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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan Wellington

December 15, 2018 by Ania - 139

beetroot, comfort food, tofu, winter, Xmasgo to recipe

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vegan wellington cross section

Ho, ho, ho, only a week and a half to go! Can you believe it? It’s gone so fast for me. Time to have a good think about what to cook for the Xmas table, I think. This year’s Xmas “pièce de résistance” is a Beet Wellington with a twist.

I made a beet Wellington two years ago and while I still stand by that recipe, I decided to shake things up a little while keeping the general theme and flavour profile the same. Inspired by my vegan sausage rolls recipe, I swapped the beet filling for a combination of firm smoky tofu for texture, nuts, herbs, aromatics for depth of flavour and a baked beetroot for colour. This version has a bit more of a bite and tons of umami. It has quickly become our household’s latest favourite. We’ve eaten it several times already this autumn and we will be bringing it to our Xmas dinner this year too.

Our lovely friends, Annette and Jeff, have invited us over for Xmas dinner this year. Not only that, they are not vegan, but volunteered for the dinner to be completely vegan! They initially offered to cook everything themselves, but that just felt so unfair, especially as they have a very energetic toddler to look after , so we’ve decided to split the workload. We will be bringing the centrepiece and a dessert while they will be tackling all the side dishes.

We are so touched and are really looking forward to our get together. It is not easy being vegan at Xmas and most people are so attached to what they habitually eat, that we would not dream of talking someone into not cooking their usual Xmas staples for our sake. So we are really really grateful to them for being so open-minded and welcoming. It’s so nice!

As you can see, this recipe is a little more complicated than what I usually tend to share, but it is Xmas so we are pulling out all the stops. If you have the time, I would encourage you to cook the filling (both the beet and mushroom components) and the gravy the day before as their flavours will have a chance to develop and the overall taste of the dish will be improved hugely. Well, I really hope you won’t be put off by a bit of process and you’ll make my Wellington for Xmas or, if you don’t celebrate it, a special occasion that warrants a bit of a treat. And I hope you’ll enjoy it as much as we have!

PS: If you make my vegan Wellington, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan wellington beet gravy

vegan wellington process

vegan wellington process continued

vegan wellington pastry work

vegan wellington top down

vegan wellington

vegan wellington dinner

4.95 from 40 votes
Print
  • serves: 8
  • prep: 60 min
  • cooking: 30 min

Ingredients

SMOKY BEET FILLING

  • 2 tbsp olive oil
  • 3 shallots or ½ onion, finely diced
  • 2 garlic cloves, finely diced
  • 3 tsp finely minced fresh rosemary leaves or 1 tsp dried
  • 2 tsp thyme leaves or 1 tsp dried
  • 75 g / ¾ cup toasted (optional but recommended) walnuts
  • 1 medium-large baked (or cooked) beetroot*
  • 240 g / 8.5 oz pack of firm smoked tofu, pressed**
  • ¼ tsp smoked paprika
  • 1 tbsp nutritional yeast
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • salt (approx. ½ tsp) and pepper, to taste
  • 2 tbsp flour, I used GF flour
  • 1 sheet vegan puff pastry***
  • 1 tbsp soy (or other thin plant) milk, to glaze
  • coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)

GRAVY

  • 2 tbsp olive oil
  • 3 shallots, roughly diced
  • 2 garlic cloves, sliced
  • 1 carrot, roughly diced
  • 2 celery sticks, roughly diced
  • 15 g / 0.5 oz dried porcini mushrooms, well rinsed
  • 4 button or chestnut mushrooms, sliced
  • 1 medium beetroot, peeled and sliced
  • a few sprigs of thyme
  • a few sprigs of rosemary
  • 1 bay leaf
  • 1 tsp red miso paste
  • 1 tbsp nutritional yeast
  • 240 ml / 1 cup white (or red) wine
  • salt and pepper, to taste
  • 1 tsp sugar
  • 2 tsp cornflour / cornstarch, dissolved in 1 tbsp water

DUXELLES (MUSHROOM PATE)

  • 600 g / 21 oz button mushrooms
  • 2 tbsp olive oil
  • 2 shallots, finely diced
  • 2 garlic cloves, finely diced
  • a few springs of thyme, leaves picked
  • salt and pepper, to taste

