This vegan beet wellington is the ultimate meatless main dish for holidays and special occasions. A savory beet filling is wrapped up in a perfectly flaky homemade vegan puff pastry. Yum!
Course Main Course
Cuisine British
Keyword beet wellington, Delicious Everyday, how to make a vegan wellington, vegetarian wellington
Preheat oven to 425 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.
Place the mushrooms, walnuts, shallot, and garlic into a food processor and pulse to finely chop.
In a large skillet over medium heat, heat olive oil and add the mushroom mixture, soy sauce, thyme, and paprika and cook, stirring frequently, until the mushrooms have softened and most of the liquid has evaporated; set aside to cool slightly.
While the mushrooms cook, add the beets and kidney beans to the food processor and pulse until only small pieces of beet remain, the kidney beans should be mostly ground up; then add to a large mixing bowl along with the mushroom mixture.
Stir together the mushrooms and beet mixture until fully combined.
Unroll the puff pastry sheet, then form the beet mixture into a loaf going down the center of the pastry.
Stretch the pastry around the beet mixture, pinching to seal well.
Place the wellington seam side down on the prepared baking sheet, then cut venting holes in the top and bake in preheated oven for 30-35 minutes, or until the pastry is just lightly golden.
Allow to cool 10 minutes before slicing and serving
Notes
This recipe makes one beet wellington, which serves about 4 people.