How do I veganize beef wellington?

Discover the plant-based twist on the classic Beef Wellington! Our vegan recipe will surprise and delight your taste buds, without compromising on taste.

You'll need

Items needed to answer the question, How do I veganize Beef Wellington. Items include: Vegan puff pastry Cremini or button mushrooms Small onion Garlic cloves Olive oil Salt Pepper Thyme Dijon mustard Plant-based milk or melted vegan butter

Vegan puff pastry 1 sheet
Cremini or button mushrooms 500g
Small onion 1
Garlic cloves 2
Olive oil 2 tablespoons
Salt to taste
Pepper to taste
Thyme a pinch
Dijon mustard around 2 tablespoons
Plant-based milk or melted vegan butter for brushing

Take note
Keep in mind that this recipe requires a bit of prep work and some patience, so be prepared to put in some effort. Also, be careful when handling hot pans and sharp objects!

1

Prepare the Mushroom Duxelles

Finely chop 500g of cremini or button mushrooms, 1 small onion, and 2 cloves of garlic. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped mushrooms, onion, and garlic to the pan and sauté until everything is nicely browned and the excess moisture has evaporated, usually around 10 minutes. Season the mixture with salt, pepper, and a pinch of thyme. Set it aside to cool.

2

Wrap it Up

Preheat your oven to 200°C (390°F). Roll out a sheet of vegan puff pastry on a lightly floured surface. Spread an even layer of dijon mustard (around 2 tablespoons) over the pastry, leaving a border around the edges. Next, spread the prepared mushroom duxelles over the mustard, creating an even layer. At this point, you can also add some vegan cheese or plant-based protein substitute if you wish. Brush the edges of the pastry with a little plant-based milk or melted vegan butter. Carefully roll the pastry, creating a tight log. Seal the edges by pressing down gently and place the log seam-side down on a baking sheet lined with parchment paper.