This vegan beet wellington is the ultimate meatless main dish for holidays and special occasions. A savory beet filling is wrapped up in a perfectly flaky homemade vegan puff pastry. Yum!
The holidays have always been my favorite time of year. I love having some time off at the end of the year to focus on family... and of course cooking some amazing food.
So this year I've created this totally gorgeous (and delicious!) Vegan Beet Wellington. This Mushroom Wellington is a similar concept, and has been one of my most popular recipes during the holiday season for decades.
In fact, my readers have shared that wellington recipe over 346,000 times! Yes, it's that good.
But for years I've received questions from readers about what other variations they can make with that vegan wellington recipe.
So this year, I've created two additional spins on the original favorite recipe- a vegetable wellington packed full of seasonal veggies and this beet wellington loaded with tender roasted beets. And they are both amazing!
Here is what you'll need to make this totally delicious vegan beet wellington. Doesn't that just look amazing?
- Vegan Puff Pastry - You can use a store bought version or you can make your own homemade vegan puff pastry.
- Mushrooms - I used simple white button mushrooms. Baby bellas would work well too.
- Beets - I used frozen beets that were thawed and drained. But you can use fresh roasted beets or pre-steamed beets if you prefer.
- Kidney Beans - Canned kidney beans work best for this recipe.
- Shallot and garlic.
- Soy Sauce - Feel free to substitute coconut aminos or tamari if you prefer.
- Dried thyme
- Olive oil, salt, and pepper.
Tip: Don't forget to defrost your puff pastry in the fridge the night before you're ready to cook so it's ready to use!
See recipe card below for detailed measurements.
How to Make a Vegan Beet Wellington - Step by Step
This beet wellington is so totally gorgeous that guests will think you spent all day preparing it. But it's actually pretty simple to make in just 45 minutes!
Prepare the beet filling - packed with beets, kidney beans, mushrooms, and walnuts. Yum!
Spread the beet mixture on top of the puff pastry sheets.
Wrap the puff pastry around the beet mixture to form the wellingtons. Flip it over and score the top of the pastry.
Bake the beet wellington at 425 degrees Fahrenheit for 30 minutes.
And there you have it! A totally delicious vegan main dish that's pretty enough for your holiday table. This vegan beet wellington is perfectly savory, deliciously flaky, and baked to golden brown perfection.
Hint: Don't forget to line your baking sheets with parchment paper so your beet wellington doesn't stick to the pan. Plus it makes clean up a breeze!
Swap the Kidney Beans. This recipe also works well with white cannellini beans. The texture is a bit creamier and the filling color will be a bit lighter too.
Add some spice. For a bit of spice, add a pinch of crushed red pepper to the filling.
You can store any leftover beet wellington in the fridge for 2-3 days in an airtight container. Reheat in the oven at 350 degrees Fahrenheit until warmed through.
Yes, usually. Most major store brands of puff pastry are accidentally vegan. This means they are vegan friendly, even if not advertised as such. Always check the label. And of course, you can make your own homemade vegan puff pastry too!
Yes, you can prepare the beet wellington up to 48 hours in advance. Just prepare the filling and assemble the wellington, but don't bake yet! Wrap it in plastic wrap and refrigerate until ready to bake. You may need to add 15-20 minutes to the baking time when starting with a cold pastry.
More Vegan Recipes
If you love this vegan beet wellington, be sure to check out these other delicious ideas:
- Vegan Mushroom Wellington
- Vegan Vegetable Wellington
- 45+ Vegan Christmas Recipes
- 55 Vegetarian Thanksgiving Recipes
- 8 oz mushrooms white button mushrooms or baby bellas
- 1 cup walnuts
- 1 shallot peeled and halved
- 3 cloves garlic peeled
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon Dried Thyme
- 1 teaspoon paprika
- 1 lb frozen beets thawed and drained
- 15 oz canned kidney beans rinsed and drained
- 1 sheet puff pastry thawed
- Preheat oven to 425 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.
- Place the mushrooms, walnuts, shallot, and garlic into a food processor and pulse to finely chop.
- In a large skillet over medium heat, heat olive oil and add the mushroom mixture, soy sauce, thyme, and paprika and cook, stirring frequently, until the mushrooms have softened and most of the liquid has evaporated; set aside to cool slightly.
- While the mushrooms cook, add the beets and kidney beans to the food processor and pulse until only small pieces of beet remain, the kidney beans should be mostly ground up; then add to a large mixing bowl along with the mushroom mixture.
- Stir together the mushrooms and beet mixture until fully combined.
- Unroll the puff pastry sheet, then form the beet mixture into a loaf going down the center of the pastry.
- Stretch the pastry around the beet mixture, pinching to seal well.
- Place the wellington seam side down on the prepared baking sheet, then cut venting holes in the top and bake in preheated oven for 30-35 minutes, or until the pastry is just lightly golden.
- Allow to cool 10 minutes before slicing and serving