Vegan beef wellington

January 31, 2017

I have to admit, I’ve never had a real beef wellington, but I have had other things wrapped in pastry and honestly, is there anything more decadent and delicious? It can instantly elevate any old vegetable or piece of protein, and seriously impress your guests. Plus, it’s surprisingly easy to make.

For this recipe, I used my chicken-style seitan, but you can use any seitan recipe you like. Once the seitan is cooked, it’s really a matter of assembly. And I admit, I don’t make the prettiest looking wellington, but you know what? It still tastes pretty damn good (if I do say so myself). Besides, once you cut into that bad boy, that flaky pastry is going everywhere, so no need to worry too much about presentation.

I recommend serving this as you would with a Sunday roast – with loads of veg, roast potatoes, stuffing, and a thick mushroom and onion gravy. The recipe below is good for 2 very hungry people, or 4 moderately hungry people. One slice was enough for me, but the hubs required two and a half πŸ˜‰


  • 1 sheet vegan puff pastry (like Jus Rol)
  • 1 “loaf” of seitan (recipe here)
  • 1/2 cup unsweetened soy milk
  • 250g chestnut mushrooms, diced
  • 2 teaspoons olive oil
  • 1 teaspoon mixed Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder


  1. Ensure you defrost the pastry for at least 2 hours. If it starts to crack when you unroll it, it’s still too cold.
  2. Pre-heat the oven to 200c. Line a baking tray with parchment paper.
  3. Prepare the mushroom filling by heating the oil over medium heat. Add the diced mushrooms and spices and cook for around 5-6 minutes, until the mushrooms are thoroughly cooked and the liquid has evaporated.
  4. On a lightly floured surface, place the pastry and roll it out to make it thinner – about 1/8 of an inch (don’t worry, it doesn’t have to be exact). You may need to cut off extra pastry once it’s rolled out.
  5. Add the mushrooms in a layer, leaving a little space around the edges, and place the seitan on top.
  6. Use the soy milk to brush around the edges, and then fold the pastry over the seitan and seal it.
  7. Place the seam downwards on the the baking tray, and fold the edges completely (or use a fork to seal the edges). Cut off any excess pastry.
  8. Make 3-4 cuts in the top of the pastry and brush the entire pastry with soy milk.
  9. Place in the oven and cook for around 40 minutes, or until the pastry is browned.
  10. Remove from the oven, cut into thick slices and serve immediately. Enjoy!


  • Andrew Clarke January 31, 2017 at 10:58 pm

    Po Ta Toes courtesy of moi.

  • veganoo February 2, 2017 at 1:18 pm

    Looks tasty πŸ˜‹

  • anlapf February 6, 2017 at 11:02 pm

    Hi there πŸ™‚ I really like your blog and just nominated you for the Bloggers Recognition Reward!

    • lindsay February 7, 2017 at 4:16 pm