Description
This Vegan BBQ Beef Wellington is a delicious plant-based twist on the classic British dish, featuring a savory filling of lentils, mushrooms, brown rice, and walnuts, all wrapped in flaky vegan puff pastry and glazed with tangy BBQ sauce. Perfect for holiday dinners or special occasions, this recipe offers rich smoky flavors and satisfying textures, suitable for vegans and anyone looking for a hearty meat-free main course.
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cremini or button mushrooms, finely chopped
- 1 ½ cups cooked lentils
- 1 cup cooked brown rice
- 2 tablespoons tomato paste
- 2 tablespoons vegan BBQ sauce (plus more for glazing)
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ cup walnuts, finely chopped
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
Dough and Finishing
- 1 sheet vegan puff pastry, thawed
- Flour for dusting
- Non-dairy milk for brushing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté for 2–3 minutes until softened and fragrant.
- Cook Mushrooms: Stir in the chopped mushrooms and continue cooking until all the moisture evaporates, about 6–8 minutes. This step intensifies the mushroom flavor and prevents sogginess.
- Prepare Filling: Transfer the cooked mushroom, onion, and garlic mixture into a food processor. Add the cooked lentils, brown rice, tomato paste, vegan BBQ sauce, soy sauce, smoked paprika, thyme, black pepper, and salt. Pulse the mixture until combined but still slightly chunky for texture.
- Mix in Nuts and Flax Egg: Pour the filling into a bowl and fold in the finely chopped walnuts and the flax egg mixture to bind the filling.
- Roll Puff Pastry: On a lightly floured surface, roll out the vegan puff pastry sheet into a rectangle about ¼-inch thick, large enough to enclose the filling.
- Assemble Wellington: Place the filling mixture in the center of the pastry in a log shape, leaving space along the edges. Fold the puff pastry over the filling and carefully seal the edges to encase the filling completely.
- Prepare for Baking: Place the wrapped Wellington seam-side down on the prepared baking sheet. Brush the top generously with a mixture of vegan BBQ sauce and non-dairy milk for a flavorful, golden glaze. Optionally, score the top of the pastry lightly with a sharp knife to create a decorative pattern.
- Bake: Bake in the preheated oven for 30–35 minutes until the puff pastry is golden brown, puffed, and cooked through.
- Rest and Serve: Remove from the oven and let the Wellington rest for 10 minutes before slicing to allow the filling to settle, then serve warm.
Notes
- For an enhanced smoky flavor, use a hickory-flavored vegan BBQ sauce.
- If you have a nut allergy, substitute the walnuts with sunflower seeds for a nut-free version.
- This dish pairs beautifully with roasted vegetables or creamy mashed potatoes for a complete meal.
