Description
A show-stopping vegetarian beef wellington recipe made with flaky puff pastry wrapped around a hearty filling of butternut squash, mushrooms, pecans, and herbed rice. Perfect for holidays and special occasions.
Ingredients
Scale
- 1/2 cup uncooked brown rice
- 1 cup vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp rubbed sage
- 2 tbsp olive oil, divided
- 3 cups diced butternut squash
- 8 oz cremini mushrooms, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/4 cup whiskey or apple juice
- 1 cup chopped pecans
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 1 sheet puff pastry, thawed
- 1 tbsp vegan butter, melted
Instructions
- Simmer brown rice in vegetable broth with thyme, rosemary, and sage until tender, then fluff and set aside.
- Toss butternut squash and mushrooms with olive oil and roast at 400°F until tender.
- Sauté onion in olive oil until soft, then add garlic and cook briefly.
- Pour in whiskey or apple juice and simmer until mostly reduced.
- Add roasted vegetables, cooked rice, and pecans to the skillet and mix well.
- Season with salt and pepper and stir in flour to bind the filling.
- Roll out puff pastry on parchment paper and place filling in a log shape down the center.
- Fold or braid the pastry over the filling and seal the edges.
- Brush pastry with melted vegan butter.
- Bake at 400°F for 30 to 35 minutes until golden brown.
- Cool slightly, slice, and serve.
Notes
Chill the assembled wellington before baking for cleaner slices. Serve with vegan gravy or cranberry sauce for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg