Vegan Wellington

This vegan wellington is a feast for the eye and easy to make. This wellington with a savory tofu beet filling is perfectly balanced with the puff pastry and no mushroom duxelles paste. Wrapped and baked until golden brown.

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Vegans and vegetarians are mushroom lovers. Does this apply to you? I don’t hate mushrooms, but I’m also not a huge fan. So, while I technically can eat mushrooms, I prefer to make recipes without mushrooms, if possible. And as such, this vegan wellington is made without mushrooms, although mushrooms would be an excellent ingredient for this recipe.

This vegan wellington looks festive and inviting, is delicious, and is easy to make. This savory tofu beet filling with a no mushroom duxelles paste wrapped in puff pastry and baked to perfection is a delicious foolproof recipe.

This wellington is not only vegan but can also be prepared gluten-free and oil-free if you wish.


The original recipe is a beef wellington. But what is a wellington recipe? In 1815 to celebrate the first Duke of Wellington and his achievements, the first beef wellington recipe was created. Gordon Ramsay, however, made the modern version of Beef Wellington. And just like that, here we are with a vegan version of beef wellington. Gordon Ramsay, forgive me, but also try this vegan version.

Beef wellington is beef filling (like filet mignon), with a duxelles pate rolled up in puff pastry.

This vegan version is not lacking any flavor, though. The flavors are perfectly balanced, and the puff pastry is the right addition to make this an easy, delicious go-to recipe to impress guests (or yourself).

baked vegan wellington on a white plate with rosemary and one slice cut


Duxelles is a finely chopped (or minced) mixture of mushrooms, herbs, onions, pepper, and butter. It is used as a paste in classical cookbooks as a stuffing or pastry filling. I used lentils instead of mushrooms for this recipe and added garlic and soy sauce for more flavor.


Most store-bought puff pastries are (accidentally) vegan. I love to have a few rolls so puff pastry in my fridge during the holiday season. It is great for both sweet and savory recipes. All my puff pastry recipes are easy to make and look impressive.

You can even find gluten-free, vegan puff pastry in some supermarkets. Some are square or round. For this recipe, the shape doesn’t matter that much.

All you have to do is take it out of the fridge about 10-15 minutes before you need it in your recipe. This will allow the puff pastry to get to room temperature. If the puff pastry is still too cold, you could tear it while working with it.


There are three steps to making vegan wellington: the filling, the lentil paste, and the wrapping.

The filling and paste are entirely mushroom-free. I have noticed that many vegetarian or vegan wellington recipes require mushrooms, but lentils are a great and tasty alternative with the same texture. 

It might look impressive, but the recipe is very straightforward. All you need to do is blend the ingredients for the filling in a food processor. Start with the walnuts and herbs, and then add the other ingredients.

ingredients vegan wellington on a white tablecloth

The tofu and cooked beet are the essential ingredients for the filling, but the other ingredients balance this recipe. The maple syrup will balance the bitterness in the beets, and the herbs, soy sauce, and balsamic will flavor the tofu. Shape the filling mixture like a log and bake.

Next, in a skillet or sauté pan, combine the ingredients for the lentil paste and mash half of it. This will create that paste texture while not losing all texture.

ingredients lentil paste filling on white backdrop

Finally, wrap the filling with puff pastry and bake until golden brown.

wrapped vegan wellington on white parchment paper

The tofu and beetroot filling is not a thick overpowering filling. Since this is a vegan version, I think the ratio of filling, lentil paste, and puff pastry should be balanced. When I take a bite, I want to taste all the layers, not just the filling.

Place the baked filling in the middle of the puff pastry and mark it in the puff pastry. Remove the baked filling and add a layer of the lentil paste in the marked shape. Place the baked filling back on the lentil paste and cover it with a final layer of the lentil paste.

You can cover the filling with puff pastry like a blanket or use a more decorative way.

I like to make slightly diagonal incisions in the puff pastry on both sides of the filling. And then alternate by covering the filling with the left and right side, like a braid.

If you decide to cover up the filling like a blanket, make a few tiny holes in the puff pastry so steam can escape during the baking.

Before the wellington goes in the oven, you can brush it with olive oil or vegan butter. But an oil-free option is also possible. Any plant-based milk or aquafaba would also work well as a pastry wash.

Place on a baking sheet lined with parchment paper or a silicone baking mat and bake until the wellington is golden brown. Depending on your oven, this can take about 40 minutes at 180°C/350° F.


Puff pastry is not filo dough, which is relatively thin. Puff pastry is thicker and easier to work with.

The puff pastry must be at room temperature before you start assembling your wellington.

How you wrap the filling is not so important as long as the filling is covered and allows some steam to escape. So, if you wrap your filling like a blanket, make a few holes so steam can escape.

But it’s also simple to beautifully score your puff pastry. It’s easy and makes your wellington look more festive.

Place the baked filling in the middle of your puff pastry and make diagonal slits on both sides with a knife. But you can also make a few big slits and cross those over the filling.


This recipe might be simple, but it does require a few steps. Luckily, you can make vegan wellington ahead. You can prepare the vegan wellington until the baking part. So, make the wellington up right before baking it in the oven.

