VEGAN 'BEEF' WELLINGTON
This version of the vegan ’Beef’ Wellington is perfect during the holiday season or whenever you have guests coming over. Trust me, they'll beg you for more.
Ingredients
'Meat' Ingredients
- 2 Cans Chickpeas (15.5 oz each)
- 10 oz. Mushrooms Mix (Crimini and Shiitake)
- 1 Cup Walnuts
- 1 Cup Cooked Quinoa (any color works)
- 1/4 Cup Coconut Milk (Full fat from the can)
- 2 Tbsp Tomato Paste
- 1/4 Cup Nutritional Yeast
- 2 Tbsp Vegan Worcestershire Sauce (I used Annie’s)*
- 2 Tsp Liquid Smoke
- 1/2 Tsp Cayenne Pepper (Optional)
- 2 Tbsp Garlic Powder
- 1 Cup Red Onion
- 1/2 Cup Red Bell Pepper
- 1/2 Cup Green Bell Pepper
- 1/2 Cup Yellow Bell Pepper
- 4 Cloves Garlic
- 2 Tbsp Herbes de Provence
- 2 Tbsp Sage
- 2 Tbsp Thyme
- 2 Tbsp Rosemary
- 1 Tbsp Veggie Stock (Better Than Bouillon Roasted Garlic)*
- 1 Pinch Salt & Pepper (to taste)
Flax Egg
- 1 Tbsp Ground Flax
- 3 Tbsp Water
Puff Pastry
- 1 Sheet Puff Pastry (10″ X 15″ X 1/8” – Pepperidge Farm)
'Egg' Wash
- 1/4 Cup Non-dairy milk
- 1 Tbsp Cane Sugar
Instructions
'Meat' Base
- 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.
- Add cremini and shiitake mushrooms. 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 your chickpeas 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.
- 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
- Sprinkle some flour on your working surface and slightly roll out one sheet of puff pastry to extend it (see note below**).
- 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 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 your wellington on the baking sheet; then apply your 'egg' wash for perfect browning.
Optional Decorating
- 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.
Notes
*The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.
**Make sure you let your puff pastry completely defrost at room temperature for at least 1 hour before rolling it out.
Nutrition
Calories: 255kcalCarbohydrates: 23gProtein: 6gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 330mgPotassium: 343mgFiber: 4gSugar: 4gVitamin A: 421IUVitamin C: 30mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!