Vegan Beef Wellington Loaf
This Vegan Beef Wellington Loaf is the ultimate showstopper for any holiday or special gathering. Packed with a savory blend of sautéed mushrooms, celery, onions, and vegan ground “beef,” it’s seasoned to perfection with dried herbs and wrapped in flaky, golden puff pastry. The lattice design not only adds an elegant touch but also seals in all the flavorful goodness. Whether served fresh from the oven or paired with a rich mushroom gravy, this plant-based twist on a classic dish is sure to impress vegans and non-vegans alike.
What’s even better? This recipe makes two loaves, making it perfect for feeding a crowd or saving one for later! The loaves freeze beautifully, so you can prepare them in advance and bake them when you’re ready. With simple, wholesome ingredients and easy-to-follow instructions, this recipe proves that plant-based cooking can be both delicious and stunningly sophisticated. Ready to wow your guests? Let’s get cooking!
PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
Makes 2 loafs - perfect for freezing & baking later!
- 1-2 tbs oil (I used avocado oil)
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 8oz of mushrooms (1 container, diced)
- 2 “ribs” of celery (diced small)
- 3/4 cup frozen peas
- 1 (12 oz) package vegan ground “beef” (I used Impossible meat)
- 1 package of Puff Pastry (includes 2 doughs)
- 2 tbs cornstarch
- 2 tbs ground flax w/ 6 tbs water
- 1/3 tsp salt
- 1/4 tsp pepper (or grind to liking)
- 1 tbs dried basil
- 1 tbs dried thyme
EQUIPMENT
- Large pan
- Baking tray
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Takeout Puff Pasty dough and vegan ground “beef” to defrost.
- On medium heat sauté diced onion and garlic for about 2 minutes. Add diced mushroom. Sauté for about 2 more minutes. Add frozen peas and diced celery.
- Add vegan “beef”, sauté for about 5-7 minutes...You do not need to cook the whole way, anything that is not finished cooking will cook through in the oven.
- Take mixture off heat and put into a large mixing bowl to cool. Add 2 tbs cornstarch and mix in.
- Preheat oven to 400 degrees.
- In a small bowl or cup, Mix 2 tbs of ground flax with 6 tbs water. Let sit for 10-15 min while mixture cools. Then add the flax mixture to the "meat" mixture & mix to combine !
- Once mixture is cool, roll out two puff pastry doughs. Roll gently to evenly spread into large rectangular loaf.
- Cut slits along side, you will go about 3 inches on each side. Distribute mixture evenly between two puff pastry’s. Fold over slits to create a lattice criss cross design.Tuck in each end to secure mixture.
- Bake in oven at 400 degrees for 40 minutes or until deep Golden brown.
- Let cool for 10 minutes and use bread or serrated knife to slice. Enjoy with Mushroom Gravy or on its own!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