The wellington is ready (wrapped in puff pastry), but instead of baking it, you can wrap it in plastic wrap or store it in a sealed container and place it in the fridge for up to 24 hours. The next day, bake and serve. You might have to add about 10 minutes of extra baking time.

Any leftovers can be kept in the fridge and warm up in the oven on low until it is heated through before serving.


This vegan wellington recipe is a true feast for the eyes and easy to make. You will love this vegan wellington because:

  • You can make it ahead.
  • The ratio of filling, lentil paste, and puff pastry are perfect.
  • This wellington can be made oil-free and gluten-free as well.
  • It is filling and festive.
  • And so easy to make.
cut baked vegan wellington on a white plate

Are you going to make this vegan wellington?

If you are going to make this vegan wellington, I would love to see your creations. I enjoy seeing your photos and comments. You can tag me on Instagram @thegreencreator #thegreencreator. It also helps a lot if you rate this recipe and comment below. I’m already excited to see your vegan wellington!

baked vegan wellington on a white plate with rosemary
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baked vegan wellington on a white plate with rosemary


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  • Author: Bianca
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 1x
  • Method: oven
  • Cuisine: English
  • Diet: Vegan


This vegan wellington is a feast for the eye and easy to make. This wellington with a savory tofu beet filling is perfectly balanced with the puff pastry and no mushroom duxelles lentil paste. Wrapped and baked until golden brown.




  • 1 block tofu (200 grams / 7 oz), pressed
  • 1 small beetroot (cooked)
  • 2/3 cups (85 grams) walnuts
  • 1 teaspoon thyme, minced
  • 3 teaspoons rosemary, minced
  • 1½ teaspoon garlic powder
  • 1½ teaspoon onion powder
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • ¼ teaspoon dark pepper, ground
  • 2 tablespoons (18 grams) flour (gluten-free is ok)
  • 1 sheet vegan puff pastry

LENTIL PASTE (no mushroom duxelles)

  • 1 cup (195 grams) cooked brown lentils
  • 2 teaspoons olive oil or vegan bouillon
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • 2 teaspoons soy sauce
  • dash of ground black pepper


  • 12 tablespoons olive oil or;
  • 12 tablespoons vegan butter or;
  • 12 tablespoons plant-based milk or;
  • 12 tablespoons aquafaba



Remove the puff pastry from the fridge so it can get to room temperature (for about 10-15 minutes) and preheat the oven at 180° C / 350° F. Line a baking tray with baking paper.
In a food processor, place the walnuts, thyme, and rosemary and process until fine. To the food processor, add the pressed tofu, cooked beet, garlic powder, onion powder, balsamic vinegar, soy sauce, lemon juice, maple syrup, flour, salt, and pepper. Process until smooth.

On a baking tray lined with parchment paper, place the tofu beet mixture and shape it into a log. It should be compact and about 18 cm / 7.1 inches long. You can use a spatula or your fingers. Bake for about 25 minutes at 180° C/350° F. The filling should be relatively compact, firm, and dark red when done. Let it cool.


Heat a skillet or pan on medium heat with 2 teaspoons of olive oil or vegan bouillon. Add the finely chopped shallot and let it become translucent. Add minced garlic, soy sauce, cooked brown lentils, salt, and pepper. Let the mixture heat.
Transfer the lentil mixture to a bowl and mash about half of the lentils with a fork or potato masher.


Roll out the puff pastry. Place the baked tofu beet filling in the center of the puff pastry.
Mark the shape of the filling with a butter knife or spatula, but make sure not to cut the puff pastry. Only outline the shape.

Remove the filling and place a layer of the lentil paste in the outlined log shape. You can do this with your hands or a spoon and spatula.

Place the baked filling on top of the lentil paste and place another layer of lentil paste on top of the baked filling. Slightly press the lentil paste in the log to avoid falling off.

If you have any lentil past left, you can also cover the sides of the baked filling.

With a knife, make slits on both sides of the puff pastry. They should be slightly diagonal (see photos and video), so you can braid them easily on top of the filling while making a beautiful pattern. Cover the right slit over the log, followed by one on the left, and so on. Fold any left-overs puff pastry on the top or bottom over the filling.

The small gaps in between the slits will allow for steam to escape.
Brush the wellington with a vegan pastry wash. This can be oil, vegan butter, plant-based milk, or aquafaba. A pastry wash will give the wellington that golden brown color.

Bake at 180° C / 350° F for about 30-45 minutes. The baking time depends on your oven. The wellington is ready when the puff pastry is beautifully golden brown.

Let the vegan wellington cool before cutting it.

Serve with steamed veggies, a side dish, a gravy, or a cranberry sauce.


You can make this recipe gluten-free by using a gluten-free puff pastry and gluten-free flour. The flour helps to bind the mixture so that any flour will do.

This recipe can be made oil-free. Replace any oil in this recipe with vegan bouillon.

Leftovers can be stored in the fridge in a container with a lid. Warm the leftovers up in the oven on low until it is heated through before serving.

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