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Last updated: May 9, 2024

Indulgent vegan beef wellington recipe

5 from 1 vote
Total time: 1 hour 40 minutes
Cooked vegan beef wellington with vegan creamy mushroom sauce

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Wrap pretty much anything up in pastry and you’ve won my heart. I am a big pastry fiend, so I especially love it when we start getting into the cooler season and I have an excuse to eat it on the regular. Be it in pies, as a tart base, or in something like this magnificent vegan beef wellington recipe.

I first made one as a teenager (pre-vegan) from my Jamie Oliver cookbook. It was made with a beef fillet and wrapped up in a crepe, mushroom duxelles, and puff pastry. I remember making everything from scratch. It was a complete faff, but the end result was just so amazing.

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Servings: 6 slices

Equipment:

Ingredients:

Vegan beef

Vegan mushroom duxelles

Wellington

Vegan egg wash

  • 1 tbsp Aquafaba or use vegan milk & maple syrup

Instructions:

Prepare the vegan beef filling

  • Get a large mixing bowl and add all of the vegan beef ingredients
  • Using your hands or a wooden spoon, mix together all of the ingredients until they form a firm meaty mix
  • Roll the vegan beef mix into a large sausage shape and then cover tightly in cling film
    The vegan beef wellington inside wrapped up ready to chill made with Meatless Farms
  • Put it in the fridge whilst you prepare the rest of the ingredients, or leave overnight if you want to prepare everything the night before
  • If you are ready to start cooking your vegan beef wellington, turn your oven on to oven fan180 °C

Make the vegan mushroom duxelles

  • Clean your mushrooms using a kitchen towel
  • Finely chop the mushrooms, you can do this with your knife or a food processor. If you are using the latter then make sure to only pulse it gradually so you avoid turning it into a paste
  • Put your frying pan onto a medium-high heat
  • Add your 50g of vegan butter and 1 tbsp of rapeseed oil into the pan and heat through until the butter melts
  • Add in your mushrooms, a pinch of salt and the sprig of thyme
  • Cook on a high heat for about 10 minutes, until the butter and oil have evaporated. Make sure to stir often to stop it from burning or sticking
  • Pour in your white wine and cook for another 10 minutes, until the wine has cooked off and the mushrooms have formed a paste
  • Take the mushrooms off the heat and scoop them into a bowl to cool down

Brown your vegan beef

  • Using the same pan as your mushroom duxelles, pour in a small amount of rapeseed oil and heat up on a medium heat
  • Unwrap your vegan beef and carefully place it into the pan
  • Fry off each side of the sausage until it has browned, this should only take about 6 minutes to do
  • Remove your vegan beef from the pan and set aside to cool

Roll out the pastry

  • Cut off 1/3 of your pastry block and using a well floured rolling pin and work surface, roll it out into a thin and even rectangle shape. Move it onto a baking parchment lined baking tray
  • Roll of the remaining pastry so that is the same thickness as the bottom, but it will be a lot wider so that you can wrap it over the top of the vegan beef. Set it aside on a well floured work surface

Line the vegan beef

  • Get a piece of cling film on your work surface and place the vegan ham slices 2 by 2
  • Spread over the vegan mushroom duxelles
  • Lay your vegan beef on top in the middle
  • Using the cling film, wrap the vegan ham & duxelles around the vegan beef

Build the vegan beef wellington

  • Place your wrapped vegan beef into the middle of your pastry base
    the vegan beef wellington half wrapped up
  • Drape the top half of the pastry so that it lays evenly over the top of your vegan beef
  • Using your hands, press down on the top of the pastry so that it wraps tightly around the top of the vegan beef and meets the edges of the base pastry layer
    The vegan puff pastry on top of the vegan beef wellington
  • Using a paring knife, cut the excess pastry around the edges, leaving about 1cm around the edge
  • With your hands, squish together the edges of the pastry so that the bottom merges with the top of the pastry
    Vegan beef wellington scored and ready to go in the oven
  • Brush over your vegan egg wash and score the top of the pastry
  • Place the tray with your vegan beef wellington into the oven and cook for about 40 minutes, until the pastry is golden all over

Serve your vegan beef wellington

  • Once your vegan beef wellington is out of the oven, transfer it over to a serving plate
    Close up of the cooked vegan beef wellington
  • You can either cut it into slices before serving or allow people to cut their own slices straight from the plate
  • Serve it with roast potatoes, a creamy mustard sauce, and some cooked greens
    A close up of a slice of vegan beef wellington

Notes

Serving suggestions

I recommend serving this with a side of roast potatoes, steamed greens, and a rich sauce, like this vegan creamy mustard sauce that I created specifically for this vegan beef wellington recipe.

Storage tips

You can prepare this vegan beef wellington the day before. Just stop once you’ve wrapped up the wellington with pastry, cover it up and put it in the fridge. You can leave it there overnight and take out 30 minutes before cooking.
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Lucy Johnson

5 from 1 vote (1 rating without comment)

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