Vegan Wellington

Vegan Wellington

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!

vegan wellington beet gravy

vegan wellington process

vegan wellington process continued

vegan wellington pastry work

vegan wellington top down

vegan wellington

vegan wellington dinner

serves
8
PREP
60 min
COOKING
30 min
serves
8
PREPARATION
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.

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NUTRITIONAL INFO
calories
268
13%
sugars
8 g
9%
fats
14 g
21%
saturates
2 g
10%
proteins
10 g
20%
carbs
23 g
9%
*per serving
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4.9
59 reviews, 140 comments
REVIEWS & QUESTIONS
dory la dame:
Amazing! I made it today for the second time because I really love it! But it did take me cca 3 hours to make it, start to finish, and that's without gravy😆. All that chopping and measuring takes a lot of time, phew! For special occasions I will definitely make the log and the mushrooms the day before.
    Ania
    Ania:
    Thank you, I am delighted to hear that you enjoyed this dish so much that you decided to make it again. Agreed, it's not a quick meal, but 3 hours does sound a little long. I am assuming you are counting the waiting time as well as the active time? x Ania
      dory la dame:
      Yeah, the baking of the beetroot and all the chopping and just searching for stuff in the kitchen, pressing the tofu, getting the cats out of the way🤣... Those mushrooms though... I will try to use the processor next time🤣. But I did manage to clean everything in between haha!
        Ania
        Ania:
        Hahaha, now I get it, it's the cats ;) They always get in the way (but then they are too cute to be mad at, right? ) x Ania
Celia:
I did the prep for this on Christmas Eve which made putting it together on Christmas Day very simple. It was an eye catching centrepiece for the table on Christmas Day and was delicious. Also enjoyed left overs cold on Boxing Day!
    Ania
    Ania:
    Thanks so much, Celia! I am really happy to hear that it was such a success! x Ania
Martha:
Did a practice run a week before Christmas and was really impressed with how straightforward yet delicious it is so obviously replicated for the big day!! Gets a big thumbs up from our family. Yum!
    Ania
    Ania:
    Hi Martha,
    I'm so happy to hear that you found it straightforward to make and that your family loved it as much as you did! And thank you for returning to review, I really appreciate it. x Ania
Gillian:
This was too g😋😋d to be true! I made it the day before and compiled on Christmas Day. Dead easy, very impressive with the three layers and utt😍rly delicious. My new go-to!
    Ania
    Ania:
    Yay, that makes me so happy to hear, Gillian! Thanks so much for taking the time to let me know that it was such a success with you and your Christmas dinner guests. x Ania
Sara:
I Made ist today and the taste was really Tasty. Unfortunately ist was still like wet inside although I made everything exactly like you recommended. What can be the mistake ?
    Ania
    Ania:
    Hi Sara,
    Glad you enjoyed the flavours! As for the consistency, did you press (extract water out of) your tofu before using? That's probably most likely the reason why it was too wet. Or maybe you used too little walnuts / flour. It's hard to be sure without having any of the details. x Ania
Anay:
Hey Ania, this looks so good! I'm making it this year and I had a quick question. What's the best way to help develop the flavours, in terms of making it the day before? I know you suggested making the filling and gravy the day before, but did you mean cooking the log or just putting everything in the blender and chilling it in the fridge?
Thanks!
    Ania
    Ania:
    Hey Anay!
    Yes, if you have time making the log ahead is ideal (and less work for you on the day), but if you don't okay too. Just making the log mixture and refrigerating it will allow the flavours to mingle. Hope you and your guests will enjoy it! x
Lauren:
Hi there!
I don’t have access to smoked tofu, only regular! How do you recommend I use regular tofu in this recipe?
    Ania
    Ania:
    Hi Lauren,
    No changes to the method, but I recommend adding a few drops of liquid smoke (smoky salt or sweet smoked paprika) for that smokiness that you'll miss out on by using regular tofu. Hope this helps! x Ania
Susie:
I made this for our main Xmas meal last year and will be making it again this year. It is honestly DELICIOUS and goes down as a huge crowd pleaser with my non vegan family. Very easy to make and super yummy.
    Ania
    Ania:
    Thank you, Susie! I am so delighted to hear that you and your family have enjoyed this dish so much and plan to make it again this year. So honoured! And thank you for taking the time to let me know that it was such a hit recipe. x Ania
Rachel Gilliland:
Hi I am making this for the big day this year and looking forward to it! My question is- how far in advance can I make it? I would ideally like to make before Xmas eve if possible as I’ll be busy that day and also don’t want too much to do Xmas day. You mention you can make the beet filling and the mushrooms in advance, could I do as early as 22nd Dec, then assemble on 24th and cook on 25th? Thank you! Rachel
