Vegan Beef Wellington Recipe

a festive main that everyone will love

A plate of Vegan Beef Wellington sits on a stone countertop with bright orange carrots next to it.
Goal muscle_building
Total time 50 mins
Difficulty Medium
Nutritional value (per portion)
kcal 349
Protein 22 g
Fat 16 g
CARBOHYDRATES 25 g
Ingredients …

8 Persons

You will need

1.
For the filling:
100 g dried brown lentils
300 ml mushroom broth (or vegetable broth)
2 tbsp White Chia Seeds
White Chia Seeds
White Chia Seeds
The fitness superfood
4.7/5
£9.99
250g
(£4.00/100g)
1 onion, white
1 carrot
1 stalk celery
6 cloves garlic
2 tbsp rapeseed oil
50 g spinach
2 tbsp tomato paste
1.5 tbsp soy sauce
1.5 tbsp Worcestershire sauce
1 tbsp maple syrup
260 g white beans, cooked or canned
75 g walnuts
90 g Protein Flakes
Protein Flakes
Protein Flakes
The ultimate organic protein kick.
4.5/5
9.9900
300g
()
15 g oats
60 g Dijon mustard
2 tbsp oat drink

2.
For the spice mix:
1 tsp dried thyme
1 tsp smoked paprika
0.5 tsp dried rosemary
0.25 tsp ground nutmeg
0.5 tsp salt
0.5 tsp pepper

3.
You'll also need:
1 vegan puff pastry (240g)
2 tbsp margarine, melted

Vegan Beef Wellington Recipe

a festive main that everyone will love

By: Anne-Sophie Hoffman
mustardIt’s probably the best Christmas roast in the world. High standard, no? This vegan beef Wellington is packed with protein and oozing with flavor. Take one bite and we’re sure you’ll agree. How do we make the magic happen? By mixing up beans, nuts, lentils, and our Protein Flakes and wrapping them in a flaky puff-pastry crust. Now it’s time for Christmas.

Preparation

  • Ingredients:
    100 g brown lentils, 240 ml mushroom broth
    Cook the lentils in 240ml of the mushroom broth until they are soft. For exact times, check your package of lentils.
  • Ingredients:
    2 tbsp White Chia Seeds, 60 ml mushroom broth
    In a small bowl, mix the Chia Seeds with the remaining mushroom broth. Set aside for 10 minutes.
  • Ingredients:
    1  onion, 1  carrot, 1 stalk celery, 6 cloves garlic
    Chop the onion, carrot, and celery. Dice the garlic.
  • Preheat the oven to 200° C.
  • Heat the oil over medium-high heat. Saute the celery and carrots for 3-5 minutes.
  • Add the chopped onion. Saute for another 3-4 minutes, stirring regularly.
  • Ingredients:
    6 cloves garlic, 50 g spinach, 1 tsp thyme, 1 tsp paprika, 0.5 tsp rosemary, 0.25 tsp ground nutmeg
    Now add the garlic. Stir for 30-45 seconds until aromatic. Then add the spinach and the spice mixture. Cook for another minute.
  • Ingredients:
    2 tbsp tomato paste, 1.5 tbsp soy sauce, 1.5 tbsp Worcestershire sauce, 1 tbsp maple syrup
    Add the tomato paste, soy sauce, Worcestershire sauce, and maple syrup. Stir constantly until you have a smooth sauce.
  • Remove the pan from the heat.
  • Ingredients:
    260 g white beans
    Use a blender or hand blender to puree the white beans until they are smooth.
  • Ingredients:
    75 g walnuts
    Finely chop the walnuts.
  • Ingredients:
    15 g oats, 90 g Protein Flakes
    Put the pureed beans and the vegetable mix into a large mixing bowl. Add the chia seeds, the cooked lentils, the chopped walnuts, the oats, and the Protein Flakes. Stir it up until it's mixed thoroughly. Shape the filling into a long roll or loaf.
  • Ingredients:
    1  puff pastry
    Dust your working surface with flour. Roll the puff pastry out into a 30x35cm rectangle.
  • Ingredients:
    60 g Dijon mustard
    Lay a piece of parchment paper onto a baking tray. Place the puff pastry onto the parchment paper. Now put the filling into the middle of the puff pastry. Brush the length of the filling with mustard.
  • Ingredients:
    2 tbsp oat drink
    And now, seal up the vegan beef Wellington. Cut 3-cm-wide strips into each side of the filling. Brush each strip with the oat drink. Then take one strip from the left side and one from the right side of the roast and cross them over each other. Repeat with every pair of strips. Cut off any excess puff pastry, and use it to seal up the ends of the filling.
  • Ingredients:
    2 tbsp margarine
    Brush the whole vegan beef Wellington with margarine. Bake at 200°C for 30-35 minutes, or until the puff pastry starts to turn a lovely golden-brown color.
  • If you want, brush a bit more margarine on top just before serving. This will give your Wellington a lovely sheen.
  • Let the vegan beef Wellington sit for about 5 minutes to settle before serving.
    Veganer Beef Wellington
  • Enjoy!

Our Tip: Vegan Beef Wellington with a Protein Crust

If you just can't get enough protein in your life, we got you covered, boo. Switch out the puff pastry for a layer of our Protein Pizza crust. We heard you like protein, so we put some protein on your protein, so you can have protein while you're having protein!
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