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!

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

Description

A show-stopping vegan beef wellington with a savory lentil-mushroom filling, roasted carrots, and flaky phyllo or puff pastry. Perfect for holidays or any special dinner.

Ingredients

Scale

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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Instructions

Preheat oven to 400°F (200°C). Arrange carrots on a lined baking sheet, drizzle with oil, sprinkle with salt, and roast for 25–30 minutes. Let cool.
In a large skillet, heat oil and sauté onion until translucent. Add mushrooms, garlic, and celery. Cook until soft and liquid evaporates. Add balsamic vinegar and reduce. Let cool.
Pulse half the lentils in a food processor until chopped (not mushy). In a bowl, mix all lentils, sautéed veggies, salt, pepper, breadcrumbs, flour, walnuts, sunflower seeds, tomato paste, Worcestershire, oregano, and thyme. Add more breadcrumbs or flour if needed. Chill for 30 minutes.
Lower oven to 350°F (175°C). On parchment, layer phyllo sheets, brushing each with vegan butter (about 12 layers total). Spread half the filling down the center, place roasted carrots on top, then add remaining filling. Shape into a log, roll up pastry, tuck ends, brush with butter, and score the top.
Bake for 35–45 minutes, until pastry is golden and crisp. Cool for 5–10 minutes before slicing.
Slice thick and serve warm with vegan mushroom gravy or your favorite sauce.

Notes

Make ahead by assembling and refrigerating overnight. For a gluten-free version, use gluten-free pastry and breadcrumbs. Keep phyllo covered with a damp towel to prevent drying out.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 5g
Sodium: 500mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 14g
Cholesterol: 0mg