If you haven’t tried a vegan wellington yet, well it’s about time you do. And you should try it with this recipe! This makes one hefty and delicious filling. It is “meaty” without using real meat, delicious, and so satisfying that you might end up in a food coma.
This Vegan Wellington is fairly easy to make. The not-so-secret to this meatless dish is Impossible Meat. Since this product came out, I've made it a goal to make something out of it. And here we are with this recipe, and to my surprise, it makes a pretty hefty roast!
Initially, I wanted to make a homemade puff pastry to wrap the “meat” but I decided to use store-bought puff pastry instead. I wanted to make this recipe simple to make so that you don’t spend too much time in the kitchen! Most puff pastries are vegan, but always read the ingredients to ensure that it's vegan! You also have the option to make this ahead of time. The only thing that needs to be prepped is the meat filling, and it will keep in the fridge for 2 days. Once you are ready to cook, just wrap it in the puff pastry and bake!
How to assemble:
- On a work surface, place two 16-inch strips of plastic wrap down, lengthwise, and overlap each piece, about 3 inches. Place “meat” mixture down in the center of the plastic wrap and with your hands, roughly press the mixture into a 10 inch mound.
- Now, lift plastic wrap up from the bottom and fold over mound. Take the top of the plastic wrap and roll it to completely enclose it. Next, take both ends of the plastic wrap and holding tightly, spin the “meat” like a jump rope, this will tighten and compact your mixture making it into a nice tube shape.
- Let it chill in the fridge for 1 hour or overnight if you are tight on time. After the “meat” is chilled completely, heat a pan with a bit of oil. Unwrap “meat” and place it in the pan. Using two spatulas, brown on all sides, being careful when you turn it over so you don’t break apart your “meat”. After it is done cooking, let rest in the pan until cool enough to handle.
- Meanwhile, preheat the oven to 425° Fahrenheit. You can also prep your vegan wash by mixing it all together in a small bowl.
- Carefully, lay the “meat” in the center of the puff pastry and gently wrap the side, making sure the ends meet. Press the seam down with your fingers. You might need to roll out the dough a bit longer, to ensure that the puff pastry wraps completely around the filling.
- Next, using kitchen shears, cut the excess dough at the ends, leaving enough to fold over the top.
- Roll the wellington over so that the seam is down and the smooth side is facing up. With a sharp razor blade, gently score the top and brush on the vegan wash. Bake the wellington for 30 minutes.
If you enjoyed this holiday recipe, check these out:
- Vegan Sausage Stuffing and Gravy
- Brussel Sprouts with Sesame Aioli
- Maple Bourbon Pecan Pie
- Vegan Pumpkin Pie
- Pumpkin Bread Rolls
- Savory Pumpkin Soup
- Mushroom and Spinach Artichoke Galette
If you make this for your holiday dinner, let me know in the comments below! If you are thinking about it, well, what are you waiting for! Share your photos with me on Instagram and tag me @flouredframe.
Happy Holidays everyone!
📖 Recipe
Vegan Wellington
If you haven’t tried a vegan wellington yet, well it’s about time you do. And you should try it with this recipe! This makes one hefty and delicious filling. It is “meaty” without using real meat, delicious, and so satisfying that you might end up in a food coma.
Equipment
- Large pan
- Plastic wrap
- Rimmed baking sheet
- Parchment Paper
- Kitchen scissors
- Paring knife
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
Filling
- 5 Garlic cloves (minced)
- 1 Large onion (diced)
- 3 cups Baby bella mushrooms (diced)
- 3 tablespoons Dried parsley
- 2 tablespoons Dried oregano
- 2 tablespoons Dried rosemary
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 3 tablespoons Vegan Worcestershire sauce
- 3 tablespoons Tomato paste
- 1 cup Unflavored panko bread crumbs
- 1 ½ slice White bread (torn into pieces, make sure it's vegan!)
- 1 pack Impossible meat
- 2 tablespoons Vegetable oil
- 1-2 Frozen puff pastry sheets (I used Pepperidge Farm)
Vegan Wash
- 1 tablespoon Agave (or maple syrup)
- 2 teaspoons Non-dairy milk (I used soy)
Instructions
- In a lightly oiled pan, first, cook the mushrooms on medium high heat, until they have released the excess water and set aside. In the same pan, sauté the garlic and onions until fragrant and caramelized. Set aside to cool.
- In a small bowl, mix together the dry spices; parsley, oregano, rosemary, salt, and pepper. In another small bowl, mix the wet ingredients; Worcestershire sauce and tomato paste.
- Using a large bowl, add in all the ingredients; sautéed mushrooms, garlic, onion, mixed dry spices, Worcestershire sauce mixture, bread crumbs, torn white bread, and the Beyond Meat. Mix it all together until well incorporated.
- On a work surface, place two 16-inch strips of plastic wrap down, lengthwise, and overlap each piece, about 3 inches. Place “meat” mixture down in the center of the plastic wrap and with your hands, roughly press the mixture into a 10 inch mound. Now, lift plastic wrap up from the bottom and fold over mound. Take the top of the plastic wrap and roll it to completely enclose it. Next, take both ends of the plastic wrap and holding tightly, spin the “meat” like a jump rope, this will tighten and compact your mixture making it into a nice tube shape.
- Let it chill in the fridge for 1 hour or overnight if you are tight on time.
- After the “meat” is chilled completely, heat a pan with a bit of oil. Unwrap “meat” and place it in the pan. Using two spatulas, brown on all sides, being careful when you turn it over so you don’t break apart your “meat”. After it is done cooking, let rest in the pan until cool enough to handle.
- Preheat the oven to 425° Fahrenheit. You can also prep your vegan wash by mixing it all together in a small bowl.
- While the “meat” is cooling, unwrap the puff pastry from the packaging and with a rolling pin, roll out the width of dough, until is about an 1-2 inches longer. This is to ensure it wraps all around the “meat”. Carefully, lay the “meat” in the center of the puff pastry and gently wrap the side, making sure the ends meet. Press the seam down with your fingers. Next, using kitchen shears, cut the excess dough at the ends, leaving enough to fold over the top.
- Roll the wellington over so that the seam is down and the smooth side is facing up. With a sharp razor blade, gently score the top and brush on the vegan wash. Bake the wellington for 30 minutes. If you see that the wellington is getting brown too quickly, create a tent with aluminum foil and cover the top, continue to bake until the time is up. Be careful with the hot oven!
- Remove the wellington from the oven, and let it cool on the baking pan for 20 minutes. Then, gently move it to a wire rack to let it cool completely.
- Cut it up, and serve it on a nice dish and enjoy!
Tried this recipe?Leave a comment below & tag @flouredframe on social!
De says
I made this for Thanksgiving and it turned amazing! Thank you for sharing!
Floured Frame says
I'm so glad you like this recipe! It's a great center piece for the holidays!