Serve this Vegan Wellington for the holidays! It’s made with an oh-so meaty vegan beef and lentil filling, wrapped in puff pastry, and ready in about 1 hour. You can even make it ahead of time!
Make this year’s holiday dinner the best one yet by adding this Vegan Turkey Roast, this Vegan Maple Glazed Ham, and my Vegan Cornbread Stuffing to the menu.
“Your recipes are all great but this one is fantastic! I made this for Christmas Eve and even the non-vegans liked it. The ingredients and seasonings give this meal a wonderful flavor! I could not believe how good it was. I wish I would have made two to have some leftovers.” – Lourdes
When I picture my perfect vegan Thanksgiving dinner plate, there are always a few slices of this Vegan Wellington on there. I see them next to my green bean casserole and mashed potatoes, all drizzled with mushroom gravy. How could a vegan holiday meal get any better?!
Now, making a vegetarian beef wellington for the holidays may sound like a lot of work, but I promise it’s easier than you think. You just have to lightly cook and combine the vegan beef and lentil filling, wrap it all up in puff pastry, and then bake it in the oven. No fancy ingredients or complicated techniques included.
If you’re looking for a just-as-tasty main dish that makes plants the star, try my Vegan Mushroom Wellington as well. It never hurts to have two wellingtons at dinner!
Why you’ll love this vegan beef wellington
- Wow-worthy holiday main dish – When I bring this vegan wellington to Thanksgiving or Christmas dinner, everyone asks for a slice, vegan or not!
- Rich and “beefy” filling – The “beef” filling is what makes this a real showstopper of a dish. A mix of vegan ground “beef,” lentils, oats, soy sauce, and winter herbs makes it taste so hearty and savory.
- Make-ahead friendly – Your time is precious around the holidays, so prep it the day before the dinner to save yourself the stress.
How to make a vegan wellington
Find the complete printable recipe with measurements below in the recipe card.
Start by making the filling. Sauté the onion in a large skillet over medium-high heat. Add the vegan beef and cook until it’s browned. Stir in the garlic.
Take the skillet off the heat and stir in the thyme, sage, paprika, black pepper, soy sauce, Worcestershire sauce, and quick oats. Set it aside to cool.
Combine the ground flaxseeds and water together in a small bowl to make the flax eggs.
Mash the lentils in a large bowl until they’re slightly broken down. Add the cooled filling and flax eggs to the bowl and stir to combine.
Next, assemble the vegan wellington. Roll out the puff pastry into a rectangle and dump the filling in the middle, leaving about 1 inch of space on all sides. Pack the filling into a tight, tall loaf.
Fold the sides of the pastry over the top of the filling. Pinch to seal the edges.
Transfer the wellington to a sheet pan, seam side down. Brush the tops and sides with melted butter, then use a paring knife to score the top of the dough in a criss-cross pattern.
Recipe Tip
Scoring (or slicing) puff pastry helps the steam escape from the filling and makes for a beautiful presentation. To score, gently drag a sharp knife diagonally through the top of the wellington 3 or 4 times, then repeat going the other direction to end up with a criss-cross pattern.
Bake the wellington until it’s golden brown all over. Set it aside to cool for 5 minutes, then slice and enjoy with my Easy Vegan Gravy poured over top.
Frequently asked questions
A traditional beef wellington wraps beef tenderloin in puff pastry and bakes it until the steak is medium-rare and the pastry is golden brown. It’s a notoriously difficult yet impressive recipe. I much prefer my vegan version, though!
Most store-bought 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.
Yes. Swap the soy sauce for tamari and oats for gluten-free breadcrumbs in the filling. For the crust, try gluten-free puff pastry (I haven’t tested this) or use my Gluten-Free Pie Crust instead.
Yes, you can prepare the vegetarian beef wellington up until the point of baking. Cover the unbaked pastry-wrapped wellington in plastic and refrigerate it for up to 24 hours before baking. I don’t recommend freezing the unbaked wellington because the pastry will likely burn before the inside is warmed through.
Wrap the wellington slices in plastic wrap or keep them in airtight containers. They’ll keep for 2 to 3 days in the fridge or up to 3 months in the freezer. You can thaw the leftovers or reheat them from frozen in a 350ºF oven for 10 to 15 minutes.
Vegan Wellington
Ingredients
- 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
Instructions
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.
Notes
- 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.
Absolutely delicious!!! Just made this for dinner with roasted Brussels sprouts and spinach salad. Excellent recipe Nora 🙌
Your meal sounds delicious, Karen! I’m thrilled you loved the recipe! Thanks for your terrific review and feedback!
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.
Thanks Nora.
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?
Thank you
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!
Suzanne
I bet breadcrumbs will work fine! I hope everyone enjoys it. Thank you so much!