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Holiday Vegan Beef Wellington with Mushroom duxelles

Holiday Vegan Beef Wellington with Mushroom Duxelles

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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine British
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Tofu “Filet”

  1. 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

  1. 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.
  2. 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.
  3. This rich, umami-packed mushroom mixture is the heart of a good mushroom wellington or vegan mushroom wellington recipe.

Assemble the Wellington

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. Preheat your oven to 400°F (200°C). Bake the Wellington for 40–45 minutes or until the pastry is golden brown and crispy.
  2. Let it rest for at least 10 minutes before slicing—this helps the layers firm up and makes slicing cleaner.