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Vegan Wellington recipe placinta wellington

Vegan Wellington

Here's how to make an a-m-a-z-i-n-g vegan Wellington at home - easy and healthy! Enjoy a delicious beef-like filling wrapped in buttery puff pastry and baked with love!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 4

Ingredients 

For the vegetable soup:

  • 700 ml water
  • 1 red onion
  • 1 clove garlic
  • 1 Tbsp dill
  • 2 mushrooms
  • 1 bay leaf
  • 1 parsley root
  • 1 carrot
  • 1 tsp smoked paprika
  • ½ bunch parsley
  • 1 tsp thyme
  • ½ tsp caraway
  • ½ tsp cumin
  • 1 chili pepper
  • salt and pepper to taste

For the mushrooms:

  • 250 g button mushrooms washed
  • 1 tsp vegan butter or regular, for vegetarian version
  • 1 Tbsp olive oil
  • 3 Tbsp white wine
  • 1 tsp white pepper
  • 1 tsp garlic chopped
  • 1 sprig thyme fresh
  • ½ tsp salt

For the spinach:

  • 2 cups spinach fresh
  • 1 red onion sliced
  • 1 Tbsp olive oil
  • 2 Tbsp vegetable soup or water
  • salt and pepper to taste

For the soy mince:

  • 100 g textured soy protein granules
  • 3 Tbsp olive oil
  • 1 clove garlic
  • 1 carrot finely grated
  • 1 red onion finely chopped

For the assembly:

  • 1 sheet puff pastry
  • 1 Tbsp soy milk or regular, for vegetarian version
  • 1 tsp black sesame

Instructions

  • For the soup:
  • In a pot on medium heat, add all the ingredients for the soup. After it boils, turn the heat to low and let it boil for about 30 more minutes.
  • Strain soup and set aside.
  • For the soy mince:
  • In a bowl, add the soy granules. Pour the hot soup over the TSP granules and let them soak for about 20 minutes. Discard the excess liquid.
  • Heat a pan with oil on medium heat and add the onion, garlic, and carrot and fry for about 5 minutes. Add the soy granules. Cook for 10 minutes until all the flavors are mixed and the color turns brownish. Remove from the heat and set aside.
  • For the mushrooms:
  • In a pan on medium heat, add oil and vegan butter.
  • When the butter melts, add the mushrooms and saute them for 5-7 minutes.
  • Add the garlic and saute for another 2 minutes.
  • Add the wine and the rest of the spices.
  • Cook the mushrooms for 10 minutes until they become soft and tender.
  • Remove from heat and put aside.
  • For the spinach:
  • Heat a pan with oil over medium heat, add the onion and sautee for 2 minutes until translucent. Add the spinach and cook for another minute. Add soup, salt, and pepper and cook the spinach until all the liquid evaporates. Set aside.
  • Heat the oven to 200°C
  • For the assembly:
  • Lay a sheet of baking paper on a clean surface. Lay your puff pastry sheet on it. In the middle of the sheet put the cooked soy mince in a long line, then add the cooked mushrooms and top everything with the spinach.
  • Wrap your puff pastry around the filling, starting with the sides and then the middle. Brush it with soy milk and sprinkle with black sesame.
  • Transfer it to a baking pan and put it into the oven.
  • Cook for about 20 minutes or until golden.