This show-stopping Vegan Wellington is beefy, hearty, and flavorful! Filled with lentils and vegan beef, this pastry-wrapped main is incredibly delicious and perfect for the holidays.
Trust me when I say that no one will be missing the meat at your vegan holiday celebration when you serve a Vegan Wellington! This impressive main dish is made with a savory vegan beef and lentil filling before being wrapped in puff pastry and baked. So delicious and savory, every bite will wow your guests!
Making a vegan wellington is surprisingly easy. The ingredients are simple, plus with all of the vegan ground beef options available nowadays, this vegetarian dupe ends up tasting somewhat similar to a real beef wellington.
Slice it up and serve this golden brown, buttery wellington with a side of mashed potatoes, green bean casserole, and sweet potato casserole. A big ‘ol drizzle of gravy completes the meal!
What is a vegan beef wellington?
This recipe takes after the traditional wellington recipe, which is made by wrapping beef tenderloin in puff pastry, then baking it until the meat is cooked through and the pastry is golden brown. Instead of beef, a vegan beef wellington uses vegan ground beef, mushrooms, and lentils in the filling. It bakes easily in the oven and turns out super savory and delicious!
Ingredients needed (with substitutions)
- Puff pastry – You can find vegan puff pastry in the frozen aisle of most grocery stores. You can try gluten free puff pastry (I haven’t tested this) or use gluten free pie crust instead.
- Onion and garlic – Yellow or white onions are best.
- Vegan beef crumbles – Impossible or Beyond Beef are super meaty and delicious. You could also use rehydrated TVP or your favorite frozen beef type crumbles. Or use a mix of chopped mushrooms and walnuts!
- Herbs and spices – Like dried thyme, sage, paprika, fresh parsley, and black pepper.
- Soy sauce – Or gluten free tamari.
- Vegan Worcestershire sauce – You can substitute this for more soy sauce.
- Quick oats – Or use certified gluten free oats.
- Ground flaxseed and water – Flax eggs help bind the filling and prevent it from crumbling.
- Lentils – Canned green or brown lentils, black beans, or chickpeas.
- Vegan butter
- Olive oil
How to make a vegan wellington
The puff pastry can take some time to thaw, so make sure to transfer it to your refrigerator the night before making the wellington or keep it on the kitchen counter for 30 minutes while you prepare the filling:
- Saute the onions, vegan “beef”, and garlic together in a skillet. Mash the lentils in a separate bowl. Add the beef mixture and flax eggs to the lentils and stir to combine.
- Roll out your puff pastry and pour the meaty mixture into the middle. Pack it tightly together into a loaf shape.
- Fold the sides of the pastry over the top of the loaf.
- Pinch and seal the edges. Use a little water to help it seal.
Place the assembled wellington on your pan seam side down. Brush the tops and sides with melted vegan butter and score the dough with a knife into a criss-cross pattern.
Bake the vegan beef wellington until the pastry is golden brown. Let it cool for 5 minutes, then slice and serve!
How to score puff pastry
Scoring (or slicing) puff pastry helps the steam escape from the filling and makes for a beautiful presentation. It’s easy! Just drag a sharp knife diagonally through the top of the wellington about 3 or 4 times and continue the other direction so you end up with a criss-cross pattern. Each slice should be 1-inch apart.
Frequently asked questions
- Is puff pastry vegan? Most storebought frozen puff pastry is surprisingly vegan-friendly! Pepperidge Farm makes an accidentally vegan puff pastry that’s delicious and really easy to work with. You should be able to find it or similar brands in the frozen section at most major grocery stores
- Can a vegan wellington be made ahead of time? Absolutely! To make your vegetarian wellington ahead of time, make the filling and assemble it in the pastry. Wrap the unbaked wellington in plastic and keep it in the fridge 1 day ahead of serving.
- How do you store the leftovers? Wrap up the individual slices or the leftover wellington in plastic or keep them in an airtight container. The leftovers store well in the fridge for two to three days and can be reheated in a 350ºF oven.
Want more impressive vegan holiday mains?
The holidays are a time for lots of delicious food, so be sure to check out my other vegan Thanksgiving and Christmas recipes!
- 1 sheet frozen puff pastry vegan
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 12 ounce package vegan beef I used Impossible
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon paprika
- few shakes black pepper
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1/2 cup quick cooking oats
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 15-ounce can lentils, drained and rinsed
- 1 tablespoon vegan butter, melted
- fresh parsley, for serving
Thaw puff pastry and preheat oven
- Set the frozen puff pastry out to thaw while you prepare the filling. It will take about 30 minutes to thaw.
- Preheat the oven to 400 degrees F and lightly grease a baking pan.
Prepare the filling
- In a large skillet, warm the olive oil over medium-high heat. Add the onion and sauté for about 2-3 minutes, then add the vegan beef.
