Vegan Beef Wellington

Name: Vegan Beef Wellington
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Vegan
Ingredients: 2 cups cooked brown lentils; 8 medium carrots, trimmed and peeled; 1 Tbsp extra virgin olive oil; ½ yellow onion, finely chopped; 8 oz cremini mushrooms, chopped; 3 garlic cloves, minced; 3 celery stalks, finely chopped; 1 tsp salt; ½ tsp pepper; ½ cup panko breadcrumbs (gluten-free if needed); ½ cup flour (garbanzo bean or oat); ¼ cup walnuts, finely chopped; ¼ cup sunflower seeds, finely chopped; 1 Tbsp balsamic vinegar; 3 Tbsp tomato paste; 3 Tbsp vegan Worcestershire sauce (or tamari); 2 tsp dried oregano; 2 tsp dried thyme (or 1 tsp fresh); 1 package phyllo dough or vegan puff pastry; 8 oz vegan butter (or olive oil), melted

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This vegan beef Wellington brings golden pastry, a rich lentil-mushroom filling, and show-stopping style—no steak needed. Hearty, flavorful, and easy to prep ahead, it’s perfect for holidays or special dinners, and guaranteed to wow everyone at the table!

Two images showing vegan beef wellington stuffed with lentils, carrots, and walnuts. The slices are served with mashed potatoes, green beans, and rich brown gravy. Perfect plant-based main for Thanksgiving or Christmas.

Why You’ll Love This Vegan Beef Wellington Recipe

This crowd-pleasing plant-based Wellington features a savory lentil, mushroom, and walnut filling, plus a tender carrot center—all wrapped in crispy phyllo or vegan puff pastry. It’s hearty, flavorful, easy to prep ahead, and impressive for any occasion!

Ingredient Tips & Smart Swaps

Must-Haves

Brown Lentils: They’re hearty, full of protein, and hold together beautifully.
Mushrooms: Cremini or button work great, adding deep, umami flavor.
Carrots: Roasted for sweetness and a pop of color in every slice.
Onion, Garlic, Celery: The holy trinity for savory depth.
Walnuts & Sunflower Seeds: For a little crunch (swap all walnuts or all sunflower seeds if you have allergies).
Panko Breadcrumbs & Flour: For binding (use gluten-free if needed).
Phyllo Dough or Vegan Puff Pastry: Choose phyllo for lighter, flakier layers, or vegan puff for extra richness.
Vegan Butter or Olive Oil: For brushing the pastry, keeping it crisp and golden.
Herbs & Seasonings: Oregano, thyme, tomato paste, balsamic, and vegan Worcestershire for a punch of flavor.

Make It Your Own

Use parsnips or beets instead of carrots for a fun twist.
No mushrooms? Add extra lentils or sautéed spinach.
Swap the walnuts and sunflower seeds for pumpkin seeds or extra breadcrumbs for nut-free.
For a gluten-free option, use a homemade GF puff pastry or gluten-free phyllo.

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

Kitchen Gear You’ll Need

Food processor (for quick chopping)
Baking sheet with parchment or silicone mat
Pastry brush
Large skillet
Mixing bowls

Step-by-Step: How to Make Vegan Beef Wellington

Before You Start

Cook your lentils and let them cool.
Thaw your phyllo or vegan puff pastry (don’t let it dry out!).
Preheat oven to 400°F (200°C) for carrots; you’ll drop to 350°F (175°C) for baking the Wellington.

Let’s Cook!

1. Roast the Carrots

Trim and peel the carrots, arrange on a baking sheet, drizzle with oil, sprinkle with salt, and roast at 400°F for 25–30 minutes, until just tender. Set aside to cool.

2. Sauté the Veggies

In a large skillet, heat olive oil. Sauté onion until translucent, then add mushrooms, garlic, and celery. Cook until soft and the liquid has mostly evaporated. Splash in balsamic vinegar, simmer to reduce, then let cool.

