When the holidays roll around, many people turn to classics like turkey, ham, or the ever-so-fancy beef wellington. But if you’re hosting a plant-based feast or simply want to impress guests with something a little different this year, this holiday vegan beef wellington with mushroom duxelles is a stunning alternative. Savory, flaky, earthy, and rich, this recipe captures the elegance of the original but makes it totally meat-free—and no one will miss the beef. It’s the perfect vegan wellington centerpiece that’ll turn heads and have everyone asking for seconds.
With a rich mushroom and walnut filling layered over a marinated tofu "filet" and wrapped in golden, flaky puff pastry, this vegan beef wellington recipe isn’t just delicious—it’s surprisingly approachable. It’s a wonderful upgrade from a typical vegetarian wellington or vegetable wellington, with a texture and depth of flavor that’ll even win over meat-eaters. Whether you’re planning for Thanksgiving, Christmas, or a festive weekend dinner, this dish deserves a spot at the center of your holiday table.
Holiday Vegan Beef Wellington with Mushroom Duxelles
Prep Time 45 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine British
Food processor For mincing the mushrooms and walnuts quickly.
Cast iron or nonstick skillet Essential for sautéing the duxelles and getting the moisture out of the mushrooms.
Baking sheet A large, rimmed sheet works best.
Parchment paper Keeps the pastry from sticking and makes for easy cleanup.
Pastry Brush For brushing on the glaze.
Rolling pin (optional) Useful for shaping the puff pastry evenly.
For the Mushroom Duxelles
- 2 tablespoons olive oil
- 1 large shallot finely chopped
- 4 cloves garlic minced
- 16 oz cremini or baby bella mushrooms finely minced
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup walnuts finely ground
- 2 teaspoons balsamic vinegar
For the Vegan “Beef” Center
- 1 block 14 oz extra-firm tofu, pressed for at least 30 minutes
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 1 teaspoon Dijon mustard
Assembly
- 1 sheet vegan puff pastry thawed (check label to ensure it's plant-based)
- 1 tablespoon non-dairy milk for brushing
- 1 teaspoon maple syrup for glazing
Optional
- 1 tablespoon flour for dusting the surface
- Twine or pastry lattice for decoration
Prep the Tofu “Filet”
Cut the pressed tofu block in half horizontally to form two thinner slabs. In a small bowl, mix the soy sauce, olive oil, tomato paste, smoked paprika, garlic powder, onion powder, nutritional yeast, and Dijon mustard. Brush this marinade generously on both sides of the tofu slabs and let them sit for at least 20 minutes (or overnight in the fridge for deeper flavor).
Make the Mushroom Duxelles
Heat olive oil in a skillet over medium heat. Add the shallots and cook until softened, about 3–4 minutes. Stir in the garlic and cook another 30 seconds.
Add the finely minced mushrooms and cook, stirring frequently, until all the moisture has evaporated and the mixture is dark and concentrated, about 10–15 minutes. Stir in soy sauce, thyme, salt, pepper, walnuts, and balsamic vinegar. Cook another 2 minutes, then remove from heat and cool completely.
This rich, umami-packed mushroom mixture is the heart of a good mushroom wellington or vegan mushroom wellington recipe.
Assemble the Wellington
Roll out the puff pastry on a lightly floured surface. Spread a thick layer of mushroom duxelles in the center, leaving a 1-inch border around all edges.
Place one or both tofu filets over the mushroom layer (you can stack them for a thicker center if desired), and spread a bit more duxelles over the top.
Carefully fold the pastry over the filling like a package, sealing the edges with a bit of non-dairy milk. Flip the whole thing seam-side down onto a parchment-lined baking sheet.
Decorate the top with pastry scraps or lattice if desired. Brush with a mixture of non-dairy milk and maple syrup for that golden, glossy finish.
Bake
Preheat your oven to 400°F (200°C). Bake the Wellington for 40–45 minutes or until the pastry is golden brown and crispy.
Let it rest for at least 10 minutes before slicing—this helps the layers firm up and makes slicing cleaner.
Pairings
This dish shines with classic thanksgiving side dishes like maple-roasted carrots, garlic mashed potatoes, or sautéed green beans with lemon zest. It also pairs beautifully with a robust beef wellington sauce—think vegan red wine reduction or a cashew-based peppercorn sauce for a creamy finish.
If you’re going for a themed spread, add a mini beef wellington appetizer (plant-based, of course) to start, and perhaps some roasted Brussels sprouts or a fresh cranberry walnut salad. The richness of the Wellington is well-balanced by tart, bright, or slightly sweet sides.
For wine, choose a dry red like a Cabernet Sauvignon or Merlot—something full-bodied to complement the earthy mushroom and walnut flavors.
FAQs
1. What’s the best tofu to use for vegan wellington?
Use extra-firm tofu and press it well to remove as much moisture as possible. This helps the tofu hold its shape and absorb the marinade better, giving it a more “meaty” texture.
2. Can I make this ahead of time?
Yes! You can assemble the whole Wellington up to a day ahead, store it in the fridge wrapped in parchment, and bake it just before serving. You can also freeze it unbaked—just add 10 minutes to the baking time straight from frozen.
3. Can I use a different filling besides tofu?
Absolutely. Seitan or a store-bought vegan roast can work well if you prefer something with a denser bite. For a more gourmet spin, some even opt for a vegan filet mignon wellington using specialty mock meats.
4. Is this recipe suitable for individual servings?
Yes! You can easily adapt this into an individual beef wellington recipe or make mini beef wellington appetizers using smaller squares of puff pastry and dividing the filling accordingly. They’re perfect for parties or plated dinners.
5. Is there a gluten-free version of this recipe?
For a gluten-free version, use gluten-free puff pastry and substitute tamari for soy sauce. Check all ingredient labels to ensure they meet your dietary needs.
