This dish is an elegant addition to your holiday table! Beef wellington is a filet of beef wrapped in puff pastry and baked, then sliced. To veganize it, I’ve created a filling made from pecans and mushrooms, with hints of sage and rosemary. Perfect for fall!
Puff pastry is usually made with butter, but guess what?? There’s some widely available brands that are made with plant based ingredients! Pepperidge Farms is a vegan version that is sold in almost every major grocery store.
The mushroom jus and creamy sweet potatoes help keep the dish nice and juicy, and pairs well with the healthy sautéed greens.
- 6 medium Portobello caps
- 4 cloves garlic
- 2 tablespoons chopped sage
- 1 tablespoon dried rosemary, chopped
- 1 shallot
- 2 cups pecans
- 2 tablespoons extra virgin olive oil
- 1 tablespoon harissa (optional)
- Salt and Pepper to taste
- 1 teaspoon smoked paprika
- 1 sheet puff pastry dough
- 4 sweet potatoes
- 1 cup cashew milk (see recipe below)
- 1 cup soaked cashews
- 2 cups water
- 1 quart vegetable stock
- 1 oz. dried mushrooms
- 1 small bunch thyme
- ¼ cup tamari
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 shallot, sliced
- 2 cloves garlic, minced
- 1 bunch greens, such as chard or kale
- Preheat your oven to 400°F. Remove the gills from the underside of the portobello caps and brush them with olive oil and season with salt and pepper. Place them on a sheet pan and roast them in the oven for 15-20 minutes or until tender, Allow to cool.
- Place the shallots, garlic, and rosemary in the food processor and pulse. Remove the shallots mixture and place them in a mixing bowl. In the same food processor, add the nuts and process till crumbly. Transfer the pecans to the mixing bowl and add the olive oil, harissa, salt, pepper and smoked paprika to the bowl. Mix by hand in the mixing bowl until well combined. Set aside until ready to use.
- Thaw 1 sheet of frozen vegan puff pastry, preferably the day before.
- Preheat your oven to 350°F.
- Lay down 3 mushroom caps in a row lengthwise, top with filling in a line and cover with three more mushrooms, and roll into a "log". Make sure the long seam is on the bottom of the Wellington, and fold the edges under. Transfer to a parchment lined sheet pan. Place the Wellington in the oven.
- Bake at 350 degrees for 25-30 minutes and the puff pastry is golden. Allow to cool 10 min. and slice when ready to serve.
- Simmer everything together on low heat for 30 minutes and strain through cheesecloth or a fine mesh sieve. Season with salt and pepper to taste
- Sauté greens and shallots in olive oil and wilt with a little mushroom jus. Garnish finished dish with truffle oil if desired.
- Roast sweet potatoes at 350, for about 45 minutes to an hour, covered. Allow to cool slightly and remove the skins. In a mixer or food processor (or by hand) mash until smooth with the cashew milk and salt.
- To serve, add a small amount of the mushroom jus to a bowl, a dollop of the sweet potatoes and a serving of sauteed greens. Top with a slice of the Wellington.
How exactly did you make the cashew milk? Do you blend the water and cashews?
You can buy cashew milk or other plant milk already made, or you can blend 1/4 cup cashews (soaked) with 1 cup water.
Hello, I’m making this tomorrow but wondering where the sage, smoked paprika and harissa come into play in the recipe? I don’t see them in the instructions anywhere. Thank you.
I updated the recipe instructions because I can see how this would be unclear. The smoked paprika and harissa are in the nut mixture portion of the wellington filling.
I made this for our Thanksgiving for 2. As well as being absolutely delicious, the presentation was so elegant and beautiful. Even the carnivore liked it. I did add chopped mushrooms to the filing. Wish I could post a pic. Looking forward to making it again!