Beef Wellington Recipe Vegan

Allow it to cool completely 3 in a small bowl or mug whisk together the unsweetened milk and agave or maple syrup 4 preheat oven to 400f 5 on a large piece of parchment or a baking mat roll out the puff pastry into a rectangle with a thickness of roughly 1 4 inch 6

Step 1 sauté onion celery and carrots over medium heat until softened step 2 add garlic thyme sage and rosemary and sauté for one minute step 3 now add mushrooms and sauté until softened and their moisture is fully released the pan should be dry step 4 add the tamari sauce and cook for one minute more

Add the onion and sauté for about 2 3 minutes then add the vegan beef use a wooden spoon to break the beef into crumbles and cook until browned stir in the garlic and cook for 1 more minute remove from heat and add the thyme sage paprika black pepper soy sauce worcestershire sauce and quick cooking oats

Preheat oven to 400f and unwrap vegan puff pastry to thaw on a floured surface lined with parchment paper heat oil on the stove and add chopped green onions carrots and celery cook for a few minutes then add in chopped mushrooms

Make the beef filling mix the vegan ground beef and the rest of your filling ingredients together in a large bowl assemble the wellington lay the puff pastry on a baking sheet and scoop large spoonfuls of the filling into the middle of the pastry form it into a loaf shape and brush the top of the filling with mustard

Let the lentil mixture cool until just warm no longer hot if the mixture is too hot it will melt the puff pastry pre heat the oven to 400 once the puff pastry is thawed and pliable you can start assembling your wellington scoop the lentil mixture in the center third of the puff pastry in the shape of a log

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

Cook in olive oil over medium heat until golden brown and tender add the soy sauce tomato paste oregano chopped walnuts and smoked paprika to the pan and mix well place the cooked quinoa lentils cooked vegetables oats salt and pepper in the food processor pulse 8 12 times to combine all the ingredients

Sauté for a couple of minutes and turn the heat off add the ground nuts and bread crumbs and mix them together season with a pinch of salt and black pepper pour the soy sauce and add the dried mushrooms stock combine all the ingredients and set aside to cool shape the filling into a long and round dough

Add the plant based butter to the pan and allow to melt add in the shallots and saute until softened for about 3 minutes add the garlic stirring occasionally for about 3 minutes increase the heat to medium and add in the sage and thyme add the mushrooms and stir to coat with the shallots garlic and herbs

Now cut the puff pastry diagonally or a pattern that you like bake the wellington on a with parchment paper lined baking sheet in a preheated oven at 350 f 180 c for about 40 minutes or until it is brown let it cool for about 10 minutes before you cut it hint your puff pastry should be cold and not frozen

Cook the mushrooms heat the olive oil in a large frying pan over medium high heat add the onions with a tiny pinch of kosher salt and cook for 7 to 10 minutes stirring occasionally or until softened and golden brown add the garlic mushrooms thyme rosemary paprika and black pepper

Step four bake and serve brush with non dairy milk or olive oil and bake for about 30 to 35 minutes or until the wellington is golden brown on the outside let the wellington cool slightly before gently cutting it into slices with a serrated knife serve hot from the oven with potatoes and other side veggies

Clean trim the stalks and halve the mushrooms peel and chop the garlic pick the thyme leaves add the mushrooms garlic chestnuts and pinch of salt to a food processor and blend to a paste add the mushroom paste and a few picked thyme leaves to a dry frying pan and cook over high heat stirring every now and then until dried out

Directions beef filling place the flawed beyond beef ground onto a piece of cling film shape it into a log then wrap firmly with the cling film

Preheat oven to 400 f 205 c 3 divide the filling mixture in half place one sheet of puff pastry on a cutting board shape the filling into an oval on one of the short ends of the puff pastry leaving 1 2 inches of space around the border

Instructions preheat the oven to 400f line a baking tray with parchment paper using a food processor or sharp knife cut the onion garlic and mushroom into very fine dices heat 1 tbsp of olive oil a medium size frying over medium high heat add the mushroom onion and garlic

Cook the vegetables heat a skillet over medium heat and add the oil when the oil is hot add the onion carrot celery mushrooms and salt stir the mixture occasionally and cook until all of the veggies are soft and the mushrooms have released their liquid this should take about 10 15 minutes

Roll it out just slightly 1 2 tbsp all purpose flour 1 vegan puff pastry sheet place the puff pastry sheet diagonally over top of the loaf carefully pick up the loaf and turn it over on a clean surface fold over the corners then turn the loaf right side up onto greased baking dish and reshape as needed

Score and brush score the top of the puff pastry with a sharp knife and brush with melted vegan butter bake place the vegan wellington into the oven to bake for 30 35 minutes or until the pastry is golden brown and flaky serve remove from the oven and serve warm store any leftovers in an airtight container and in the fridge for up to 5

This vegan beef wellington recipe uses simple ingredients and is super easy to make for any holiday or dinner party i ll show you how to make vegan wellington using an easy meaty filling mushroom paste and wrapped in a puff pastry which makes it super easy and delicious

Heat the drizzle of oil in a large frying pan over a high heat once warm add the mushroom paste pick the leaves from the thyme sprigs and add them too mix well and cook for 5 10 minutes stirring every now and then until the paste has dried out once cooked leave to one side to cool

Step 6 heat the oven to 190c 170c fan gas 6 brush the wellington with more milk and sprinkle with thyme and sea salt bake for 1 hr 1 hr 10 mins until golden and puffed up rest for 10 mins meanwhile warm the gravy over a low heat carve the wellington into chunky slices serve with gravy and cranberry sauce

Best side dishes to serve with beef wellington i 39 ve put together some of my favorite side dishes that not only complement beef wellington but also make any beef dish truly memorable these are dishes that have passed the family test and have earned a solid spot on our dinner table time and time again so without further ado let s dive