Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (2024)

*This post may contain affiliate links. Thank you for your support.

Vegan Beet Wellington – the most delicious vegan Thanksgiving or Christmas dinner recipe you have to know!

Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (1)

Whether served as a delicious and festive vegan Christmas dinner, vegan Thanksgiving recipe, or as a main course for a dinner with friends, this salty pastry is always a hit and cherished by guests.

Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (2)

What is Beet Wellington?

It’s the vegan alternative to Beef Wellington, which is one of the most traditional and most prepared Christmas menus.

Cooked and marinated beetroots (instead of a beef filet) are placed on a bed of mushroom duxelles and rolled into a sheet of puff pastry. Bake it until golden brown and serve it with vegan gravy! Nobody can say no to this meal!

Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (3)

This vegan Wellington looks almost like the original, but it tastes much better. If you want to celebrate Thanksgiving or Christmas with plant-based food, I can highly recommend you to try out this vegan beet wellington.

I’m sure that not only the vegans in your family will love this festive meal!

By the way, you don’t have to wait until Christmas to make this recipe. It’s also a hit for an evening with friends or family!

More Time for Guests

The great thing about this recipe is that while you need some time to prepare it, once it’s in the oven, you have plenty of free time for your guests or to prepare the rest of the dinner!

It’s also possible to prepare the mushroom duxelles up to one day in advance and store them in the fridge. This step is the one which takes most of the time to make this recipe.

Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (4)

Ingredients for Beet Wellington

One portion Mushroom Duxelles

Cooked & Marinated Beetroot → Packed cooked beetroot (in natural juice) is perfect for this recipe. When buying it, make sure that all beetroot knots are about the same size. It’s best to take the smallest ones you can find. The smaller they are, the easier it gets to wrap them in the puff pastry.

Vegan puff pastry → You can find it in every supermarket or make your own according to this Rough Puff Pastry Recipe. Usually, the cheaper brands are vegan because they don’t contain real butter (which is an expensive ingredient). But please pay attention to the label to be 100% sure that the puff pastry sheets you are using are plant-based.

Vegan gravy for serving → Optional, but tastes heavenly with it!

Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (5)

Vegan Wellington Recipe

How to make mushroom duxelles recipe (the mushroom filling):

  • Peel and mince the garlic and onion. Finely chop the mushrooms.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (6)
  • Heat a pan with olive oil. Glaze the onions and garlic for a few minutes until translucent.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (7)
  • Add the finely chopped mushrooms and fry over high heat until no more liquid remains in the pan.
  • Season with lemon juice, fresh chopped herbs (e.g. thyme, rosemary, parsley), paprika powder, salt, and pepper. If you have vegan Worcestershire sauce at home, perfect! Add two teaspoons. Otherwise, use soy sauce.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (8)
  • Transfer the mushroom duxelles in a bowl to cool.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (9)

Marinate Beets:

  • Place the cooked beetroots in a bowl with mustard (I recommend Dijon mustard), salt and pepper.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (10)
  • Use your hands to marinate them.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (11)

Assemble Beetroot Wellington:

  • Preheat the oven to 390°F/ 200°C conventional or 355°F/180°C for a fan-based oven.
  • Cut the puff pastry sheet into two halves (for two small Wellingtons) and put one half back in the fridge. → The puff pastry is easier to handle when cold.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (12)
  • Place the puff pastry with the long side parallel to you on a working surface. → If the puff pastry isn’t already on a baking paper, make sure you place one under it now. Makes it easier to transfer later.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (13)
  • Now, place ¼ of the mushroom mixture in the middle of the puff pastry.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (14)
  • Place the marinated beets on top. You may have to cut one beet in halve so that they are equally split between the two puff pastry halves.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (15)
  • Spread ¼ of the duxelles on top and around the beetroots. Use your hands to do so and press the mushrooms lightly so that they don’t fall down immediately.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (16)
  • Cut each side of the remaining puff pastry in strips using a sharp knife.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (17)
  • Start to lay the strips over the beets (it’s almost like braiding).
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (18)
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (19)
  • Cut away the dought leftovers and use it to close the endings.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (20)
  • Using a baking brush, brush the puff pastry with oat milk or soy milk.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (21)
  • Repeat with the second puff pastry half. Carefully transfer them on a baking sheet and bake for about 25 minutes until golden brown.
  • Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (22)
  • Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (23)
  • Cut the vegan Wellington in thick slices using a serrated knife and serve with vegan gravy.
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (24)

I always make two small Wellingtons out of one puff pastry sheet, because it’s easier to handle, you can decorate both differently, and you can leave one in the oven to keep it warm.

Two Small or One Big Wellington

The step-by-step guide with pictures, therefore, is explained for two small ones. If you prefer to make one big beet wellington, follow the same recipe but leave out the step at the beginning where you have to cut the puff pastry sheet in two. It’s up to you which version you choose, both taste the same!

