Beetroot & Mushroom Wellington

Name: Beetroot & Mushroom Wellington
Yield: 4 main-course portions
Ingredients: 600 g Beetroot, scrubbed; 600 g Brown mushrooms, finely chopped; 100 g Onion, diced; 15 g Garlic, minced; 40 ml Olive oil; 5 g Thyme leaves; 80 g Walnuts, chopped; 80 g Breadcrumbs, vegan; 500 g Vegan puff pastry; 30 ml Soy milk; 4 g Salt

Roast beetroot wrapped in a dry mushroom-and-walnut filling and crisp vegan pastry.

Beetroot & Mushroom Wellington prepared as described in the recipe

Roast beetroot wrapped in a dry mushroom-and-walnut filling and crisp vegan pastry.

Written for 4 main-course portions

Cook this

Ingredients

Serves

Beetroot, scrubbed600 g
Brown mushrooms, finely chopped600 g
Onion, diced100 g
Garlic, minced15 g
Olive oil40 ml
Thyme leaves5 g
Walnuts, chopped80 g
Breadcrumbs, vegan80 g
Vegan puff pastry500 g
Soy milk30 ml
Salt4 g

Method

Wrap beetroot in foil and roast at 190°C for 60 to 75 minutes until tender. Peel, cool fully and pat dry.
Cook onion and garlic in oil for 6 minutes, then mushrooms and thyme for 15 to 20 minutes until completely dry. Stir in walnuts, breadcrumbs and salt and cool fully.
Roll pastry to a 30 x 40 cm rectangle. Spread mushroom mixture down the centre, lay whole beetroot on top and enclose tightly, sealing edges.
Chill for 30 minutes. Brush with soy milk, score without cutting through and bake at 200°C for 35 to 45 minutes until deep golden and crisp underneath.
Rest 10 minutes before slicing.

Chef’s notes

Check that pastry and breadcrumbs contain no butter, milk or egg. Dry, cold filling protects the pastry.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Soy. Tree nuts. Wheat.

Vegan

Last refined · October 2026