Still looking for a meat-free Christmas recipe? The culinary classic Beef Wellington is also available in a vegan version as "Beet Wellington" with beetroot and mushroom duxelles, featuring sweet, earthy beetroot, a delicate mushroom duxelles, and shallot-infused spinach. Click here for the recipe.
Ingredients for 4 servings of vegan Beet Wellington:
For the beetroot
500 g beetroot
2 tbsp olive oil
1 tsp sea salt, coarse
For the duxelles
2 cloves of garlic
250 g brown mushrooms
2 tbsp olive oil
1 sprig of thyme leaves, picked
1/2 tsp sea salt
For the spinach
2 shallots
200 g spinach
1/2 tsp sea salt
For the Beet Wellington
250 g vegan puff pastry
2 tbsp soy milk
How to prepare the Beet Wellington:
- Preheat the oven to 180°C. Peel the beetroots, rub with olive oil and salt, and bake for 1 hour.
- Finely chop the mushrooms and garlic. Add oil to a pan and sauté the mushrooms, garlic, thyme leaves, and salt over high heat for 15 minutes until the liquid has evaporated.
- Finely chop the shallots, coarsely chop the spinach, sauté over medium heat, and season with salt to taste.
- Roll out the puff pastry, spread with the mushroom duxelles, and distribute the spinach on top. Place the beetroots side by side and roll up. Let rest in the refrigerator for 30 minutes. Preheat the oven to 180°C.
- Brush the Beet Wellington with soy milk and bake for 30–40 minutes until golden brown.
Good to know. One serving of vegan Beet Wellington contains:
Energy 414 kcal
Protein 16.7 g
Fat 18 g
Carbohydrates 28.9 g
Fiber 6.3 g
Vitamin A 294 μg
Vitamin E 2.4 mg
Vitamin C 38 mg
Vitamin B1 222 μg
Vitamin B2 703 μg
Niacin 23 mg
Vitamin B6 230 μg
Potassium 1,039 mg
Calcium 99 mg
Magnesium 73 mg
Iron 4.2 mg
Cholesterol 0 mg
• This vegan Christmas recipe is cholesterol-free. If you are interested in this topic, you can listen here: Podcast interview with Prof. Dr. Michaela Döll.
