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This vegan Wellington is a dream come true. The roast is tender and juicy, the mushroom cream adds richness and flavor and the layer of pastry adds a touch of crispiness. The result is a plant-based Wellington that everyone will love!
Before I went vegan, Filet Wellington was one of my favorite dishes! I would often make it when we had friends over for dinner, and it was always a big hit!
Over the years, I tried several times to create a vegan recipe that came close to the traditional one, but the end result never quite satisfied me. That changed when I came up with the idea of using my vegan roast beef recipe as the basis for a vegan Filet Wellington. The result turned out absolutely spectacular. This vegan Wellington is juicy, full of flavor and simply delicious!
Before you jump into the kitchen, I recommend you read this blog post carefully. The recipe is simple, but there are a few steps you need to follow.
- Vital wheat gluten
- Smoked tofu
- White wine or Marsala?
- Puff pastry
- Step 1: Making the filet
- Step 2: Shaping the filet
- Step 3: Cooking the filet
- Step 4: Making the Duxelles
- Step 5: Shaping
- Step 6: Baking the filet Wellington
- How to store vegan Wellington
- More recipes you may like
- If you try this recipe...
- 📖 Recipe
- 💬 Reviews
To make a vegan Wellington you'll need the following ingredients (don't be intimidated by the list, I'm sure you'll find plenty of them on your kitchen shelf):
- vital wheat gluten (for more info on wheat gluten, check out this blog post).
- raw beet
- olive oil
- vegan cream (from soy or oats)
- vegan puff pastry
- smoked tofu
- vegan butter
- white wine or marsala
- maple syrup (or agave syrup, date syrup)
- sweet paprika powder
- onion powder
- garlic powder
- vegan prosciutto (optional)
- white beans (canned) (forgotten in the picture)
Vital wheat gluten
Various ingredients are used to make vegan meat. One of my favorites is vital wheat gluten. In this blogpost I have explained in detail what it is, how it's made, and why you can use it in your cooking without any worries.
If you've read the ingredients list, you may have wondered, "What's a beetroot doing in a vegan filet?". We need it for two reasons: First, it helps mimic the blood of a traditional filet, and second, it makes it more tender.
To make the color look realistic, it is necessary to use a raw beet. If you use a precooked one, the color will be more purplish and less realistic.
In this recipe we replace the bacon, traditionally used for mushroom duxelles, with smoked tofu. This gives the duxelles a similar flavor note. If you can't find it, you can replace it with ½ teaspoon of smoked paprika or omit it.
White wine or Marsala?
The white wine (or marsala) has the job of making our mushroom duxelles fragrant and delicious.
The wine is added at the end of cooking, when the mushroom pate is nicely cooked and golden. The addition of the wine adds an extra touch of flavor that makes the duxelles downright delish.
My grandmother always used Marsala when making duxelles and I follow her lead. In my opinion it makes the flavor more unique and tasty.
Having said that, I know Marsala is not easy to find everywhere so I leave it up to you to decide which wine you prefer to use.
What would be a filet Wellington without puff pastry? Nothing! That's why I recommend using a high quality puff pastry. Almost every puff pastry in supermarkets these days is vegan because they are made with palm oil instead of butter, so you should have no problem finding a vegan one.
Making puff pastry at home is a tedious and time-consuming process, which is why I prefer to use store-bought puff pastry for this recipe. Of course, if you prefer to make your own, you can.
Step 1: Making the filet
The preparation of the filet is very simple. We add vital wheat gluten, spices, pureed beet, beans and olive oil to a food processor and we blend until we get a lump-free mixture.
If your food processor isn't too powerful, I recommend adding the gluten after you've pureed the rest of the ingredients.
The mixture is ready when it looks like the one in the picture below.
Step 2: Shaping the filet
When the mixture is free of lumps, we can form the fillet. To do this, we take the mixture from the food processor and place it on a clean work surface.
Then we shape the mass into a ball and then roll it with the palms of our hands into a cylinder about 20 cm long. The fillet should look like the picture below.
Step 3: Cooking the filet
Once the filet is formed, it's time to cook it. In order for it to keep its shape during cooking, we can roll it in a cheesecloth (as in the picture below). If you don't have a cheesecloth, you can skip this step.
Once the filet is wrapped, we put it in a pot full of hot broth and let it simmer slowly for 90 minutes. It's important that the broth simmers on low heat.
When the filet is cooked, we remove it from the broth and let it cool to room temperature. Once it's cold, we put it in an airtight container and let it rest overnight in the refrigerator. The filet will have a "meatier" texture after resting in the refrigerator, so you shouldn't skip this step.
Step 4: Making the Duxelles
A traditional duxelles is prepared with bacon, onions, garlic, butter, mushrooms and white wine. The vegan version is not far from the traditional one.
The only ingredients that we need to replace are bacon and butter. We replace the first one with smoked tofu and use vegan butter/margarine instead of traditional butter.
To prepare the vegan duxelles, we start by finely chopping the mushrooms and tofu. Then we melt the butter in a hot pan, add the onions and garlic and fry them for 5 minutes.
