Beet Wellington
recipe

A delicious vegan twist on the classic beef Wellington, filled with beets and mushrooms, perfect for a festive main dish or a coffee gathering.
Preparation Time: 1.5 hours
Serving Size: 6-8 servings

Ingredients:

- 5 medium-sized beets
- Olive oil
- Dried rosemary
- Salt
- 10 shallots (about 200 g)
- 8 garlic cloves
- 250 g mushrooms
- 1 tablespoon chia seeds (+ 3 tablespoons water)
- 100 g walnuts
- 4-5 kale leaves
- 50 g nutritional yeast
- Black pepper
- 1 vegan puff pastry sheet (about 600 g)
- Optional garnish: red wine salt

Instructions:

1. Peel the beets and place them in a baking dish. Brush the beets with olive oil and season with dried rosemary and salt.
2. Roast the beets at 200°C (392°F) for 45-60 minutes, until they are nearly tender. Cover with a lid or foil if they start to brown too much. Allow to cool.
3. Peel and finely chop the shallots and garlic. Dice the mushrooms into small cubes.
4. Drizzle oil in a pan and sauté the shallots and garlic until soft.
5. Add the mushrooms to the pan and cook until the moisture evaporates. Add the cooled beets, chia seeds (mixed with water), walnuts, finely chopped kale, nutritional yeast, and season with black pepper. Mix well.
6. Roll out the puff pastry. Place the filling in the center of the pastry and wrap the pastry around the filling. Decorate the top as desired.
7. Bake in a preheated oven at 200°C (392°F) for about 25-30 minutes, until the pastry is beautifully golden.

Nutritional Information (per serving):

- Energy: 320 kcal
- Protein: 7 g
- Carbohydrates: 28 g
- Fat: 20 g
- Fiber: 6 g

Reviews: 4.7 (4342 reviews) ★★★★★ share