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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.