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Vegan No-Beef Wellington

Makes 1 vegan wellington

Make this alternative ‘beef wellington’ as the centre piece for a special occasion, showstopper, vegan meal. The three elements, the vegan no beef log, the flaky pastry and mushroom pancake are made in advance. Serve your wellington with a selection of vegetables and Vegan Gravy.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • VEGAN NO BEEF LOG
  • 75g beetroot
  • 25g carrot
  • 25g celery
  • 25g red onion
  • 6 black olives, stoned
  • 1 garlic clove
  • 150ml red wine or grape juice
  • 2 bay leaves
  • ½ tsp thyme
  • 2 tbsp tapioca flour
  • 2 tbsp porridge oats
  • ¼ tsp xanthan gum
  • ¼ tsp ground mace
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 100g tinned chickpeas
  • oil, for tray
  • VEGAN FLAKY PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • ¼ tsp salt
  • 125g vegan baking block
  • 8 tsp cold water
  • flour, for dusting
  • aquafaba, for brushing
  • VEGAN MUSHROOM PANCAKE
  • 100g chestnut mushrooms
  • 25g Doves Farm Organic Plain White Flour
  • 1 tsp Doves Farm Organic Chickpea Flour
  • 75ml vegan milk
  • 1 tsp truffle oil (optional)
  • salt and pepper
  • oil, for pan

Vegan No Beef Log

  1. Chop the beetroot, carrot, celery and onion into small cubes and put them all into a saucepan.
  2. Dice the olives and garlic and add them to the pan.
  3. Add the wine or grape juice, bay leaves and thyme, cover and simmer gently for 20-25 minutes until the vegetables are soft then remove from the heat.
  4. Line a 500g/1lb loaf tin with parchment and pre-heat the oven.
  5. Measure the tapioca, oats, xanthan gum, ground mace, salt and pepper into a bowl and stir to combine.
  6. Remove the bay leaves from the vegetables and tip them into a food processor.
  7. Drain the aquafaba liquid from the chickpeas, saving it for later, and add the chickpeas to the processor.
  8. Pulse the processor to make a course mix.
  9. Add the prepared tapioca blend and pulse to combine.
  10. Tip the mixture into the prepared loaf tin and bake for 20 minutes.
  11. Remove from the oven, turn out the vegan log and leave to cool.
  12. Chill the log for up to 24 hours.

Vegan Flaky Pastry

Step 1

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Cut the chilled vegan block into small cubes or slices and divide into three equal piles.
  3. Add one third to the bowl and chill the rest.
  4. Using a fork or pastry blender, work the butter into the flour until the mixture resembles bread crumbs.
  5. Add the water to bring together a soft pastry dough. If this does not happen easily add a teaspoon of water.
  6. Lightly flour the work surface and put the pastry in the middle and dust it with flour.
  7. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
  8. Fold the left-hand side of the pastry onto the middle third and the right-hand side on top of that.
  9. Cover the pastry and chill for 10 minutes.

Step 2

  1. Dust the work surface and chilled pastry with flour.
  2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
  3. Spread another third of the prepared vegan baking block over the middle of the pastry rectangle, leaving pastry on either side.
  4. Lift the left side of the pastry over the baking block and the right-hand side on top of that.
  5. Press around the edges to enclose everything.
  6. Cover and leave to chill for 10 minutes.

Step 3

  1. Once again dust the work surface and chilled pastry with flour.
  2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
  3. Spread the remaining baking block over the middle of the pastry rectangle, leaving pastry on either side.
  4. Lift the left side of the pastry over the butter, and the right-hand side on top of that.
  5. Press around the edges to enclose all of the butter.
  6. Cover and leave to chill for at least 10 minutes.

Vegan Mushroom Pancake    

  1. Finely dice the mushrooms.
  2. Lightly oil a frying pan, add the mushrooms and cook over a medium heat. When they have collapsed and any liquid has evaporated, remove from the heat.
  3. Put the plain flour, chickpea flour, vegan milk and truffle oil if used, into a large bowl or jug and beat to make a smooth batter.
  4. Lightly oil a 30cm/12” frying pan and get it nice and hot.
  5. Season the batter with salt and pepper, add the cooked mushrooms and stir to combine.
  6. Pour the mixture into the hot pan, rolling it out to the edges.
  7. Cook the pancake, loosening the edges, until the top is set.
  8. Turn out the pancake onto a plate and leave to cool.

Vegan No Beef Wellington

  1. Pre-heat the oven.
  2. Allow the pastry to come back to room temperature.
  3. Rub some oil around the inside of a large baking tray or insert a baking liner.
  4. Dust the work surface and pastry with flour.
  5. Roll the pastry into a 35cm/15” square. Turn the pastry regularly as you do this dusting with flour and pinching together any baking block that is exposed.
  6. Brush some aquafaba over the pastry.
  7. Position the mushroom pancake in the middle of the pastry.
  8. Place the no beef log in the middle of the pancake.
  9. Lift one side of the pastry and pancake onto the ‘beef’ log and roll everything onto the remaining pastry and pancake to fully enclose it.
  10. Pinch the pastry together to seal all the edges and trim away any excess.
  11. Transfer the vegan wellington to the prepared baking tray with the pastry seal underneath.
  12. Using a knife, score a crisscross pattern on the pastry without cutting through it.
  13. If you have any excess pastry cut out leaf shapes, moisten the back with water and lay them decoratively onto the pastry.
  14. Brush the remaining aquafaba all over the outside of the pastry.
  15. Bake for 35-40 minutes until golden.

Equipment

30cm/12” frying pan, large baking tray, 500g/1lb loaf tin, parchment paper, saucepan, food processor and 2 x mixing bowls

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

35-40 minutes + 20 minutes for vegan no beef log and 30 minutes chilling time for flaky pastry

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Ingredients

Change Quantities:
  • VEGAN NO BEEF LOG
  • 75g beetroot
  • 25g carrot
  • 25g celery
  • 25g red onion
  • 6 black olives, stoned
  • 1 garlic clove
  • 150ml red wine or grape juice
  • 2 bay leaves
  • ½ tsp thyme
  • 2 tbsp tapioca flour
  • 2 tbsp porridge oats
  • ¼ tsp xanthan gum
  • ¼ tsp ground mace
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 100g tinned chickpeas
  • oil, for tray
  • VEGAN FLAKY PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • ¼ tsp salt
  • 125g vegan baking block
  • 8 tsp cold water
  • flour, for dusting
  • aquafaba, for brushing
  • VEGAN MUSHROOM PANCAKE
  • 100g chestnut mushrooms
  • 25g Doves Farm Organic Plain White Flour
  • 1 tsp Doves Farm Organic Chickpea Flour
  • 75ml vegan milk
  • 1 tsp truffle oil (optional)
  • salt and pepper
  • oil, for pan

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