- Use a wooden spoon to break the "beef" into crumbles, and cook until browned.
- Stir in the garlic and cook for 1 more minute.
- Remove from heat, and add the thyme, sage, paprika, black pepper, soy sauce, Worcestershire sauce and quick cooking oats. Stir and set aside to cool for 10 minutes.
- Make your flax eggs – Stir the ground flaxseeds and water in a small bowl. Set aside to thicken for a few minutes.
- In a large bowl, add the drained and rinsed lentils. Mash with a potato masher or fork until they are broken down a bit, but they shouldn't be pasty. Leave some texture. Add the slightly cooled mixture from the pan along with your flax eggs and stir well to combine.
Assemble the wellington and bake
- Once the puff pastry is thawed, roll it out to about 9×12 inches.
- Scoop the meaty mixture in the middle of the puff pastry. Leave an inch of space on all sides. Pack the filling tightly using your hands, into a loaf type shape.
- Fold the sides of the pastry over the top of the mixture. Pinch and seal the edges. If needed, use a little water to help it seal.
- Place the wellington on the prepared pan, seam side down. Handle gently.
- Brush the tops and sides with melted vegan butter. Use a sharp knife to score the dough in a criss-cross pattern.
- Bake for 30-35 minutes until golden brown. Let cool for about 5 minutes before slicing and serving.
- Puff pastry is usually vegan, but check the ingredient list to make sure. I used Pepperidge Farm.
- I used Impossible brand, but Beyond or other brands work just as well. You could also use rehydrated TVP, or even a combination of mushrooms and chopped walnuts for a more “whole food” version.
- I used canned lentils to make the recipe easier, but feel free to cook your own from scratch. Or use a different bean, like chickpeas or black beans.
- Make ahead – Prepare the unbaked wellington ahead of time and wrap well in the refrigerator for up to a day.
- Leftovers – Leftover wellington heats up well and will keep for 3-4 days. If serving for a holiday, I recommend baking it right before serving for best results.
THE BEST!!!!!!!! It was delicious!!!!! And so easy to make!!!!
Hi Lucia. Thank you for your terrific feedback! I’m thrilled that you loved the Wellington!
I made this for Christmas dinner. I was excellent! Very flavorful, festive yet so wary to prepare.
I’m so glad that you love the vegan Wellington! I appreciate you sharing your wonderful feedback!
I made this for Thanksgiving with a meat substitute and it was wonderful…actually my entire meal was from you…lasagna, Wellington and then the cheesecake! I’ve decided to make this again for Christmas but want to try TVP, how much dry TVP do I need to use to get 12oz like the crumbles? TIA and Happy Holidays!
That’s so wonderful to hear, Nadine! You would likely need about 1 1/2 cups of dry TVP to replace the ground “beef”. Hope this helps and Happy Holidays!
Made for Thanksgiving and it was a huge hit with with all the meat eaters! I added chopped mushrooms to the mix and did not seem to need the added flax. I made it into a loaf, chilled overnight and then wrapped it in phyllo the next day. Definitely a keeper!!!
Hi Ronnie. Your Wellington sounds delicious! I’m so glad it was a hit at your gathering! Thanks for your wonderful feedback!
Oh my gosh. Made this tonight as our “main” for thanksgiving. I used Morningstar crumbles and otherwise fully followed the recipe and WOW. Insanely delish (and shockingly easy!) I think next time I would like to incorporate some mushrooms and maybe some grated zucchini into the mix…this is gonna become a staple in our kitchen. Thank you!
I am so happy that you loved the Wellington and found it easy! How wonderful that it will be added to your meal rotation! Thanks for your wonderful feedback and review, and for choosing my recipe to be part of your thanksgiving feast!
Forgot to put the star!
Outta this world delicious!!!!!! 10 stars.
I am so thrilled you loved the recipe! Your positive words mean a lot to me! Thank you for sharing!
This Wellington is simply the best!! I followed the recipe exactly as printed. Looked so professional when completed. My adult son had high praises many days after eating it. Served it with your easy vegan gravy. Thank you Nora!!!!!! Your recipes are so delicious and reliable.
Thank you again, Shar! I appreciate your feedback, and am happy you are loving my recipes! Happy cooking!
This recipe was so easy to make and absolutely delicious. Top top it off, it looked fancy and professionally done. I made it using Gardein crumbles. This is a crowd-pleaser!
Thank you for your wonderful feedback, Jillian! I’m so glad you loved the wellington!
Made this today. It will definitely be a staple on my dinner menu rotation. So easy and so tasty. Your recipes never fail to impress. Thank you! ??
Thank you for your wonderful feedback on my recipe! I’m thrilled you’ll be making it often! I appreciate you using my recipes, and am so glad you are enjoying them!
Loved this. Have always wanted to try a wellington, but everything recipe has mushrooms for a main ingredient. Was so happy when you posted this and made it last night. Delicious and quite easy too.
