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.

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

Description

This Vegan Beef Wellington Recipe is rich, satisfying, and just as show-stopping as the original. With a golden flaky crust and hearty, savory filling, it’s the perfect holiday main to impress guests—meat-eaters included.

Ingredients

Scale

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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Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Add onion, carrot, celery, mushrooms, and salt. Cook for 10–15 minutes until softened and mushrooms release their liquid.
Stir in garlic, rosemary, thyme, and soy sauce. Cook for 1 more minute, then transfer mixture to a bowl and let cool slightly.
Add flour, peas, vegan beef, and walnuts to the bowl. Mix well with hands until fully combined.
Roll puff pastry into a 10×13 inch rectangle on a floured surface.
Shape filling into a log in the center of the pastry. Fold over the long sides, seal with water, then fold and seal the short ends. Flip so seam is underneath. Place on prepared baking sheet.
Brush with melted vegan butter and score three X’s on top for steam to escape.
Bake for 45–50 minutes, or until pastry is golden and filling is cooked through (internal temp 165°F).
Let rest for 10 minutes before slicing and serving.

Notes

Swap vegan beef with 2 cups of mashed green or brown lentils if desired. Use a mix of mushrooms for deeper flavor. Tent with foil if pastry browns too quickly. Let cool slightly before slicing for best texture.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baked
Cuisine: Vegan

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 3g
Sodium: 540mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 18g
Cholesterol: 0mg