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5 from 49 votes

Ultimate Vegan Wellington

This vegan filet Wellington is juicy, full of flavor and absolutely delicious! Before you jump into the kitchen, I recommend you read the blog post carefully. The recipe is simple, but there are a few steps you need to follow.
Prep Time1 hr
Cook Time1 hr
Resting Time12 hrs
Total Time14 hrs
Course: Main Course
Cuisine: French
Keyword: Filet, Wellington
Servings: 6 people
Author: Carlo Cao



  • 100 g canned white beans ((3½ oz))
  • 1 ½ tsp garlic powder heaped
  • 1 ½ tsp onion powder heaped
  • 1 tsp paprika heaped
  • 1 tsp salt
  • 1 small beet pureed with 250 ml water
  • 5 tbsp mustard
  • 1 tbsp maple syrup or agave syrup
  • 3 tbsp 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 tsp thyme
  • 100 ml white wine or Marsala ((3½ fl oz))

Filet Wellington:

  • 200 g vegan prosciutto ((7 oz))
  • 1 vegan puff pastry rolled out square plus minus 25 x 42 cm
  • 1 tbsp soy cream
  • 1 tsp salt flakes



  • For the fillet, place beans, garlic powder, onion powder, paprika, salt, beet puree, 1 tbsp 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 tbsp 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.



*If you don't have vegan prosciutto, spread the duxelles on top of the puff pastry.