Method

SMOKY BEET FILLING

  1. Heat up 2 tbsp of olive oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until soft and translucent. Add the chopped garlic, rosemary and thyme, gently fry for a few minutes until softened and fragrant. Allow the mixture to cool.
  2. Place the walnuts in a food processor and process until fine. Transfer the walnuts out of the food processor.
  3. Heat up the oven to 180° C / 355° F and line a baking tray with a piece of baking paper.
  4. Add the beetroot to the food processor and process until finely shredded. Then add the drained tofu, onion and garlic mixture, smoked paprika, nutritional yeast, balsamic vinegar, maple syrup and salt / pepper. Process until you get a homogeneous mixture. Finally add in the flour and ground walnuts. Process some more.
  5. Empty the contents of the food processor onto the prepared tray and form the mixture into a compact, uniform 16 cm / 6.25″ long log with a spatula or your hands.
  6. Bake for about 30 minutes and allow it to cool down.

GRAVY

  1. Heat up 2 tbsp of olive oil in a heavy bottomed pan. Once the oil comes to temperature, add the roughly diced shallots, garlic, carrot and celery sticks. Sauté on a low-medium heat gently until caramelised, stirring often.
  2. Next add in the porcini and button mushrooms, beetroot, herbs, bay leaf, miso paste, nutritional yeast, wine and 1 cup (240 ml) of water.
  3. Allow the mixture to simmer gently for about 30 minutes.
  4. Season with salt, black pepper and sugar (if needed). Set aside for the flavours to infuse (ideally overnight if you have time).
  5. Strain the mixture and squeeze all of the juice out of the veggies.
  6. Return the liquid to a small pot. Taste and season to taste.
  7. Bring the gravy to a gentle simmer. Thicken it a little by whisking the cornflour slurry in slowly while it simmers.

DUXELLES

  1. Clean all of the mushrooms and dice them finely. I don’t recommend using a food processor for this as it is really easy to overprocess the mushrooms and lose all of the texture.
  2. Heat up 2 tbsp of olive oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently soft and translucent. Add the chopped garlic, stir-fry until softened and fragrant.
  3. Add in all the diced mushrooms, thyme leaves and a good pinch of salt and pepper.
  4. Allow the mushrooms to cook gently, stirring them from time to time.
  5. Once cooked, taste the mixture and adjust the seasoning to your taste. Allow the mixture to cool off completely before assembling the Wellington. In fact, it will stick to the filling better after some refrigeration time.

ASSEMBLY

  1. Allow the roll of puff pastry to sit at room temperature for 10 minutes before rolling it out and assembling your dish.
  2. Heat up the oven to 220° C / 425° F and prepare a small baking tray.
  3. Place the sheet of pastry in front of you so that the longer edge runs parallel to the work bench (I used a Jus Roll puff pastry sheet, which measures 23 cm / 9″ by 35 cm / 13.5″ cm).
  4. Designate an area in the middle of the pastry that is of the same size as the base of your beetroot log. Place a compact layer of duxelles in that area.
  5. Place your beetroot log onto the duxelles.
  6. Using a butter knife, a supple spatula or simply your hands, cover the log with the rest of your duxelle mixture, making sure you compress the mixture gently as you go along (so that it doesn’t fall off the log).
  7. Once the filling is in place, make a series of 2.5 cm / 1″ incisions in the pastry on both sides of the stack at a slight diagonal (see photos in the post). The resulting strands of pastry will be braided at the top of our Wellington.
  8. Fold both end (top and bottom) flaps up, like you would wrap a present and then braid the strips over the top of the filling, alternating sides. If you end up with big gaps at either of the ends, patch them up with leftover pastry. The tiny gaps in between the braids allow the steam to escape and prevent the Wellington from bursting while in the oven.
  9. Brush the pastry with plant milk and sprinkle with coarse salt, sesame seeds or poppy seeds.
  10. Bake for about 35 minutes, until the pastry is beautifully puffed and golden. Serve with your favourite sides and the beet gravy on the side.

Notes

 *If you want that beautiful deep pink colour, I recommend using a fresh baked beetroot rather than the vacuum packed, pre-cooked one. I bake my beetroot wrapped in foil at 200° C / 390° F until soft (about an hour for a medium size beetroot).

