Description
This Vegan BBQ Beef Wellington is a delicious plant-based twist on the classic dish, featuring a savory lentil and mushroom filling wrapped in flaky puff pastry. Perfect for a special occasion or holiday feast!
Ingredients
Scale
Puff Pastry:
- 1 sheet vegan puff pastry (thawed)
Filling:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 (8-ounce) package mushrooms (finely chopped)
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups cooked lentils or plant-based ground beef
- 1/4 cup vegan BBQ sauce
- 1 tablespoon tomato paste
- 1 tablespoon ground flaxseed + 2.5 tablespoons water (flax egg)
- 1 tablespoon Dijon mustard
- Non-dairy milk for brushing
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté vegetables: In a skillet, sauté onion and garlic in olive oil until soft. Add mushrooms, soy sauce, smoked paprika, thyme, salt, and pepper. Cook until moisture evaporates.
- Combine filling: Mix mushroom mixture with lentils or plant-based ground beef, BBQ sauce, tomato paste, and flax egg. Let cool slightly.
- Assemble: Roll out puff pastry, spread Dijon mustard, spoon filling, fold pastry over, seal edges, score the top, brush with non-dairy milk.
- Bake: Bake for 30–35 minutes until golden brown. Rest before slicing.
Notes
- You can prepare the filling ahead of time and refrigerate for up to 2 days.
- Serve with extra BBQ sauce or vegan gravy for dipping.
- Use store-bought vegan meat for quicker prep or lentils for a whole-food option.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
