Description
This Vegan BBQ Beef Wellington is a plant-based twist on a classic dish. A flavorful mixture of lentils, rice, and savory seasonings is wrapped in flaky puff pastry for a delicious main course that will impress vegans and non-vegans alike.
Ingredients
Scale
Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 tsp smoked paprika
- ½ tsp thyme
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 ½ cups cooked lentils
- 1 cup cooked brown rice
- 1 tbsp BBQ sauce
- Salt and pepper to taste
Other:
- 1 sheet vegan puff pastry, thawed
- 2 tbsp plant-based milk (for brushing)
- Optional: extra BBQ sauce for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté vegetables: In a skillet, heat olive oil, cook onion until soft, add garlic and mushrooms, cook until moisture evaporates. Add paprika, thyme, soy sauce, and tomato paste, cook briefly.
- Combine filling: In a bowl, mix lentils, rice, sautéed mixture, and BBQ sauce. Season with salt and pepper.
- Assemble: Shape filling into a log, place on rolled out puff pastry, fold over, seal edges, place on baking sheet.
- Bake: Brush with plant-based milk, bake for 25–30 minutes until golden and puffed.
- Rest and serve: Let rest for 5 minutes before slicing. Serve with extra BBQ sauce if desired.
Notes
- For a smoky twist, use chipotle BBQ sauce.
- You can prepare the filling a day in advance and refrigerate it.
- Serve with roasted veggies or a crisp salad for a full meal.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