**I used a UK brand of tofu that comes in a 240 g (8.5 oz) packet, but I realise that is a bit unusual. It’s fine to use 200 g / 7 oz of tofu instead – simply compensate by using a little more walnuts and flour.

***I know that Jus-Rol and Pepperidge Farm are definitely vegan and that Dufour definitely isn’t. If in doubt, check the packet for more details.

This amount of filling makes a Wellington of the following dimensions 20 cm x 6 cm x 13 cm / 8″ x 2.4″ x 5″, which is enough for 8 people. If you wish to make this dish larger, simply multiply all the ingredients by 1.5 apart from the pastry, which should be big enough for a larger log – I had lot of offcuts.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Veronika says

    November 23, 2020 at 5:42 pm

    Woah, what a stunner!!
    I’ve made this Wellington for Christmas (all non-vegans except me) and it was a complete hit!
    The beetroot flavor is not prominent at all, the flavors are very well combined and nicely finetuned.
    I added a tsp of plum jam to my gravy, as my grandmother does 😉 Worked out nicely.

    This is a wonderful dish for festive and special occasions.
    Love it 🙂

    Reply
    • Ania says

      November 24, 2020 at 12:21 am

      Thanks so much for your kind words, Veronika! I am so happy to hear that this dish went down a treat with you and your non-vegan family, that’s really something! And what a great idea to add plum jam to the gravy, I will definitely try that myself next time. Ania

      Reply
  2. Linda says

    November 24, 2020 at 7:55 am

    Hello Anita
    I am cooking for a vegan at Christmas as well as six non.vegans. This recipe looks wonderful but can I prepare it in advance and leave it uncooked in the fridge or freezer ?

    Reply
    • Ania says

      November 24, 2020 at 2:49 pm

      Hi Linda!

      It’s Ania, btw 🙂 Yes, of course you can prepare all the components (beetroot patty, duxelles and gravy) ahead of time and store them for 2-3 days in the fridge – in fact the dish will taste better for it as the flavours will have extra time to develop. If you want to make them more than 3 days in advance you may want to freeze them to be safe, but please remember that freezing tends to dull the flavours a little so it’s worth overseasoning a touch. I have not tried assembling the Wellington and freezing as I feel that it will make the pastry soggy so I cannot guarantee a good outcome if that’s what you want to do, but it might be fine. Ania

      Reply
  3. Maria says

    November 25, 2020 at 11:10 am

    I really like the idea of using a pre-baked beetroot filling (rather than just whole beetroot/squash), but I would really like to avoid using tofu. Do you think there’s a possible replacement? Perhaps a some sort of grain or beans that I could use instead? Thank you!

    Reply
    • Ania says

      November 25, 2020 at 4:05 pm

      Hi Maria,

      I have not tested this option but I am pretty sure cooked white beans will work well and perhaps a touch of vital gluten flour to bind the whole loaf together.

      Ania

      PS: not sure why you avoid tofu, but if it’s because you heard that it is bad for you, please know that it’s a myth spread by the dairy industry and it could not be further from the truth – it’s actually preventative against a lot of cancers, for example. Dr Greger, whose channel is an unbiased source of scientifically proven health information, has a lot of videos on the subject including this one and that one.

      Reply
  4. Rob says

    November 27, 2020 at 3:42 pm

    This was incredible. A proper feast!!! I’m glad I made all the components the day before. I think that’s a must-do for this recipe, at least with a busy family in the house. It’s a bit of work, but the rewards are huge! Absolutely delicious.

    Reply
    • Ania says

      November 27, 2020 at 4:48 pm

      Thanks for your kind words, Rob! I’m delighted to hear that you enjoyed and that you thought it was worth the effort 🙂 Ania

      Reply
  5. Lydia says

    November 29, 2020 at 12:53 pm

    Hi,

    I am thinking to make this for my veggie housemate at Christmas but he has a nut allergy. Do you think I could replace the walnuts with chestnuts which are apparently OK?

