Description
This Vegan BBQ Beef Wellington is a delicious and hearty plant-based twist on the classic British dish. Featuring a savory filling of sautéed mushrooms, lentils, and smoky BBQ flavors wrapped in crispy vegan puff pastry, it makes for an impressive main course perfect for special occasions or cozy dinners.
Ingredients
Scale
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 vegan-friendly BBQ sauce
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1 tablespoon olive oil
- Salt and pepper, to taste
Pastry & Garnish
- 1 package vegan puff pastry (enough for wrapping)
- Non-dairy milk (for brushing the pastry)
- 1/4 cup fresh parsley, chopped (optional for garnish)
Instructions
- Preheat and prepare pastry: Preheat your oven to 375°F (190°C). Roll out the vegan puff pastry on a lightly floured surface to prepare for filling.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onions and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
- Cook mushrooms: Add the finely chopped mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
- Combine filling ingredients: Stir in the cooked lentils, soy sauce, tomato paste, vegan BBQ sauce, smoked paprika, thyme, salt, and pepper. Cook for an additional 3 minutes while stirring to blend the flavors evenly. Remove from heat and let the mixture cool slightly.
- Assemble Wellington: Place the cooled mushroom-lentil mixture in the center of the rolled-out puff pastry. Carefully fold the pastry over the filling, sealing the edges tightly to form a log or rectangular shape.
- Brush pastry: Brush the top of the pastry with non-dairy milk to help it develop a beautiful golden and crispy crust when baked.
- Bake: Transfer the assembled Wellington onto a baking sheet lined with parchment paper. Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and crisp.
- Rest and serve: Remove the Wellington from the oven and allow it to rest for 5 minutes before slicing. Garnish with fresh chopped parsley and serve hot, optionally with extra vegan BBQ sauce on the side.
Notes
- You can use any variety of mushrooms such as cremini, portobello, or button mushrooms for the filling.
- Ensure the mushroom and lentil filling is not too wet to prevent soggy pastry; cook until moisture evaporates.
- Non-dairy milk options for brushing include almond, soy, or oat milk.
- This dish can be made ahead of time; assemble and refrigerate, then bake just before serving.
- For added texture, consider mixing in some chopped walnuts or pecans into the filling.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven for best results.