Thank you for sharing your review and comments, Cheryl! I’m thrilled that you found the Wellington delicious and easy! Wishing you happy cooking!
Would have given this 6 stars if possible. Delicious easy to make my week wife and I absolutely loved it. Thanks so much for sharing!!
I made this with beyond meat and the bottom burned like crazy wow this was delicious I’m trying to figure out why it burned. In addition after 45 minutes the pastry was still undercooked I attribute this to the moisture of the beyond meat
I’m not sure, I didn’t have that problem at all. They meaty mixture shouldn’t be that wet at all, did you forget any ingredients by chance?
Last year I made two wellingtons, one with a lentil mixture and one with Impossible ground. Both were meh. So when I saw this recipe I was very excited but bought a vegan roast as back up just in case… Well, that was completely unnecessary! This Wellington is absolutely delicious and SO easy to make. It was a huge hit with my family and friends. I ended up making two small wellingtons because my puff pastry was not cooperating when I tried rolling out big enough for all the filling – and they were perfect! My family insists I make it every year for the holidays from now on. Thank you for an awesome recipe!
I’m so glad the Wellington was a delicious hit with your family! Thank you for taking time to share your fantastic review and comments! Wishing you lots of happy cooking!
Amazing. I had never eaten nor prepared a Wellington before today. This was simple to make, beautiful, and it was loved by all. I made two with the filling, (probably could’ve stuffed the pastry more) so we have leftovers (yay!). I made no changes to the original recipe. Thank you again Nora! I can always count on your recipes to meet my needs and exceed my expectations! Merry Christmas and Happy Holidays…
Thank you for your wonderful review and comments! I’m glad the Wellington turned out great for you! I appreciate you using my recipes! Happy holiday cooking!
Just made this for Christmas Eve dinner and it was fantastic!! Made it with tvp as mentioned in the substitutions list (which I’ve never cooked with before) and wow it was good! Normally don’t leave reviews but this is the fourth recipe I’ve tried from Nora and every single one was incredible!
Thank you for using my recipes, and for sharing your great review! Welcome to my site, and I hope you enjoy your journey though my recipes! Reach out if you have questions about any of my recipes! Happy cooking!
Will this recipe freeze well?
Yes, it freezes quite well.
just made this for a dinner party with some friends the other night and it was such a hit! this meal is so hearty and delicious and there will not be any leftovers. The only change I made was using fresh herbs and adding a few dashes of pepper and crushed red pepper. be gentle with the scoring lest you puncture the puff pastry. i didn’t have a rolling pin on hand but made do without one. I’m making this again on Christmas day. Thanks for this recipe!
I’m so glad you enjoyed the recipe, Christina, and that it was a hit with your friends! Thank you for sharing your wonderful comments and ideas! Happy holiday cooking!
Made this for my non vegan husband and we loved it! So yummy. Will be making again in a few days for Christmas.
I’m so glad you loved it! Thank you for sharing your fantastic review and comments! Happy holiday cooking!
My family has had so many of your recipes and we have never been disappointed. We always say thank you Nora at the end. I would like to make this with the mushroom and walnut combo, and was curious if you could advise on the quantity and kind of mushroom and the amount of walnuts that would work best for this recipe.
Thank you in advance.
Thank you so much! I’m happy to hear your family is enjoying my recipes. 🙂 I would tried 2 cups of chopped walnuts and perhaps 1/2 cup chopped walnuts. And then use everything else as in the recipe. Hope that helps and you enjoy!
How would you suggest wrapping if you’re using your gluten free pie crust?
I would roll the dough fairly thin, wrap it up, cut the slits and carry on the same as the puff pastry method. The taste will be different but it works.
I plan on trying this recipe, it sounds like a winner! I personally would NEVER use Impossible brand of vegan meant, Beyond Meat is SO delicious and not GMO!! You can use what you want, of course.
Thanks for the recipe. I will make one GF and one with a vegan puff pastry, but read the ingredients, one famous brand, the 1st ingredient was high fructose corn syrup, BAD. So, I will keep looking or use your pie crust recipe.
I hope you enjoy the vegan Wellington!
My mind is officially blown! I’ve given this recipe 5 stars, because I know it will be! So excited to bring this to Christmas dinner at my carnivore-parents celebration ??? yayyy!
Having a blast going through your recipes and sharing on Insta, thanks Nora!! Loves from Oregon, Heather
Thank you for your vote of confidence! I hope you enjoy the recipe! It will be a great one for Christmas dinner! Thank you for using my recipes, and for sharing them! I appreciate you! Happy holiday cooking!
Any suggestions for a substitute for the oats. My daughter is allergic and Is like to make this for Christmas dinner. Looks like a great recipe! Thank you! I love all your recipes!
I bet breadcrumbs will work fine! I hope everyone enjoys it. Thank you so much!