
Vegan butter: For that classic golden, shiny pastry finish.

For precise amounts, check the recipe card at the end of the post.

All the ingredients for vegan beef Wellington laid out in bowls, including carrots, celery, peas, walnuts, mushrooms, puff pastry, and seasonings. Perfect for vegan Christmas or Thanksgiving dinner.

How to Make Vegan Wellington

Step 1: Cook the Veggies

Heat olive oil in a skillet over medium. Add the onion, carrot, celery, mushrooms, and salt. Sauté until everything’s soft and the mushrooms have given up their liquid (about 10–15 minutes). Add garlic, rosemary, thyme, and soy sauce; cook until fragrant (1 minute). Transfer to a mixing bowl and let cool a bit.

Vegan Wellington filling cooked and ready in the skillet, packed with carrots, onions, mushrooms, and herbs. Great for Christmas and Thanksgiving vegan meals.

A pan filled with sautéed carrots, onions, mushrooms, and fresh rosemary for a hearty vegan Wellington filling. Step-by-step for holiday plant-based mains.

Step 2: Make the Filling

To the bowl with your cooled veggies, add flour, peas, vegan beef, and chopped walnuts. Mix well—use your hands to squish everything together until it’s evenly combined.

All the ingredients for vegan Wellington filling—ground vegan meat, peas, carrots, walnuts, and mushrooms—in a glass bowl. Great for plant-based Christmas and Thanksgiving recipes.

Mixing bowl with vegan Wellington filling featuring plant-based beef, mushrooms, peas, carrots, and walnuts. Ideal for preparing ahead for vegan holiday meals.

Step 3: Roll Out the Pastry

On a lightly floured surface, roll your puff pastry into a rectangle (about 10 x 13 inches).

Step 4: Assemble & Shape

Pile your filling into the center of the pastry. Use your hands to form it into a tight log shape. Fold the long sides of the pastry over the top so they overlap. Wet your finger and run it along the seam to seal. Do the same with the short ends, then flip the Wellington over so the seam is on the bottom. Place it on a parchment-lined baking sheet.

Vegan beef Wellington filling made of plant-based ground, carrots, peas, and herbs, placed on a sheet of puff pastry, ready to wrap. Step-by-step vegan holiday recipe.

Unbaked vegan beef Wellington wrapped in puff pastry, resting on parchment paper, ready to bake. Perfect step in plant-based holiday recipes and vegan Christmas dinners.

Step 5: Score & Butter

Brush the top with melted vegan butter. Use a sharp paring knife to score three X’s (or get creative with a lattice, if you want!)—this helps vent steam and looks great.

A plant-based Wellington wrapped in flaky pastry, scored and brushed with vegan butter, sitting on a baking tray before baking. Perfect for Christmas or Thanksgiving main dish.

Step 6: Bake

Bake at 400°F for 45–50 minutes, or until the top is golden brown and the pastry is flaky. The filling should reach at least 165°F in the center. Let it rest for at least 10 minutes before slicing (this keeps everything juicy and helps it hold together).

A whole baked vegan Wellington loaf with flaky, golden pastry and fresh herbs on top. The perfect vegan centerpiece for holiday celebrations and special dinners.

Ingredient Swaps & Tips

No vegan beef? Use cooked, mashed green or brown lentils instead. (About 1 lb or two cups cooked.)
Mix up your mushrooms: Use a blend of cremini, portobello, or shiitake for extra flavor.
Nut allergy? Try sunflower seeds, or skip the nuts and add extra peas or beans.
Add more veggies: Spinach, kale, or sautéed leeks work great in the filling.

Sliced vegan beef Wellington on marble, showing golden puff pastry and hearty filling with walnuts and mushrooms. Festive vegan centerpiece for holiday celebrations.

How to Serve Vegan Wellington

Slice thick pieces and serve with mashed potatoes, peas, roasted veggies, or your favorite holiday sides. A mushroom gravy or vegan peppercorn sauce on the side makes it extra lush. Fresh herbs or a sprinkle of flaky salt on top? Chef’s kiss.

Close up of a crispy vegan Wellington filled with plant-based ground, carrots, peas, and mushrooms, paired with classic mashed potatoes and peas. Great centerpiece for vegan holiday feasts.

Tips for Success

Tent with foil: If the pastry’s browning too quickly but the filling isn’t done, cover loosely with foil and keep baking.
Let it rest: Like any roast, give your Wellington at least 10 minutes to cool so it slices cleanly and stays juicy.
Make ahead: Prepare the filling in advance, but wait to wrap in pastry until right before baking so your crust stays crisp.
Lentil version: Sub 1 lb vegan beef for 2 cups cooked, drained green or brown lentils. Mash them a bit for best texture.

Sliced vegan Wellington revealing a rich, vegetable-packed filling wrapped in layers of golden, flaky pastry. Served for a cozy winter dinner or festive holiday meal.

Storing & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat, covered with foil, in a 400°F oven for 5–10 minutes.
Freezer: Freeze whole or in slices, tightly wrapped, for up to 3 months. Reheat straight from frozen in a hot oven, adding a few extra minutes.

FAQ

Can I prep and freeze Vegan Wellington before baking?

Yes! Assemble the filling, freeze, then thaw overnight and wrap in fresh pastry before baking for best results.

Can I use lentils instead of vegan beef?

Absolutely—use about 2 cups of cooked, drained lentils. Mash lightly and proceed with the recipe.

Do I need to cook the vegan ground beef before adding?

Nope! Mix it in raw with the veggies—the oven does the cooking, and it helps the filling stick together.

My pastry gets too dark before the filling is hot—what can I do?

Just tent the Wellington with foil while it finishes baking. That way the pastry won’t burn but the inside will cook through.