    Ania
    Ania:
    Hi Rachel,
    Yes, definitely as long as it's all kept in the fridge afterwards. Since there are no animal products in anything, it doesn't spoil that easily. Good luck and I hope it goes down well. x Ania
Sophie:
Hi Ania
This is going to be my vegan xmas dish this Christmas after reading your recipe and the reviews - so just prepping my shopping list now for it. Looks and sounds delicious. Could you just clarify though - is the beetroot required for the gravy uncooked ? I know for the beet mixer its already baked but just want to get it right for the gravy - thanks so much Sophie
    Ania
    Ania:
    Hi Sophie,
    How exciting, I hope you and your Xmas guests will enjoy this centrepiece. Yes, the beetroot for the gravy is raw as it cooks in the gravy :) While it is mainly used for colour, it add some nice earthiness too. x Ania
Krinio Pappa:
Superb taste and quite easy to make! You'll need to plan ahead but the instructions are very easy to follow and pretty straight forward. A holiday favourite I make for a second year in a row and have convinced others to make too!
    Ania
    Ania:
    Thank you so much for your kind words about this recipe. I am delighted to hear that you enjoyed it enough to want to make it again this year and that you found it to be easy to follow. Thank you so much for taking the time to write this review - I really appreciate it. x Ania
Louise Dart:
Delicious ! Great for Christmas dinner. I also gave some of this to my father in law on Christmas day who is a proper meat and potato guy and not keen on anything a bit different but he really liked it so an all round pleaser. We'll be doing it again this year :)
    Ania
    Ania:
    Aw, thanks so much for your kind words, Louise! I'm so happy to hear that this recipe has gone down so well with you and your family, including your 'meat and three veg' father in-law (they are the hardest to win over, aren't they?). And I really appreciate you coming back to review this recipe, thank you so much. x Ania
Alexandra:
Hi Ania,
I am keen to try this but have a couple of questions?
1 - unfortunately I am intolerant to mushrooms. Could you suggest an alternative?
2 - Would it be possible to do this without the pastry as I am struggling with pastry content at the moment?
Thanks
    Ania
    Ania:
    Hi Alexandra,
    Hmm, the answer to the first question is yes, of course. There are a lot of options, like this one here, for example. The second one is a tougher one and to be honest, I am not sure what to suggest...I suppose you could just have the beetroot log with a side of duxelles and gravy? x Ania
Joy:
Hi Ania,
This really recipe is the main part of the menu that I have come up with for a pre-Christmas dinner in 2 days time. I really like how it has something more than just simply 'a whole beetroot' as it's centre, like many other recipes. I am expecting to have it all prepped tomorrow, except, I cannot find smoked tofu anywhere. Other than a couple of years ago trying to make somewhat of a disasterous cheesecake with tofu, I have not cooked with it and I don't usually eat it either. In fact, I really don't know one type of Tofu from the next. Can you please tell me whether the other flavours are strong enough to carry the recipe with a plain Tofu, or do I need reassess? I'm hoping time difference allows you to see this before I need to get cooking.
Thank you
    Ania
    Ania:
    Hi Joy,
    It's really hard for me to answer as flavours are very subjective. I, and many people whom I have served this, really like the smokiness of the filling so smoked tofu (you need firm / extra firm NOT SILKEN variety btw and your need to press it first - i.e. extract the water out of it or else the filling won't be as frim) is ideal, however there are other ways to add smoky flavour so please don't stress. Your best bet would be to add a few drops (to your taste) of liquid smoke or second (less potent option) would be to add sweet (as opposed to spicy) smoked paprika. I hope this helps and the dish goes down well. x Ania
Hanna Radomska:
Hi Ania, please tell me if I can freeze this gorgeous Wellington in its pastry?
    Ania
    Ania:
    Hi Hanna,
    I'll be honest, I haven't tried freezing the entire thing only just the components (the log, mushrooms and gravy) but I don't see why it wouldn't work given that many ready-made pastry wrapped dishes are sold frozen. Sorry I cannot be of more hlep! x Ania
Liz:
HI! This looks amazing :-)
Do you think it could be prepped the day before and left in the fridge till baking?
Thank you!
    Ania
    Ania:
    Hi Liz,
    It should be fine (although assembling just before baking is ideal). Perhaps sprinkle the pastry with some coarse breadcrumbs (before arrange the filling on top) so that it doesn't soak up moisture from the filling. x Ania
Ondine:
Made this last night. Ah man the flavours are insanely good. Two questions though: Any ideas why the beet meat part wasn't as red as yours? (I added in about 20% more beet than suggested) And it wasn't as firm to shape as yours was, it kind of spread out in the oven. Any ideas? Otherwise 10 out of 10 forks on the taste meter.
    Ania
    Ania:
    Hi,