3. Mix the Filling

In a food processor, pulse half the lentils until finely chopped (not mushy). In a large bowl, combine the chopped lentils, remaining whole lentils, cooked veggies, salt, pepper, breadcrumbs, flour, walnuts, sunflower seeds, tomato paste, vegan Worcestershire, oregano, and thyme. Mix until it comes together—add more breadcrumbs or flour if it seems too wet. Chill the mixture for 30 minutes.

A glass bowl filled with cooked lentils, chopped walnuts, onion, spices, and tomato paste for a flavorful vegan wellington filling.

4. Assemble the Wellington

Lower oven to 350°F. On parchment, layer a sheet of phyllo and brush with melted vegan butter. Repeat for about 12 layers (no butter on the last sheet).
Spread half the lentil mixture down the center. Arrange roasted carrots in a row on top, then cover with the rest of the lentil mix. Shape into a log.
Gently roll up the pastry around the filling, tucking in the ends like a burrito. Place seam-side down, brush with more butter, and score the top diagonally with a sharp knife.

Rows of roasted carrots and savory lentil-walnut filling spread over pastry dough, ready to roll for a delicious plant-based centerpiece.

Unbaked vegan beef wellington wrapped in pastry dough with neat diagonal slits, ready for the oven. Easy holiday prep for a plant-based main dish.

5. Bake to Golden Perfection

Transfer to the baking sheet and bake for 35–45 minutes, until the pastry is golden and crisp. Cool 5–10 minutes before slicing.

A freshly baked vegan wellington with a golden, flaky pastry crust, cooling on a marble counter. Perfect for Christmas, Thanksgiving, or a special dinner.

6. Slice & Serve

Cut into thick slices and serve warm—don’t forget the mushroom gravy or your favorite vegan sauce for drizzling!

A hearty slice of vegan wellington served alongside roasted carrots, green beans, and mashed potatoes for a complete plant-based holiday meal.

Pro Tips for a Perfect Vegan Wellington

Keep phyllo covered with a damp towel while working to prevent it from drying out.
Chill the filling so it’s easier to shape and roll.
Brush every layer of phyllo with vegan butter or oil for the best crisp.
Don’t overstuff! Too much filling makes rolling tricky.
Rest before slicing so the layers stay together.

Golden baked vegan wellington sliced open, revealing hearty lentil, walnut, and roasted carrot filling inside a flaky pastry crust. Festive vegan roast for Thanksgiving or Christmas.

What to Serve With Vegan Beef Wellington

Vegan Mushroom Gravy: Rich and savory—the classic pairing!
Garlic Mashed Potatoes: Creamy, dreamy, and perfect for catching sauce.
Roasted Brussels Sprouts or Green Beans: For a little crunch and color.
Fresh Cranberry Sauce: Adds a tangy, festive touch.

How to Store & Reheat

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm slices in the oven at 350°F until crisp and heated through—avoid microwaving if you want to keep that pastry crunchy.
Freezer: You can freeze the unbaked, assembled Wellington (well wrapped) for up to 1 month. Bake straight from frozen, adding extra time as needed.

Story Time: Why Vegan Beef Wellington Wins Every Holiday

This recipe started as a wedding menu experiment—and ended up a holiday must-have in our house. When you need a plant-based centerpiece that feels special, this one hits all the right notes: cozy, festive, flavorful, and filling. I love making it ahead, popping it in the oven while I sip something festive, and seeing everyone’s faces light up when I bring it to the table. It’s proof you can keep tradition and compassion on the menu.

Thick slices of vegan beef wellington topped with rich gravy, served with fluffy mashed potatoes and crisp green beans on a holiday table.

FAQ

Can I make vegan beef Wellington ahead of time?

Yes! Assemble, brush with butter/oil, wrap tightly, and refrigerate overnight. Bake just before serving.

What if I can’t find vegan puff pastry?

Use phyllo dough—it’s lighter, flakier, and works beautifully. Just brush well with vegan butter or olive oil.

Can I make it gluten-free?

Yes, use gluten-free breadcrumbs, flour, and pastry. Homemade gluten-free puff pastry or GF phyllo works great.

How do I keep the Wellington from getting soggy?

Cool the filling completely, and roast carrots until tender but not mushy. Don’t skimp on the butter/oil layers in your pastry!