Description
Vegan BBQ Beef Wellington is a plant-based twist on the classic Beef Wellington. It features savory BBQ-flavored mushrooms and lentils wrapped in flaky, golden puff pastry. This dish is perfect for special occasions, holiday dinners, or any time you want to impress with a hearty, flavorful vegan entrée.
Ingredients
Scale
- 1 package vegan puff pastry (enough for wrapping)
- 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 BBQ sauce (vegan-friendly)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (optional for garnish)
- Non-dairy milk (for brushing the pastry)
Instructions
- Preheat the oven to 375°F (190°C). Roll out the vegan puff pastry on a lightly floured surface.
- In a skillet, heat olive oil over medium heat. Add the onions and garlic and sauté for 3–4 minutes until softened.
- Add the chopped mushrooms to the skillet and cook for 5–7 minutes until they release their moisture and become tender.
- Stir in the cooked lentils, soy sauce, tomato paste, BBQ sauce, smoked paprika, thyme, salt, and pepper. Cook for another 3 minutes, stirring occasionally, until the mixture is well combined. Remove from heat and allow to cool slightly.
- Place the mushroom-lentil mixture in the center of the rolled-out puff pastry. Carefully fold the pastry around the filling, sealing the edges to form a log or rectangle.
- Brush the top of the pastry with non-dairy milk to give it a golden finish when baked.
- Transfer the Wellington to a baking sheet lined with parchment paper and bake for 30-35 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and let cool for 5 minutes before slicing. Garnish with fresh parsley and serve hot with additional BBQ sauce on the side.
Notes
- Make sure the puff pastry you use is vegan-friendly, as some varieties may contain butter.
- If you prefer a more savory filling, you can add sautéed spinach or kale to the mushroom-lentil mixture.
- This recipe can be made ahead and stored in the fridge. Simply bake before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Vegan, British Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 1 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg