Posted on December 15, 2021 by Anne-Sophie Hoffman

Vegan Beef Wellington Recipe

a festive main that everyone will love

By: Anne-Sophie Hoffman

Why trust us?

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.

  
• Enjoy!

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