Beet Wellington

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This beet wellington wrapped in a flaky puff pastry is a plant-based version of the classic Beef Wellington with mushroom duxelles. Using a combination of kidney beans, and Gwillimdale Farms Beets gives this scrumptious holiday side dish a meaty texture, savory flavor, and naturally beautiful red color but you can also make this vegan roast with other vegetables and lentils. It’s the perfect side dish for your Christmas dinner!

Beet Wellington

This beet wellington wrapped in a flaky puff pastry is a plant-based version of the classic Beef Wellington with mushroom duxelles. Using a combination of kidney beans, and Gwillimdale Farms Beets gives this scrumptious holiday side dish a meaty texture, savory flavor, and naturally beautiful red color but you can also make this vegan roast with other vegetables and lentils. It’s the perfect side dish for your Christmas dinner!
Print Recipe

Ingredients
  

  • 1/2 cup quinoa, cooked in 100 ml beet juice or water
  • 2/3 cup walnuts
  • 2//3 cup cashews
  • 1 Gwillimdale Farms Red Onion, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 large Gwillimdale Farms Carrot, finely diced
  • 1 stick or celery, finely diced
  • 7 oz Gwillimdale Farms Beets, peeled and grated
  • 1 cup kidney beans, rinsed and drained
  • 2 tbsp mustard
  • 1.5 tbsp tamari or soy sauce
  • 1 tbsp Italian seasoning
  • salt and pepper to taste

Pastry

  • 1 sheet puff pastry
  • 2 tbsp olive oil, for frying

Instructions
 

  • Heat the beet juice or water in a saucepan. Add quinoa, cover and let soak for about 10 minutes.
  • Toast the walnuts and cashews in a large pan, stirring often. Then remove and let cool slightly. Transfer to a food processor and chop coarsely. Set aside.
  • Return the pan back to the stove and heat about 2 tsp of oil in it. Add the onions, garlic, carrots and celery and cook until the vegetables are lightly browned, about 3-5 minutes. Add the grated beet and cook for another 3-5 minutes or so. Deglaze with tamari and cook until is has evaporated. Then season with herbs, salt and pepper.
  • Roughly mash the beans using a potato masher or fork. Then add to the beet mixture along with the ground nuts, mustard and cooked quinoa and mix to combine. Form the mixture into a loaf and wrap tightly in plastic wrap. Then place in the refrigerator.

Wellington Pastry

  • Preheat the oven to 392 °F (200 °C).
  • Roll out the puff pastry and place on a baking sheet lined with parchment paper. Spread about half of the mushroom duxelles on the center of the pastry. Then place the filling on top and spread the remaining mushroom duxelles over it.
  • Cut the sides of the puff pastry into strips and brush with a little plant milk mixed with a pinch of turmeric. Then carefully wrap the strips crosswise over the filling (see step-by-step photos or video above) and lightly press the edges together to seal. Cut off the remaining puff pastry and use it to cut out stars or other designs and place them on top.
  • Brush the entire Wellington with the remaining turmeric milk and bake for about 25-30 minutes until golden brown. Serve Immediately and Enjoy