    I think I will need to make ahead and freeze the components due to time and kitchen space pressures

    Reply
    • Ania says

      November 29, 2020 at 1:39 pm

      Hi Lydia,

      Yes, absolutely, that would work well. You can store individual component in the fridge for about 3 days (I sometimes do longer, but just to be on the safe side) or you could freeze. It’s worth remembering that freezing tends to dull the flavours so if you decide on freezing, make sure not to underseason. Ania

      Reply
  6. Cam says

    December 14, 2020 at 4:10 pm

    We live in a remote area and I’ve never seen smoked tofu in our grocery store. Do you think a few drops of liquid smoke could be used with plain tofu? Thanks!

    Reply
    • Ania says

      December 14, 2020 at 4:40 pm

      Hi Cam,

      Yes, absolutely! Please make sure you use cotton (porous) not silken tofu and press if it’s water logged before using. I am mentioning it as I think some people don’t realise that there are different types and that massively affects the texture and I want you to be happy with your centrepiece. Ania

      Reply
  7. Sarah Long says

    December 17, 2020 at 9:16 pm

    I was wondering if there was any substitute for mushrooms? I’m
    Intolerant and it’s so hard the find a recipe without mushrooms. Thank you!

    Reply
    • Ania says

      December 18, 2020 at 1:44 pm

      Hi Sarah,

      You could try chestnuts perhaps (like in this recipe) or a mixture of aromatics, toasted nuts, herbs, breadcrumbs etc. Hope this helps! Ania

      Reply
  8. Clara says

    December 24, 2020 at 7:40 pm

    Dear Anja. This Wellington recipe is the best! I have been making it for 3 years in a row for Christmas and I am always looking forward to it for weeks. It is just so unbelievably delicious. Usually I make a ridiculous amount of food on the 24th and then eat leftovers for the next two days in my pyjamas :D; this year I made two batches of your amazing Wellington so now I’m set for the next few days. Thank you so much for this beautiful festive recipe. It has become part of my Christmas tradition.

    Reply
    • Ania says

      December 24, 2020 at 8:24 pm

      Thank you so much for your lovely comment, Clara! You have no idea how touched I am to hear this! I love how organised and prepared you are and that you enjoy my recipe enough to include it in your annual tradition. Thank you and Merry Xmas! Ania

      Reply
  9. Filipa says

    December 25, 2020 at 3:43 pm

    incredible and even more tasty than what I could imagine!!

    Reply
    • Ania says

      December 27, 2020 at 4:33 pm

      Aw, thank you so much, Filipa! I’m delighted it was such a success! x Ania

      Reply
  10. Anand Ramesh says

    December 25, 2020 at 7:33 pm

    Dear Ania

    We just made this for our vegan christmas dinner and it is an absolutely amazing dish; so flavourful and delicious! We had the good fortune of discovering your blog in the last few months and every dish we tried without fail is delicious and flavoursome; your creativity and dedication shines through in all of the recipes in the blog and we look forward to tasting them all some time! Thanks so much for making such delicious dishes accessible to us all, and keep up the amazing work!

    Anand

    Reply
    • Ania says

      December 28, 2020 at 5:49 pm

      Thank you so much for your kind words, Anand! I’m so happy to hear that you enjoyed this beet wellington so much and that you plan to try more of my recipes – I hope you will enjoy them too! Ania

      Reply
  11. Nikki says

    December 26, 2020 at 12:10 am

    Just made this for Christmas lunch. It was way more tasty than I expected! My non-vegan husband loved it also (he gobbled down most of it). We are definitely making this again!

    Reply
    • Ania says

      December 28, 2020 at 6:07 pm

      Thanks so much for your kind words, Nikki! I’m so pleased to hear that this dish went down so well with you and even your non-vegan other half and that you plan to make it again. I’m so chuffed to hear that! Ania

      Reply
  12. Amy says

    December 26, 2020 at 2:04 am

    This was my second making this dish. First time, I hadn’t bought enough mushrooms so used spinach instead. It was great both times (though I prefer the mushrooms). Skipped the gravy both times, and sprinkled toasted slivered almonds on top. Great leftover too!

    Reply
    • Ania says

      December 28, 2020 at 6:07 pm

      Thanks so much, Amy! I’m so happy to hear that you enjoyed this dish! Ania

      Reply
  13. Jennifer says

    December 26, 2020 at 5:24 am

    We made this for Christmas dinner today and it was absolutely lovely; visually beautiful ,delicious and nutritious— the holy trinity. Your instructions were perfect and the beautiful photos were an enormous help. Thanks for yet another wonderful recipe. Hope you and those you love have a healthy and beautiful new year.

