Hands-down THE BEST holiday centerpiece that you can imagine, this Vegan Wellington is meaty, juicy, and delicious. A HUGE crowd pleaser, everytime!
Vegan Wellington
Servings: 8
Ingredients
- 2 pounds beyond meat (ground beef) 900g/2 packs
- 1/4 cup seasoned bread crumbs 25g
- 2 tbs ground flax or 2 vegan egg substitutes
- 1 onion, minced
- 3 cloves garlic, finely minced or pressed
- 1 pack mushrooms, sliced (button, baby bella or shitake) 250g/8oz
- 1/2 cup red wine 120ml
- 1 1/4 tsp salt, divided
- 2 packs rectangular puff pastry 460g total/16oz
- 1 tbs vegan butter, melted
- 1 tbs soy milk
Instructions
- Preheat oven to 410°F/220°C
- Make the flax eggs: In a small bowl, mix together the 2tbs of ground flax with 5tbs water, set aside. Allow to sit for 10 minutes until it become a gel-like substance. Setting the bowl in the frige will allow them to gel up faster.
- Prepare the meat mixture: In a medium-sized bowl, mix together the beyond beef, flax eggs, bread crumbs and 1tsp salt until well combined. Mixing it with your hands is the easiest. Set aside.
- Heat 2tbs of olive oil in a large skillet over medium-high heat. Add the onion and cook for a few minutes until the onion starts to turn translucent. Add the garlic and cook for a few more minutes.
- Add the mushrooms and cook for about 5 minutes until they release their liquid and start to brown. Add 1/4tsp salt
- Add the wine and cook on a medium heat for about 5-10 minutes until almost all of it is absorbed into the mushrooms
- Add the onion and mushroom mixture into the bowl with the meat mixture and mix with a spoon to combine.
- On a baking sheet, lay out the puff pastrys horizontally with the paper underneath, overlapping by about 1.5 inches. Press gently with your fingers to ensure that they stick together.
- Pour the meat mixture into the center of the puff pastries, and form it into a rectangular log shape with your hands. I like to make mine about 6 inches wide with the height of about 2 inches.
- Fold the puff pastry over the meat mixture one side at a time. Try to stretch the second side over as far as possible to the other side.
- Mix together the melted butter and soy milk and brush over the whole beef wellington.
- Make the decoration. With the sharp end of a small knife, draw lines long-ways (horizontally) down the wellington about 1 inch apart. Then draw diagonal lines each way. See YouTube video for more detail.
- Place into the preheated oven and allow to cook for 45-50 minutes until the top is golden brown but not burnt. Be sure to check the wellington at 30 minutes, and if it is getting too dark at the top lay a piece of parchment paper on the top to prevent burning.
- Remove from the oven and allow to cool for 5-10minutes before cutting in slices. Enjoy!