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The Best Beet Wellington

by Roxy, So Vegan December 21, 2017December 22, 2017
December 21, 2017December 22, 2017
Beetroot Wellington

We’re really excited about adding this delicious beet wellington to our Christmas menu this year.

Nut roasts and veggie pies are always a hit, but it’s nice to experiment with new centerpiece dishes and this wellington ticks all the boxes.

This is a super simple recipe. You can make the roast beetroot and mushroom mixture ahead of time, so all you need to do on the day is wrap everything in pastry and away you go!

Some pastry brands, such as Jus Rol, are vegan-friendly so you don’t have to worry about making your own.

Merry Christmas!

Roxy & Ben

The Best Beet Wellington

The Best Beet Wellington 🎅
– Full recipe bit.ly/2BtGJTb

Posted by So Vegan on Thursday, 21 December 2017

Beetroot Wellington

The Best Beet Wellington
Beetroot Wellington
Servings: 5 people
Ingredients
  • 5 medium raw beetroot (peeled)
  • 1 tbsp olive oil
  • 1 sprig rosemary
  • pinch of salt
  • 500 g mushrooms (roughly chopped)
  • 3 shallots (roughly chopped)
  • 1/2 cup walnuts
  • 4 garlic cloves (peeled)
  • 2 tbsp soya sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp nutritional yeast
  • 3 sprigs thyme
  • 300 g puff pastry
  • plant milk (for brushing)
Servings: 5 people
Ingredients
  • 5 medium raw beetroot (peeled)
  • 1 tbsp olive oil
  • 1 sprig rosemary
  • pinch of salt
  • 500 g mushrooms (roughly chopped)
  • 3 shallots (roughly chopped)
  • 1/2 cup walnuts
  • 4 garlic cloves (peeled)
  • 2 tbsp soya sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp nutritional yeast
  • 3 sprigs thyme
  • 300 g puff pastry
  • plant milk (for brushing)
Beetroot Wellington
Instructions
  1. Preheat oven to 200°C or 390°F.
  2. Line a baking tray with foil and place the beetroot on top of the foil. Drizzle with olive oil and season with salt and rosemary, then wrap the beetroot in the foil. Bake for 45 minutes.
  3. Place the mushrooms, shallots, walnuts and garlic in a food processor, and process until fine.
  4. Transfer the mushroom mixture to a frying pan on a high heat. Add the soya sauce, balsamic vinegar, nutritional yeast and thyme, and fry on a high heat for 15 minutes or until all the water has evaporated.
  5. Roll out the pastry on a baking tray. Then spread half the mushroom mixture along a narrow area 1 inch away from the longest edge and roughly 2 inches away from both shorter edges. Place the beetroots on top next to each other and fill in the gaps between them with more mushroom mixture, pressing down as you go to make sure there are no gaps.
  6. Fold the pastry over the filling as tightly as possible and press down around all the edges to seal the pastry together.
  7. Trim away any excess pastry and press down along the edges with the back of a spoon to create a semi circle pattern. You can use any excess pastry to create decorations to place on top of the wellington.
  8. Brush the pastry with vegan milk and bake in the preheated for 25 minutes.
So Vegan In 5
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2 comments

Avatar
Louise November 16, 2018 - 7:42 pm

Looking forward to making this but what is the sauce/gravy??

Reply
Avatar
Roxy, So Vegan November 21, 2018 - 11:46 am

Hi Louise, I can’t remember what that gravy recipe was now. Was a long time ago 🙂 We have a new 5-ingredient gravy recipe video coming out sooooon though. Best, Roxy x

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So Vegan in 5

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Our debut cookbook So Vegan in 5 is out now! It's packed with over 100 super simple 5-ingredient recipes, making it easier than ever before to eat more plants. Grab your copy today via Amazon.

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