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Vegan Beet Wellington

Delicious Vegan Beet Wellington: A Festive Holiday Delight

This Vegan Beet Wellington is a stunning centerpiece perfect for holiday gatherings, merging earthy beets with hearty kidney beans.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup quinoa cooked in beet juice or water for flavor
  • ½ cup walnuts or cashews can substitute with other nuts or seeds
  • 1 medium red onion can be replaced with yellow onion
  • 2 cloves garlic fresh or garlic powder can be used
  • 1 medium carrot other root vegetables work as substitutes
  • 1 stalk celery can be omitted if unavailable
  • 1 medium beet fresh or pre-cooked beets are suitable
  • 1 can kidney beans any canned beans can be used
  • 2 tablespoons mustard Dijon or yellow mustard can be used
  • 2 tablespoons tamari or soy sauce gluten-free tamari for a gluten-free option
  • 1 tablespoon Italian herb mix can substitute with a preferred herb blend
  • to taste salt and pepper essential for seasoning
For the Duxelles
  • 1 cup finely chopped mushrooms any variety preferred
  • ¼ cup red wine can swap with vegetable broth or grape juice
For the Assembly
  • 1 sheet vegan puff pastry ensure labeled vegan
  • 2 tablespoons oil for frying the filling

Equipment

  • skillet
  • Mixing bowl
  • food processor
  • baking sheet
  • Oven

Method
 

Preparation Steps
  1. Begin by rinsing quinoa under cold water, then cook it in beet juice or water for about 15 minutes.
  2. Preheat a skillet and toast walnuts or cashews for 5-7 minutes.
  3. In the same skillet, sauté red onion, garlic, carrot, and celery for 5 minutes.
  4. Combine sautéed vegetables with cooled quinoa, kidney beans, nuts, mustard, and tamari.
  5. Sauté mushrooms with a bit of onion, deglaze with red wine, and purée the mixture.
  6. Preheat oven to 392°F (200°C). Roll out puff pastry, layer with duxelles and filling, then assemble.
  7. Brush with turmeric milk glaze and bake for 25-30 minutes or until golden brown.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 4mg

Notes

Ensure filling is well-chilled before assembling to avoid a soggy pastry.

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