    Reply
    • Ania says

      December 28, 2020 at 6:03 pm

      Aw, thank you so much, Jennifer! I’m delighted to hear that you enjoyed this dish so much and found the recipe straightforward enough to make. That really warms the cockles of my heart (as some people say here 🙂 ) and give me motivation to keep going. Thank you for trusting my recipes and Happy New Year to you and your loved one too! x Ania

      Reply
  14. Martha Henson says

    December 27, 2020 at 5:53 pm

    Really good flavour and looks lovely. It was a hit with the non-vegans this Christmas too! I didn’t try the gravy as I already had some pre-made but followed the rest to the letter and it worked beautifully. Thank you!

    Reply
    • Ania says

      December 28, 2020 at 6:10 pm

      Thank you, Martha! I’m really happy that you enjoyed the flavour and the appearance of this vegan centrepiece and that it went down so well with your family, including non-vegans – that’s some compliment!! Ania

      Reply
  15. Eric says

    December 28, 2020 at 8:25 pm

    THANK YOU ANIA!!!
    I made this for Christmas dinner (instead of our usual seitan wellington.)
    It was DELICIOUS!!!!
    Savory and beautiful.
    Instead of smoked tofu, I opted for extra firm tofu and liquid smoke. We loved the subtle smoky beet flavor.
    It was a hit!
    I will definitely make this again!

    Reply
    • Ania says

      December 29, 2020 at 12:28 am

      Thanks so much for your lovely feedback, Eric! I’m so delighted to hear that it was such a hit with you and your family and that you plan to make it again. x Ania

      Reply
  16. Susan Lessard says

    January 1, 2021 at 4:34 am

    My husband and I have been following a vegetarian eating plan for almost two years now and I wanted to find something special to make for our New Year’s Day dinner when I found this recipe. I spent the afternoon making the components and look forward to assembling it tomorrow – I think it is going to be amazing! Thank you!

    Reply
    • Ania says

      January 3, 2021 at 7:34 pm

      Thank you, Susan! I think I’ve just replied (took a few days off) to your next comment – the one you posted after you’ve had a chance to try it! I’m delighted that it came out well! Ania

      Reply
  17. Sue Lessard says

    January 1, 2021 at 8:49 pm

    I wish I could post a photo- this came out exactly like the photos on the website- and it was just delicious! My husband was over the moon about it! Thank you!

    Reply
    • Ania says

      January 3, 2021 at 7:00 pm

      I’m so happy to hear that it went down so well with both you and your husband. You can share the photo of it on Instagram (be sure to tag me @lazycatkitchen so that I can see it) or post to my FB page. Ania

      Reply
  18. Linda says

    January 6, 2021 at 12:34 pm

    This recipe is amazing! I made it for our main Christmas dinner and it went down an absolute treat. My dad for one isn’t vegan (though he doesn happily eat the veggie and vegan meals I make a few times a week) and he even said it was “superb”! Thank you for sharing this fantastic meal 🙂

    Reply
    • Ania says

      January 6, 2021 at 2:54 pm

      That’s so lovely to hear, Linda! Thank you so much for letting me know that it was such a hit with everyone in your family, including non-vegans. It makes me really happy to know that! Ania

      Reply
  19. Erin says

    February 2, 2021 at 12:00 pm

    Hi Ania,

    I have yet to make anything from your site that hasn’t been incredibly tasty and rich and thought out!

    I made this for Christmas just past, and oh my goodness.
    It was D E L I C I O U S.

    This was my first Christmas after committing fully to veganism, and I wanted to make a dish that meant I didn’t feel like I was missing out at Christmas dinner.
    Boy oh boy was I glad I chose this.
    I did as you suggested and made the gravy the day before, resulting in such a full flavour!

