Best Ever Vegan Wellington

"This wellington was stunning! The filet was juicy and the mushroom layer was out of this world! I‘m definitely making this again!"


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):

Step 1: blend

– For the fillet, place all the ingredients in a food processor and blend. – Add vital wheat gluten and continue blending until a lump-free mixture is formed.

Step 2: form a log

– Knead the dough for 3-4 minutes and then form into a log.

Step 3: simmer

Roll up the filet in a cheesecloth and simmer over low heat for 90 minutes. – Remove from the broth, let it cool completely and let it rest overnight in the refrigerator.

Step 4: Make duxelles

-For the duxelles, place mushrooms and tofu in a food processor and chop finely. -Heat a skillet over medium heat and add the butter.

Step 5: Cook

– Add onion, garlic and thyme and cook for 5 minutes. – Add mushroom, adjust salt and pepper and sauté for 15 minutes. – Pour in white wine and cook for another 2-3 minutes.

Step 6: chill

- Remove duxelles from heat, let cool completely, then place in an airtight container and let rest overnight in the refrigerator.

Step 7: roast the filet

Brush filet with 2 tbsp mustard and sear on all sides in a hot skillet with little vegetable oil. Set aside.

Step 8: prosciutto layer

-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.

Step 9: duxelles layer

Scoop the duxelles on top of the vegan prosciutto layer and smooth it out with a spoon.

Step 10: roll up

Place the filet on top, brush with the remaining 2 tablespoons of mustard and roll up. Place filet in the refrigerator shortly.

Step 11: seal

– Place a sheet of baking paper on the working surface, roll out the puff pastry on it. – Place the filet on the edge of the short side of the puff pastry. Roll up the filet and seal.

Step 12: bake

-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.

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