Print

Beyond Meat Vegan Wellington

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A plant-based “beef” wellington is going to be a show-stopper for your guests who are both vegan and non-vegan alike.

Ingredients

Scale
  • 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

  1. Preheat the oven to 400F. Line a baking tray with parchment paper.
  2. 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.
  3. 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.  
  4. Remove Beyond Meat burgers from the package and knead or roll it into a log or large sausage. Set aside.
  5. Lightly flour a clean surface.  Roll the vegan puffed pastry into a large square roughly 6’x6’. Cut in half.
  6. 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. 
  1. 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.

Find it online: https://susancooksvegan.com/beyond-meat-vegan-wellington/