    And the leftovers… I was eating Wellington for days – and it just kept getting better! Hehe thank you for your tasty skills and for sharing all of them with us 🙂

    Erin

    Reply
    • Ania says

      February 3, 2021 at 5:49 pm

      Thank you so much for your lovely words, Erin! I’m delighted to hear that you appreciated this recipe and especially so that you are a new vegan (the transition, like any change, can be hard as you do miss the flavours, textures and rituals of eating certain foods you grew up on). Congratulations on making the leap, I hope you’ll enjoy it as much as I have and that this decision will usher a lot of other positive change into your life, little by little. x Ania

      Reply
  20. Sjors says

    February 22, 2021 at 11:25 pm

    Absolutely delicious! Most recipes that require some more work are prone for errors, but this one turned out right the first time I made it.

    As I didn’t have enough mushrooms, I ended up mixing half of the vegetables from the gravy with the duxelles, after mincing them in the food processor.
    The result was amazing, it maybe even added some more taste to the duxelles.

    Thanks for this wonderful recipe!

    Reply
    • Ania says

      February 23, 2021 at 2:12 am

      Thank you for your kind words, Sjors! I’m so happy to hear that you enjoyed this dish and I really appreciate you taking the time to write this review. Oh and I love your waste-free duxelles – great idea! x Ania

      Reply
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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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Happy #veganpancake day, guys! If #crêpes aren't Happy #veganpancake day, guys! If #crêpes aren't your thing and you are after something quick and easy, these fluffy 1-bowl #veganpancakes might be just the ticket! They can be made #glutenfree too and best consumed to the tune of Jack Johnson's #bananapancakes song 🥞😋#recipe link in my bio 👈 or Google 'fluffy vegan banana pancakes lazy cat kitchen' 🐈#pancakeday #pantrystaples #easyveganfood #easyveganrecipes #egglesspancakes #dairyfreerecipes #whatveganseat #whatfatveganseat #shrovetuesday #plantbasednutrition #plantbasedfood #veganfood #veganfoodshare #veganfortheanimals #fluffypancakes #onebowl #glutenfreevegan
Don't get me wrong, I do love #pancakes 🥞 and # Don't get me wrong, I do love #pancakes 🥞 and #crepes. This #veganpancake filled with ginger cream and roasted rhubarb is easy to make and utterly delicious 🤤👌#recipe link in my bio 👈 or Google 'lazy cat kitchen buckwheat crepes'#veganpancakes #vegancrepes #vegancrepe #pancakeday #pancake #glutenfreevegan #vegantreats #easyveganrecipes #veganfoodblogger #veganfoodlover #veganfood #plantbased
While UK is going to gorge itself silly on pancake While UK is going to gorge itself silly on pancakes this coming Tuesday, most of the Northern European countries will pig out on marzipan filled cream buns, how is that fair??? I got a serious bout of bun envy and baked us a truckload of #vegansemla (that's what the Swedes call them). Who is with me? Pancakes are so last year...😜#recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe 🤓#whatfatveganseat #shrovetuesday #pancakeday #easyveganrecipes #vegandesserts #vegandessert #plantbased #vegantreats #veganfoodlover #feedfeed @thefeedfeed.vegan #bestofvegan #veganfoodshare #veganfood
If baking isn't your cup of tea, how about rolling If baking isn't your cup of tea, how about rolling some obscenely indulgent #amaretto #vegantruffles for your loved one 💕? It's a very old recipe but still a favourite of ours and while beetroot powder looks stunning, easier to get cocoa powder or chopped up almonds will work just as well!#recipe link in my bio 👈 or Google 'lazy cat kitchen valentines amaretto truffles'#veganvalentines #veganvalentine #vegandesserts #vegandessert #whatveganseat #glutenfreevegan #plantbased #vegantreats #chocolatetruffles #easyveganfood #recipedeveloper #veganfoodlover #feedfeed @thefeedfeed.vegan
This #veganchocolate mousse and raspberry tart req This #veganchocolate mousse and raspberry tart requires no baking and is guaranteed to blow your loved ones 🧦 off. It's beautifully airy and a delicious marriage of #darkchocolate and tart #raspberries - an ideal #valentines dessert 💕#recipe link in my bio 👈 or Google 'lazy cat kitchen vegan chocolate mousse raspberry tart'#vegandesserts #vegandessert #veganvalentines #veganvalentine #easyveganfood #easyveganrecipes #veganfood #glutenfree #glutenfreevegan #veganfoodshare #refinedsugarfree #refinedsugarfreetreats #rawdessert #veganfoodlover #veganfoodie
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