Classic Beef Wellington (Vegan and Meat Free)
- Curvy Carbivore
- 2 days ago
- 5 min read
Recipe by Curvy Carbivore (@curvycarbivore)
Not sponsored or in collaboration with any brands mentioned
Yield: 5-6 slices | Prep time: 10 min
Cook time: 50 min | Total time: 1 hour
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This Classic Beef Wellington (Vegan and Meat Free) takes the elegance of the traditional holiday favorite and makes it 100% plant-based. Juicy, well-seasoned Beyond Meat ground beef is wrapped in a rich, savory mushroom–onion "duxelles" and layered with smokey plant-based ham, all tucked into golden, flaky puff pastry. The result? A show-stopping centerpiece that’s indulgent, comforting, and guaranteed to impress even the most devoted meat-lovers. Perfect for holidays, dinner parties, or any time you want a dish that feels extra special.
Ingredients (Mushroom & Onion "Duxelles" Layer):
1 tbsp olive oil
1 small yellow onion (about 1 cup, or 8 oz)
1 cup (8 oz) baby bella mushrooms
2 cloves garlic
1 tsp dried thyme (or 2 tsp fresh)
½ tsp dried sage
½ tsp dried rosemary
½ tsp salt
½ tsp black pepper
1 tsp dark soy sauce or tamari
1–2 tbsp breadcrumbs (optional, use if mixture is too wet)
Ingredients (Beef Layer):
1 lb (16 oz) Beyond Meat Ground Beef (or any brand of vegan ground beef you prefer)
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp dark soy sauce or tamari
½ tsp dried thyme (or 1 tsp fresh)
½ tsp dried sage
½ tsp dried rosemary
¼ tsp black pepper
¼ tsp salt
1 vegan "egg" substitute (1 tbsp ground flaxseed + 3 tbsp water)
1–2 tbsp breadcrumbs (optional, use if mixture is too wet)
Ingredients (Wrapping & Assembly):
8–12 slices plant-based ham (such as Tofurky Ham-Style, Unreal Deli, or Yves)
1 sheet vegan puff pastry, thawed
1-2 tbsp Dijon mustard (for brushing the log)
2-3 tsp unsweetened dairy-free milk (to use as an "egg" wash at the end)
Directions:
1) Cook the Mushroom & Onion "Duxelles" Layer
Very finely chop the mushrooms, onion, and garlic. You want the pieces to be very small.
I personally used a food processor to make this step go by much more quickly.
Heat the olive oil in a skillet over medium heat.
Add diced onion and cook until softened and lightly golden, about 6–7 minutes.
Add the chopped mushrooms and cook until very dry, about 8–12 minutes.
This step is crucial; no moisture should remain.
Add garlic, soy sauce, and spices. Stir and cook 1–2 minutes.
Transfer to a plate or bowl and let it cool completely.
2) Cook the Beyond Beef Layer
In the same pan, heat 1 tablespoon olive oil over low-medium heat.
Add the ground beef and break it up as it browns, about 5–7 minutes.
Stir in Dijon mustard, soy sauce, and spices.
Mix well and cook 2-5 additional minutes until fragrant and browned.
Transfer to a bowl and let it cool completely.
Mix in the vegan egg with your hands. The consistency should be similar to meatball mix.
If the mixture seems soft or loose, add 1–2 tablespoons breadcrumbs.
If the mixture seems too dry and still won't hold together, add in 1 more flax "egg".
Transfer it onto a clean surface (or plastic wrap), and form it into a tight, smooth log (about 7–8 inches long).
3) Assemble the Wellington (see below for pictures)
Start with the plant-based ham layer.
Lay out your slices of vegan ham on plastic wrap, slightly overlapping to form a rectangle, about the same length and double the width of the beef log.
Next is the cooled mushroom mixture. Now is the time to stir in 1-2 tbsp breadcrumbs if the cooled mixture looks too wet.
Spoon the cooled mushroom mixture onto the ham, and spread it out evenly. Use all of it, even if it makes a thick layer.
Place the meat log in the center.
Brush the meat log with 1-2 tbsp of Dijon mustard, until it's evenly coated in a light layer.
Use the plastic wrap to roll it up tightly, sushi-style.
For a "make-ahead" version, let the log sit in the fridge overnight, wrapped in the plastic wrap.
4) Assemble the Wellington (see below for pictures)
Preheat the oven to 400° F.
Lay the thawed puff pastry sheet on a parchment-lined baking sheet.
Carefully place the ham-wrapped log in the center.
Try not to handle it too much, the more you handle it or move it around, the more likely it will fall apart.
Fold the pastry around it like a burrito (long sides first, then ends) and gently press to seal.
Trim excess pastry if needed.
Flip the log so it's sitting seam-side down on the baking sheet.
5) Decorate and Bake (see below for pictures)
Score the top with a sharp knife (diagonal slashes or a crosshatch pattern) but make sure not to cut all the way through.
Brush with a tiny bit of unsweetened plant-based milk (do not over-saturate the log).
Bake at 400° F for 28–35 minutes, or until the pastry is deep golden brown.
Let rest 10 minutes before slicing.
Side Serving Ideas:
Tips and Tricks:
Yes this is a lot of steps. However, the components can all be easily made ahead, and you can stop at a few places to break up the work.
Stop after Step 2: Make the mushroom & onion layer, and beef layer (rolled into a log), and place both in the fridge for up to 2 days in advance. When ready to cook, start at Step 3.
Stop after Step 3: Assemble the ham-wrapped log, keep it in the plastic wrap, and place in the fridge for up to 2 days in advance. When ready to cook, start at Step 4.
Stop after Step 4: Once wrapped in puffed pastry, either cover the log or the entire baking sheet in plastic wrap. Place it in the fridge for only a few hours. For example if you assemble it in the morning, then want to bake it that evening.
Doubling: To make a larger loaf, double the mushroom "duxelles" mixture and the meat mixture. No need to double the puff pastry or anything else. This will simply make a larger, longer, thicker loaf that will still cut into 6-7 slices but bigger. You can stretch the puff pastry around it if needed.
Store the leftover Beef Wellington in an air-tight container in the fridge for up to 5 days.
Reheat instructions:
Unsliced log: Allow the leftovers to come to room temp before baking (about 20 minutes). Place on a parchment-lined baking sheet, and bake in a 350° F oven for about 10 minutes or until warmed through.
Sliced pieces: No need to bring the leftovers to room temp. Place the slices on a parchment-lined baking sheet, and bake in a 350° F oven for about 5 minutes or until warmed through. Air-frying the slices is also an option.
Microwaving is not recommended, but can be done as a last resort.
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