    I'm glad you enjoyed the taste! As for your questions, how did you cook your beetroot? Did you bake it or used a shop-bought vacuum packed / boiled beetroot? I found that the colour is much paler with the latter. It is also more waterlogged and if you added extra beet that would also add extra moisture and so make the mixture wetter, which is why it probably spread in the oven. It could also be your tofu retaining more moisture than mine. Hope this helps! Ania
      Ondine Mond:
      Hi! Thanks so much for replying :) . I did use vacuum-sealed, so that explains it. I'll use your recipe amount this time so it holds together like yours does.. Thanks so much again, about to make it now for Christmas dinner
        Ania
        Ania:
        My pleasure! x Ania
Helen:
Made this last Christmas after looking at loads of recipes and it was so good going to make it again this year! Really lovely flavours with smoked tofu, beets and mushroom. Looks really impressive but is actually really straightforward to make. Thank you for sharing the recipe x
    Ania
    Ania:
    Thank you, Helen! I’m so happy to hear that it was a success and that you found it easy to make too. And thank you for taking the time to review this recipe – it helps my work be seen so I really appreciate it. x Ania
Kate:
My go-to for all fancy/special occasion roast dinners, and sometimes mid-week in the winter too 😍
The first couple of times I made it without the walnuts and then the third time I added them - Just wow! You gotta add them if you have them in your pantry!
I haven’t found Vegan Puff anywhere near me so I make my own shortcrust pastry and wrap it in that. It works perfectly!
Easily my favourite vegan recipe ever 💕
    Ania
    Ania:
    Thank you for your kind words, Kate! I'm so chuffed to hear that you loved this dish so much, it really makes me happy! And thank you for taking the time to review – it helps my work be seen so I really appreciate it. x Ania
Dee Weaver:
I made this last year (Xmas 2020) and it was a winner. It's fun to make, looks fantastic on the table both before and after cutting it, and the taste is out of this world, especially the light-handed smokiness from the tofu.
We're having it again this year, so I've already made the beetroot mix and the mushroom mix and they're in the freezer, so all I'll have to do on the day is assemble it all. Thank you so much for such a lovely recipe.
    Ania
    Ania:
    Thank you, Dee! I'm so pleased to hear that it was such a success and that you are making it again this year! Thank you so much for taking the time to leave this review - it helps my work be seen so I really appreciate it. x Ania
Jenae Bethers:
This will be our 3rd year making this! It is SO delicious! I do have a question, though. I’m wondering if you can prepare and freeze the tofu “log” in advance. Then thaw it in the fridge and prepare the rest of it the day of. Thanks for such an amazing recipe!!
    Ania
    Ania:
    Thanks Jenae, I'm so happy to hear that it has become your festive staple! Yes, I have tried that once and it was fine if I remember correctly however freezing and defrosting tofu does change its texture so that's something to be aware of (I don't think I noticed much difference in this context). Hope this helps! x Ania
    Dee Weaver:
    HI Jenae, Ive made both the mixes in advance but kept them separate in the freezer. I don't know if that will make any difference but I didn't want to risk the two mixes mushing into each other as/after they're defrosted..
Charlotte:
Hi Ania, I have a question, I really want to cook a vegan mushroom wellington for christmas but I was wondering, which would be better refill : tofu, seitan or tempeh? I never tried any of these for the moment and I m really looking for a "meat" taste, kinda shawarma refill... Could you help me?!
My Christmas menu will definetly be based on your recipies... Thx for sharing.
    Ania
    Ania:
    Hi Charlotte,
    I am not quite sure what you mean by 'shawarma refill' but will try to help as best as I can. When it comes to these three seitan probably has the most 'meaty texture' but be aware that it is pure gluten (as opposed to tempeh or tofu, which are gluten-free). As for taste, it's all about flavourings so you can make any of them taste however you would like them to taste (perhaps with exception of tempeh as it does have its own distinct taste due to the fact that it is fermented and it is sometimes a little harder to conceal with seasoning). If you are making this for Xmas, I would stick to smoked tofu as that's the version I am 100% confident works and you don't want disappointment on a big occasion like that, unless you feel like practising beforehand than you would certainly experiment a little. Good luck! x Ania
Marjon:
Thank you for this recipe. Made it for my small group of dear friends and we all just LOVED it! It was worth all the work and you made it so clear who to do it. This one will be on our Dutch table again, that's for sure.
    Ania
    Ania:
    I am delighted to hear this is dish was such a success with you and your friends, Marjon! And many thanks for taking the time to leave such a nice review – it helps my work be seen so I really appreciate it! x Ania
    Ania
    Ania:
    I am delighted to hear this is dish was such a success with you and your friends, Marjon! And many thanks for taking the time to leave such a nice review – it helps my work be seen so I really appreciate it! x Ania
Beth:
Wow! What can I say, this recipe is absolutely spot on! I’ve been wanting to try a Wellington for a while but always been a bit intimidated by the prospect, but this is a perfect step by step guide - everything worked exactly as described, and the photos of how to braid the pastry were so helpful! Even the fussy non-vegan at my dinner party went back for seconds, and I’ll definitely be doing it again for Christmas. Many thanks!!
    Ania
    Ania:
    Thank you so much for your kind words, Beth! I am delighted to hear that this dish was such a success and that you found the recipe accurate and the photos helpful. Many thanks for taking the time to leave this review - I really appreciate it as it helps my work reach more people. x Ania
Ella:
Hi! Love this recipe! Just wondering if tou need the nutritional yeast or is it just for added nutrition?
Thanks!
    Ania
    Ania:
    Hi Ella,
    Thank you. Nutritional yeast is a type of seasoning (it has a cheesy umami flavour) and although it is often enriched with B12 and it's generally healthy, it is used for flavour. You can skip it if you are having hard time finding it. Hope this helps! x Ania
Raquel:
So do delicious!!! I didn't do the sauce and had only half of the mushrooms and still it was incredibly tasty. It looks like it is complex but it's easy to follow the steps and with ingredients so easy to get... You made it easy to impress people with a fancy and delish dish without too much work 😉
    Ania
    Ania:
    Thank you so much, Raquel! That's so nice to hear that you enjoyed this dish and did not find it too much work! Thank you for taking the time to let me know that it went down so well with you, I really appreciate it! x Ania
Tracee Spagnolo:
I made this beet Wellington for my Easter dinner and the non meat eaters and it was such a hit! It was actually the meat eaters favorite dish too!! Thanks for the recipe!
    Ania
    Ania:
    Thanks so much for your kind words, Tracee! I'm delighted to hear that it was such a hit with non-vegans too - that's always a massive compliment! x Ania
Sjors:
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!
    Ania
    Ania:
    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
Erin:
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
    Ania
    Ania:
    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
Linda:
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 :)
    Ania
    Ania:
    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
Sue Lessard:
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!
    Ania
    Ania:
    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
Susan Lessard:
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!
    Ania
    Ania:
    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
Eric:
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!
    Ania
    Ania:
    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
Martha Henson:
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!
    Ania
    Ania:
    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
Jennifer:
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.
    Ania
    Ania:
    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
Amy:
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!
    Ania
    Ania:
    Thanks so much, Amy! I'm so happy to hear that you enjoyed this dish! Ania
Nikki:
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!
    Ania
    Ania:
    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
Anand Ramesh:
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
    Ania
    Ania:
    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
Filipa:
incredible and even more tasty than what I could imagine!!
    Ania
    Ania:
    Aw, thank you so much, Filipa! I'm delighted it was such a success! x Ania
Clara:
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.
    Ania
    Ania:
    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
Sarah Long:
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!
    Ania
    Ania:
    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
Cam:
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!
    Ania
    Ania:
    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
Lydia:
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
    Ania
    Ania:
    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
Rob:
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.
    Ania
    Ania:
    Thanks for your kind words, Rob! I'm delighted to hear that you enjoyed and that you thought it was worth the effort :) Ania
Maria:
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!
    Ania
    Ania:
    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.
Linda:
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 ?
    Ania
    Ania:
    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
Veronika:
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 :)
    Ania
    Ania:
    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
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