Vegan Christmas Dinner – Vegan Thanksgiving Recipe Ideas

Are you looking for an entirely vegan menu for Christmas or Thanksgiving dinner? Then I can highly recommend you to serve this Beet Wellington with one of these festive vegan recipes:

  • Starter: Kale Salad with Figs or Vegan Carrot Ginger Soup
  • Sauce: Vegan Brown Gravy
  • Side Dish: Vegan Mashed Potatoes, Vegan Mashed Sweet Potatoes or Homemade Baked French Fries
  • Dessert: Vegan Chocolate Mousse
  • Festive Drink: Ginger Mulled Wine
Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (25)

Did you try this recipe?

I would love it if you leave me a5-star rating or comment. This way, I better get to know which recipes you like and can make more of them.

Please follow meonFacebook,Instagram, andPinterestto see more tasty shiny food pictures! I would be thrilled to welcome you to my community!

📖 Recipe

Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (26)

Beet Wellington

Vegan Beet Wellington – the most delicious vegan Thanksgiving or Christmas dinner recipe you have to know!

Author : Aline Cueni

5 from 1 vote

Click on the stars to leave a vote!

Print Recipe Pin Recipe SAVE

Prep Time :25 minutes mins

Cook Time :35 minutes mins

Total Time :1 hour hr

Servings : 6

Calories : 346kcal

Ingredients

Mushroom Duxelles

  • 2 tbsp olive oil
  • 2 onions minced
  • 4 cloves garlic minced
  • 1.1 pound (500g) cremini mushrooms chopped
  • 1 tbsp lemon juice
  • 2 tbsp fresh herbs (e.g. thyme, rosemary, parsley) minced
  • 2 tsp vegan Worcestershire sauce or soy sauce
  • 1 tsp salt
  • ½ tsp ground paprika I prefer smoked ground paprika
  • ½ tsp pepper

Marinated Beetroot

  • 1.1 pound (500g) cooked beetroot ~ 5 small beets, size should be equal
  • 2 tbsp mustard I prefer Dijon mustard
  • salt & pepper to taste

Beet Wellington

  • 1 sheet puff pastry make sure it's vegan (without butter)
  • 1 tbsp plant-based milk I use oat or soy milk

Instructions

Mushroom Duxelles

  • Heat a large skillet with olive oil. Cook the minced onion and garlic for about 3 minutes until translucent. Add the finely chopped mushrooms and cook for about 5 minutes on high heat, until no liquid is left.

  • Add the lemon juice, fresh herbs, and spices and stir well. Transfer into a bowl and let it cool entirely. *Can be made one day ahead and stored in the fridge.

Marinate Beetroot

  • Place the cooked beetroots, mustard, salt and pepper in a bowl. Massage using your hands until the beets are well covered.

Assemble Beet Wellington

  • Preheat the oven to 390°F/200°C.

  • Two Small Beet Wellingtons (see notes): Cut the puff pastry in half. Lay it with the shorter side ahead of you on a parchment paper (easier to transfer later).

  • Place ¼ of the mushroom duxelles into the middle of the puff pastry. Lay half of the beetroots on top (you might need to cut one beetroot in half to divide them equally between the two small wellingtons). Place ¼ of the mushroom duxelles on top and around the beets, it's the easiest to do this using your hands and slightly press the mushrooms to stick on the beets.

  • Cut the remaining puff pastry in long strips and lay them on top of the beetroots (it's a little bit like braiding) and transfer onto a baking sheet. -> Check out the step-by-step images in the blog post above. So much easier to make when you see it.

  • Repeat with the second half of the puff pastry.

  • One Big Beet Wellington: Lay the whole puff pastry sheet with the shorter side ahead of you on a parchment paper. Proceed the same way as above explained.

  • Brush the puff pastry with plant-based milk and bake for 25 minutes in the preheated oven until golden brown.

  • Cut in thick slices using a serrated knife and serve with vegan brown gravy and mashed potatoes.

Notes

  • You can make one large or two small beet wellingtons. I prefer the second option as it’s easier to handle and you can leave one in the oven to stay warm.
  • I always use storebought cooked beetroot in natural juice. It’s the fastest way, and you don’t have to deal with purple hands & kitchen. Make sure all are about equal in size.
  • Most puff pastries are vegan, but make sure and check the label before buying it.

Nutrition

Calories: 346kcal | Carbohydrates: 35g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Sodium: 639mg | Potassium: 759mg | Fiber: 4g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 10.3mg | Calcium: 55mg | Iron: 2.4mg

Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (30)

Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.

Best Vegan Beet Wellington Recipe - Festive Dinner Recipe | Aline Made (2024)

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Cheryll Lueilwitz

Last Updated:

Views: 6213

Rating: 4.3 / 5 (54 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Cheryll Lueilwitz

Birthday: 1997-12-23

Address: 4653 O'Kon Hill, Lake Juanstad, AR 65469

Phone: +494124489301

Job: Marketing Representative

Hobby: Reading, Ice skating, Foraging, BASE jumping, Hiking, Skateboarding, Kayaking

Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.