Vegan Wellington

Ingredients

• 1 sheet frozen puff pastry (thawed)
• 2 tbsp olive oil
• 1 yellow onion (medium, diced)
• 1 carrot (diced)
• 1 celery stalk (diced)
• 1 lb button mushrooms (chopped finely)
• 4 cloves garlic
• 1.5 tsp kosher salt
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 tbsp low-sodium soy sauce
• 2 tsp all-purpose flour
• 0.5 cup frozen petite peas
• 1 lb ground vegan beef
• 0.5 cup walnuts (finely chopped)
• 1 tbsp vegan butter (melted, for brushing)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the onion, carrot, celery, mushrooms, and kosher salt. Cook, stirring occasionally, for about 10–15 minutes, until the vegetables are softened and the mushrooms have released their liquid.

3. 3

   Add the garlic, dried rosemary, dried thyme, and soy sauce to the skillet. Cook, stirring, for about 1 minute, until fragrant.

4. 4

   Transfer the cooked vegetables to a mixing bowl and let them cool until comfortable to handle. Meanwhile, roll the thawed puff pastry into a 10-by-13-inch rectangle.

5. 5

   Add the flour, peas, ground vegan beef, and walnuts to the cooled vegetable mixture. Use your hands to combine everything evenly.

6. 6

   Transfer the filling to the center of the pastry and shape it into a log.

7. 7

   Fold the long edges of the pastry over the filling so they overlap in the center. Wet a finger and run it along the seam to seal the pastry.

8. 8

   Fold the short ends up over the filling and seal them the same way. Flip the Wellington onto the prepared baking sheet so the seams are underneath.

9. 9

   Brush the pastry with the melted vegan butter. Use a sharp paring knife to score three X-shaped vents on top.

10. 10

    Bake for 45–50 minutes, until the pastry is golden, flaky, and cooked through. Check that the center reaches 165°F (74°C). If the pastry darkens before the Wellington is cooked through, tent it with aluminum foil and continue baking.

11. 11

    Let the Wellington cool for 10 minutes before slicing and serving.

Notes

The source suggests making the filling ahead and thawing it overnight in the refrigerator; thaw the pastry separately and wrap the filling just before baking. If the pastry becomes too dark before the center reaches 165°F, tent it with foil. The ground vegan beef nutrition estimate is approximate and varies by brand.

Nutrition per serving

• main
• vegan
• plant-based
• holiday
• baked
• savory
• comfort food