A plant-based Beyond Meat Vegan Wellington is going to be a show-stopper at your next holiday gathering or family dinner. Both vegan and non-vegan alike will swoon over the flakey pastry and savory filling. Serve your guests their own individual golden brown, crispy pastries with a savoury mushroom duxelles and sautéed spinach.
What Is A Wellington?
For those that are not familiar with Wellington, it is traditionally a meat dish focusing on a fillet steak that is then wrapped in ham and pate. Since we do not eat meat around here, we are substituting these ingredients for decadent plant-based options and to get the “meaty” part of this dish, we are using Beyond Meat patties.
Aren’t Wellington’s Difficult to Make?
Wellington has a reputation of being complex both in flavour and texture. Don’t let this stop you from trying to create this dish. My recipe is relatively easy to create by using pre-made vegan puffed pastry and Beyond Meat patties. You are simply left with cooking the spinach, blending mushrooms to make the duxelles and assembling the Wellington.
Ingredient You Need To Make This Wellington
- Beyond Meat Burger patties
- Vegan puffed pastry
- Olive oil
- medium sized mushrooms, cremini, shitake or button
- Onion white or red
- Clove of garlic
- Fresh spinach (can sub frozen)
- Yellow mustard
- Flour
- Unsweetened oat milk
- Good quality salt such as Himalayan pink salt to season
- Fresh ground black pepper
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Beyond Meat
I have not used Beyond Meat in a recipe on the site yet but it is a staple in our home. Eye rolls and sighs at the dinner table are not rare at our family dinner table when they see a “lack of protein”. This is the perfect comprise. I’m sure you’ve tasted it at many of the restaurants and fast-food chains that serve it in Canada. It resembles and tastes like beef while being plant-based and cruelty-free. If Beyond Meat is not an option for you, feel free to use another meat substitute.
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make these Beyond Meat Vegan Wellingtons. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
More Recipes To Enjoy
If you’re in the mood for a similar recipe, check out my:
Beyond Meat Vegan Wellington
A plant-based “beef” wellington is going to be a show-stopper for your guests who are both vegan and non-vegan alike.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Baking
- Diet: Vegan
Ingredients
- 2 Beyond Meat Burger patties
- 1 large piece of vegan puffed pastry (thawed)
- 2 tbsp olive oil
- 10 medium sized mushrooms, cremini, shi-take or button
- ½ small onion white or red
- 1 clove of garlic
- 2 handfuls of fresh spinach (can sub frozen)
- 3 tbsp of yellow mustard
- 1 tbsp of flour
- 2 tbsp of unsweetened plant milk
- Good quality salt such as Himalayan pink salt to season
- Fresh ground black pepper
Instructions
- Preheat the oven to 400F. Line a baking tray with parchment paper.
- Using a food processor or sharp knife cut the onion, garlic and mushroom into very fine dices. Heat 1 tbsp of olive oil a medium size frying over medium/high heat. Add the mushroom, onion and garlic. Cook stirring occasionally for 4-5 mins or until mixture has shrunk in size almost becoming a paste or a duxelles and is fragrant. Season with salt and pepper.
- Meanwhile, heat a separate medium-sized frying pan over medium to high heat. Add 1 tbsp of olive oil and fresh spinach. If using frozen spinach thaw before cooking. Cook for 3-4 minutes or until spinach is wilted. Season with salt and fresh ground black pepper.
- Remove Beyond Meat burgers from the package and knead or roll it into a log or large sausage. Set aside.
- Lightly flour a clean surface. Roll the vegan puffed pastry into a large square roughly 6’x6’. Cut in half.
- Add 1 heaping tbsp of mushroom mixture to the puffed pastry just off center. Take a large tbsp of spinach from the frying pan and give it a gently squeeze to remove any moisture. Add the spinach on top of the mushroom mixture. Place the Beyond Meat sausage on top of the spinach. Brush the top of the Beyond Meat thoroughly with yellow mustard.
- Fold the pastry over the filling and crimp the edges using your fingers or a fork. Cut off any pastry that overhangs. You can use this extra pastry for leaf decorations to garnish the top of the Wellington. Brush outside of the pastry with plant milk. Place on baking tray and bake for 25-30mins or until pastry is golden brown on top.
Can you make this ahead if time
Hi Bari,
Yes you can make this ahead of time! Cover and refrigerate or freeze. Let me know if you have any more questions.
Susan
When preparing in advance, can you freeze before sticking in the oven? Then cook from frozen?
Hi Joe,
Thanks for the question. For best results, thaw before cooking. I would love to hear how they turn out.
With gratitude,
Susan