Description
This Vegan BBQ Beef Wellington is a delicious plant-based twist on the classic dish, featuring a savory filling of lentils, brown rice, and mushrooms seasoned with BBQ sauce and spices, all wrapped in golden, flaky vegan puff pastry. Perfect as a festive main course or special dinner, it combines smoky and hearty flavors with a satisfying texture.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups mushrooms, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 ½ cups cooked lentils
- 1 cup cooked brown rice
- ½ cup BBQ sauce, plus more for brushing and serving
- Salt and pepper to taste
Pastry
- 1 sheet vegan puff pastry, thawed
- Non-dairy milk for brushing
- Fresh herbs for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the Wellington later.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic, chopped mushrooms, soy sauce, smoked paprika, and thyme. Cook for 5 to 7 more minutes, stirring occasionally, until the mushrooms release their moisture and the mixture thickens.
- Prepare Filling: Transfer the mushroom mixture to a large bowl. Add cooked lentils, brown rice, and BBQ sauce. Season with salt and pepper to taste. Mash slightly using a fork or potato masher to help the ingredients bind together.
- Assemble Wellington: Roll out the thawed puff pastry on a lightly floured surface. Spoon the filling mixture onto the center of the pastry, shaping it into a log and leaving the edges clear. Fold the pastry over the filling, sealing the edges underneath to form a neat package with the seam side down on a baking sheet.
- Brush and Vent: Brush the pastry surface with non-dairy milk for a golden finish. Cut a few small slits into the top of the pastry to allow steam to escape while baking.
- Bake: Place the Wellington in the preheated oven and bake for 25 to 30 minutes, or until the pastry is golden brown and crisp.
- Rest and Serve: Allow the Wellington to rest for 5 to 10 minutes after baking. Slice and serve warm, garnished with fresh herbs if desired and extra BBQ sauce on the side.
Notes
- Use your favorite smoky or sweet BBQ sauce to tailor the flavor.
- The Wellington can be made ahead and refrigerated unbaked for up to one day.
- Reheat leftovers in the oven to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