Once the onions are caramelized, we add the chopped mushrooms and tofu and sauté everything for 15 minutes until the mixture is golden brown.
To make the duxelles even more aromatic, we deglaze it with white wine or Marsala and cook it for another 2-3 minutes.
Then we adjust it with salt and pepper and allow it cool completely. Finally, we put it in an airtight container and let it rest overnight in the refrigerator.
Step 5: Shaping
The next day we shape the filet Wellington. We coat the filet with mustard and sear it on all sides in a hot pan with olive oil. Then we put the filet on a plate and brush it again with a little mustard.
After that we place a piece of plastic wrap on a clean working surface and add the slices of vegan prosciutto on it so that they overlap slightly and form a layer or prosciutto (as shown in the picture below).
Next we apply the duxelles on the vegan prosciutto and smooth it out with a spoon (as shown below).
Then we place the filet on it and we roll it tightly.
Next we wrap the wellington with cling film and we set it aside.
Finally we cover the working surface with baking paper and roll out the puff pastry on it. We take the fillet, remove the cling film and place it on the puff pastry.
We wrap puff pastry around the fillet, press the overlapping sides of puff pastry tightly and remove the excess pastry.
Step 6: Baking the filet Wellington
Finally, we brush our vegan Wellington with soy cream and bake it for 30 minutes at 190 °C in the middle of the oven.
How to store vegan Wellington
If you have any fillet wellington left over, don't throw it away. Put it in an airtight container and keep it in the fridge for 3-4 days. To reheat it, put it in the preheated oven for 20 minutes at 180 °C (360 °F).
If you prefer to store it in the freezer, put it in an airtight container, freeze it and consume it within 1-2 months. Let it thaw overnight in the refrigerator before reheating it as mentioned above.
More recipes you may like
- Extra Tasty Vegan Kabobs with Sweet Curry Marinade (Grill Recipe)
- Vegan Butter Chicken
- Vegan Chicken mit Tikka Masala Sauce
If you try this recipe...
Let me know! Leave a comment, rate it and don't forget to tag a photo with #carlocao or #vegaliciously on Instagram & Tiktok. Cheers, friends!
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Ultimate Vegan Wellington
- 100 g canned white beans ((3½ oz))
- 1 ½ teaspoon garlic powder heaped
- 1 ½ teaspoon onion powder heaped
- 1 teaspoon paprika heaped
- 1 teaspoon salt
- 1 small beet pureed with 250 ml water
- 5 tablespoon mustard
- 1 tablespoon maple syrup or agave syrup
- 3 tablespoon olive oil
- 200 g vital wheat gluten ((7 oz))
- 2 l vegetable stock (68 fl oz)
- 500 g champignons mushrooms ((17½ oz))
- 120 g smoked tofu ((4¼ oz))
- 50 g vegan butter ((1¾ oz))
- 1 onion finely chopped
- 2 cloves of garlic minced
- 2 teaspoon thyme
- 100 ml white wine or Marsala ((3½ fl oz))
- 200 g vegan prosciutto ((7 oz))
- 1 vegan puff pastry rolled out square plus minus 25 x 42 cm
- 1 tablespoon soy cream
- 1 teaspoon salt flakes
- For the fillet, place beans, garlic powder, onion powder, paprika, salt, beet puree, 1 tablespoon mustard, maple syrup and olive oil in a food processor and blend.
- Add vital wheat gluten and continue blending until a lump-free mixture is formed.
- Knead the dough for 3-4 minutes and then form a filet.
- Roll up the filet in a cheesecloth and simmer over low heat with the lid half closed for 90 minutes in the vegetable broth, turning the filet 2-3 times. Add a little broth from time to time if necessary.
- Remove the filet from the broth, let it cool completely, place it in an airtight container and let it rest overnight in the refrigerator.
- For the duxelles, place mushrooms and tofu in a food processor and chop finely.
- Heat a skillet over medium heat and add the butter.
- Add the onion, garlic and thyme and cook for 5 minutes.
- Add the mushroom mixture, adjust salt and pepper and sauté for 15 minutes.
- Pour in white wine or Marsala and cook for another 2-3 minutes.
- Remove duxelles from heat, let cool completely, then place in an airtight container and let rest overnight in the refrigerator.
forming the Wellington
- The next day, brush filet with 2 tablespoon mustard and sear on all sides in a hot skillet with little vegetable oil. Set aside.
- *Place a piece of plastic wrap on a clean working surface and place the slices of vegan prosciutto on top so that they overlap slightly and form a layer.
- Scoop the duxelles on top of the vegan prosciutto layer and smooth it out with a spoon.
- Place the filet on top, brush with the remaining 2 tablespoons of mustard and roll up. Place filet in the refrigerator shortly.
- Place a sheet of baking paper on the working surface, roll out the puff pastry on it.
- Remove the fillet from the refrigerator, remove the cling film and place the filet on the edge of the short side of the puff pastry.
- Roll up the filet, press the overlapping sides of the puff pastry tightly and remove the excess pastry.
- Brush the filet Wellington with soy cream, top with flaked salt (optional) and bake in the middle of the oven at 190 °C (380 °F) for 30 minutes.