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    Home » Vegan Recipes

    Vegan Wellington

    Published Nov 26, 2018 · Updated Sep 25, 2020 · 76 Comments

    51.2K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    The flavor of this vegan wellington is OUT OF THIS WORLD. Beef Wellington, who?! This recipe is nut-free and perfect for holiday dinner.

    Vegan Wellington
    Jump to:
    • Is Puff Pastry Vegan?
    • Instructions
    • How to Score Puff Pastry
    • Make Ahead
    • Recipe
    • Comments

    If you have heard of Gordon Ramsay, you probably know about the famous Beef Wellington dish that he serves at his restaurants. Or rather, you probably have memories of him yelling at Hell's Kitchen contestants about how they totally screwed up the beef wellington.  Except he says it with plenty of expletives.

    I had big, big dreams of making a beef wellington before I went vegan, and I never got around to it. But who says we can't make a vegan wellington?

    Beef Wellington is essentially a cut of beef, like filet mignon, rolled up in a puff pastry with some seasonings.

    Is Puff Pastry Vegan?

    MOST store-bought puff pastry sheets are totally vegan! My grocery store carries the Pepperidge Farm brand. It comes pre-rolled in a 10x15 sheet which just makes life easier. If you find one that is not pre-rolled, roll it out to about that size if possible.

    Vegan Beef Wellington

    Instructions

    The process of making a vegan wellington is much less complicated than I anticipated - we are going to make the filling in one pot, roll it up in puff pastry, and then bake it.

    The filling is completely nut-free. I noticed that many vegetarian or vegan wellington recipes contained walnut or pecans (alongside mushrooms). Instead of nuts, we'll get that same texture from sunflower seeds and lentils. Sunflower seeds were a total hit in this vegan bolognese.

    Perhaps the most complicated (but it's not really complicated at all) part of this is rolling up the filling in the puff pastry. I recommend using an ice cream scoop or a large spoon to pack the filling tightly, then forming it so it's wide enough to take up the center third area. Leave about an inch of room on the ends. Fold up the sides. They should overlap about ½ an inch or so. Use a little water to help seal the seam.

    Then, pinch together the ends of the puff pastry. I like to tuck them in like you would wrap a gift. Again, use some water to help seal so the filling doesn't sneak out.

    Flip the puff pastry over so the seal is down. Place on a baking sheet that is lined with parchment paper or a silicone baking mat.

    Vegan Wellington

    How to Score Puff Pastry

    Scoring is a simple method that 1) allows steam to escape while cooking and 2) looks pretty. To score mine, I basically just drag a knife diagonally across the pastry to make shallow slits, about 1 inch apart. Then, I go down the opposite way. This creates the diamond shapes. If you don't want to get super fancy, you can just cut 3-4 slits across the pastry.

    To create a golden crust without an egg wash, I brush non-dairy milk all over the top. Then, just pop your wellington in the oven and bake until beautifully golden brown!

    Make Ahead

    Yes, you can make this wellington ahead of time! Follow the instructions up until the baking part. Wrap in plastic wrap or store in a large container in the fridge for up to a day. Bake as instructed, but keep in mind it might take some extra time.

    It's best to eat right after baking, of course, but I still really enjoyed the warmed-up leftovers the next day.

    Vegan Wellington

    Recipe

    Vegan Wellington

    Karissa Besaw
    Oh, so delicious Vegan Wellington recipe made with lentils, sunflowers, and more yummy ingredients. 
    4.91 from 154 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 10 mins
    Course Dinner, Main Course
    Cuisine Vegan
    Servings 6
    Calories 422 kcal

    Ingredients
      

    • 1 frozen puff pastry sheet
    • 1 large carrot peeled and chopped
    • 1 large celery stalk chopped
    • 2 teaspoon vegan butter or oil or ¼ cup veg stock
    • ⅔ cup dry lentils green or brown
    • 2 cups water
    • 2 tsp vegan Worcestershire sauce see notes
    • 1.5 teaspoon vegetable or "no beef" bouillon see notes
    • 1.5 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon paprika
    • ½ teaspoon sage
    • ½ teaspoon thyme
    • ¼ teaspoon black pepper
    • soy sauce or salt to taste
    • 2 cups chopped kale loosely packed
    • ½ cup roasted unsalted sunflower seeds coarsely chopped
    • ¼ cup panko breadcrumbs
    • 2 tablespoon non-dairy milk

    Instructions
     

    • Set the puff pastry out to thaw.
    • In a medium-sized pot, saute the carrots and celery in the vegan butter/oil or vegetable stock until tender.
    • Add in the lentils, water, bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and pepper. 
    • Bring to a boil then reduce to a simmer for 15-20 minutes, or until the lentils are tender and have absorbed the liquid. Add some salt or soy sauce if needed.
    • Turn off the heat, but leave the pot on the burner. Stir in the kale and sunflower seeds. Cover the pot for about 5 minutes, or until the kale has wilted.
    • Mix in the breadcrumbs. Let the lentil mixture cool until just warm, no longer hot. 
    • Pre-heat the oven to 400F degrees.
    • Once the puff pastry is thawed and pliable, you can start assembling your vegan wellington. 
    • Scoop the lentil mixture in the center third of the puff pastry in the shape of a log. Leave an inch of room on the edges. Make sure it's packed tightly.
    • Fold the sides of the puff pastry over the top of the lentil mixture, tightly. There should be about a half an inch of overlap. Pinch, seal and tuck the edges. Use water to help create a more secure seal. 
    • Cover a baking sheet with parchment paper or a silicone baking mat. Place the wellington on it, seam-side down. 
    • Score the pastry (directions in the post above) and then brush with the non-dairy milk (this will create a golden crust as an egg wash would.)
    • Bake for 30 minutes, or until golden brown. 
    • Let cool for about 5 minutes, then use a serrated knife to cut slices.

    Video

    Notes

    *I recommend this vegetable bouillon or "no beef" bouillon. Both have rich, savory flavor perfect for this dish. 
    **Worcestershire sauce typically contains anchovies, but there are several vegan brands - Annie's and the Kroger store brand are a couple. Just check labels. If you cannot find it, substitute with soy sauce or coconut aminos.

    Nutrition

    Calories: 422kcalCarbohydrates: 43gProtein: 12gFat: 23g
    Tried this recipe?Let us know how it was!

    More Dinners to Try:

    • Vegan Shepherd's Pie
    • Whole Roasted Cauliflower
    • Vegan Pot Pie
    • Baked Mac & Cheese

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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