Description
This Vegan BBQ Beef Wellington recipe offers a delicious plant-based twist on the classic dish, using a flavorful mushroom and lentil filling wrapped in flaky vegan puff pastry. Perfectly seasoned with BBQ sauce, smoked paprika, and herbs, this savory Wellington is an impressive yet approachable main course suitable for 4 servings.
Ingredients
Scale
Pastry
- 1 package vegan puff pastry (enough for wrapping)
Filling
- 1 cup cooked lentils (green or brown)
- 2 cups mushrooms, finely chopped (cremini, portobello, or button mushrooms)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 2 tablespoons BBQ sauce (vegan-friendly)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1 tablespoon olive oil
- Salt and pepper, to taste
Finishing
- Non-dairy milk (for brushing the pastry)
- 1/4 cup fresh parsley, chopped (optional for garnish)
Instructions
- Preheat Oven and Prepare Pastry: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the vegan puff pastry to prepare it for wrapping the filling.
- Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped onions and minced garlic, sautéing for 3–4 minutes until they are softened and fragrant.
- Cook Mushrooms: Add the finely chopped mushrooms to the skillet and cook for 5–7 minutes until they release their moisture and become tender.
- Combine Filling Ingredients: Stir in cooked lentils, soy sauce, tomato paste, vegan BBQ sauce, smoked paprika, thyme, salt, and pepper. Continue cooking for another 3 minutes, stirring occasionally to blend flavors thoroughly. Remove from heat and let the mixture cool slightly to handle.
- Assemble the Wellington: Spoon the mushroom-lentil mixture into the center of the rolled-out puff pastry. Carefully fold the pastry over the filling, sealing the edges securely to form a log or rectangular shape.
- Brush Pastry: Brush the top of the wrapped pastry with non-dairy milk to help it achieve a beautiful golden finish during baking.
- Bake the Wellington: Place the wrapped Wellington onto a baking sheet lined with parchment paper. Bake in the preheated oven for 30–35 minutes, or until the pastry becomes golden brown and crispy.
- Rest and Serve: Remove the Wellington from the oven and let it cool for 5 minutes before slicing. Garnish with chopped fresh parsley if desired and serve hot, optionally alongside additional BBQ sauce for dipping.
Notes
- Use any vegan puff pastry available from your local grocery or specialty store to ensure a vegan-friendly dish.
- Cook lentils ahead of time or substitute with canned lentils that have been rinsed and drained for convenience.
- The combination of mushrooms and lentils provides a hearty, beefy texture, making this a perfect plant-based alternative.
- Feel free to add smoked paprika or more BBQ sauce for an extra smoky, tangy flavor.
- Letting the filling cool slightly before wrapping prevents the pastry from becoming soggy.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
