Vegan Beetroot Wellington Recipe
A legendary plant-based dish that combines crapaudine beetroot with mushroom duxelles, vegan savoury pancakes using tarragon and almond milk, and crispy vegan puff pastry.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beetroot
Preheat the oven to 200°C (392°F). Wrap the crapaudine beetroot in foil and roast for about 45-60 minutes until tender. Allow to cool, then peel and slice into thick rounds.
- 2
Make the Mushroom Duxelles
Finely chop the onion and garlic. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent. Add chopped mushrooms, salt, and pepper, cooking until all moisture has evaporated. Stir in fresh tarragon and nutritional yeast, set aside to cool.
- 3
Prepare Vegan Pancakes
In a bowl, mix flour, almond milk, and a pinch of salt until smooth. Heat a non-stick skillet and cook small pancakes (about 10 cm in diameter) for 2-3 minutes on each side until golden. Set aside.
- 4
Assemble the Wellington
Roll out the vegan puff pastry on a floured surface. Layer the pancakes, mushroom duxelles, and beetroot slices in the center of the pastry. Fold the pastry over the filling, sealing the edges well.
- 5
Bake the Wellington
Place the Wellington on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden brown. Let it cool slightly before slicing.
