Vegan Beef Wellington

A Beef Wellington always reminds me of the holiday season. It’s one of those dishes that aims to impress the guests. It’s normally made with beef tenderloin wrapped in puff pastry. To be honest, I’ve never tried the standard beef Wellington. I was never interested in trying it because of the almost raw meat that it comes with. However, when I came up with the meat base for my ultimate vegan meatloaf, it sparked so many recipe ideas, and this vegan beef Wellington was one of them. This Wellington is so full of flavor and it looks so stylish that I sincerely recommend adding that to your holiday menu EVERY SINGLE YEAR, and also add that to your menu when you have special guests that you’d just like to impress. Trust me, you’ll gain some recognition for your cooking skills after it.

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The ‘Beef’ part of Wellington

As mentioned, the meat base for this recipe is the same that I used for my burger recipe, my meatloaf recipe and my meatballs recipe.

So to begin, Place a skillet on medium heat. Add the coconut oil (or water if avoiding oil) and chopped onions, garlic, thyme, rosemary, sage, and green, yellow and red bell peppers and sauté for 3 minutes, stirring occasionally.

Then, add the roughly chopped mushrooms (whatever type you have on hand). Sauté for 5 minutes, stirring frequently. Add garlic powder, a pinch of salt and pepper and some herbs de Provence (optional). Then set this mixture aside.

Add the chickpeas ( used canned chickpeas to save time) in a food processor and give a couple of pulses. Do not over process the chickpeas. We want them crushed and not pureed.

Prepare a flax egg by mixing your ground flax with water. Let it sit in the fridge for about 5 minutes until thickened.

Then, add your crushed chickpeas to a large mixing bowl, along with the flax egg, coconut milk, tomato paste, Annie’s vegan worcestershire sauce, liquid smoke, nutritional yeast, crushed walnuts, cooked quinoa, Better Than Bouillon veggie stock, garlic powder, cayenne pepper (optional), salt and pepper. Mix well to incorporate

Add the sautéed mushrooms to the chickpeas base and mix well to incorporate. At this point, you can preheat your oven at 400F.

Puff Pastry

Remove the puff pastry from the freezer and let it thaw for at least an hour for it to reach room temperature. Then, sprinkle some flour on your working surface and slightly roll out one sheet of puff pastry to extend it. Do not attempt to over roll the puff pastry, otherwise it’ll lose its crunch and rise properties.

At this point, you can add your ‘meat’ base on the puff pastry, making sure to leave enough space on the edge to be able to close the Wellington. The ‘meat’ base can be about 3 inches high for a thick Wellington.

Cover the ‘meat’ with the pastry sheet, sealing the edges with a little bit of water.

Line a baking sheet with some parchment paper and carefully place the Wellington on the baking sheet; then apply your ‘egg’ wash for perfect browning. Now for the ‘egg’ wash I just mixed about a quarter cup of almond milk with a tablespoon of sugar. Trust me, this mixture behaves like an egg wash and will brown the vegan beef Wellington perfectly.

Decorating the Wellington

Use a fork or knife to create diagonal line patterns. If you have any extra pastry sheet, use a leaf shape cookie cutter to create leaf patterns to place on top of the Wellington. Make sure to seal the leaf shape with water when placing them on the Wellington.

Apply one final layer of ‘egg’ wash and place the Wellington in the oven to bake for about 45 minutes or until golden brown.

This vegan beef Wellington is a work of art. The meat base is so full of flavor and texture. The puff pastry adds that crunch before you get to the meat. This Wellington is officially indicted to my ULTIMATE Hall of Fame recipes. Now go on and impress some guests. Enjoy and stay blessed!

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