Vegan BBQ Beef Wellington Recipe

Oh, you are in for a treat with this Vegan BBQ Beef Wellington Recipe! It’s a spectacular plant-based twist on the traditional Beef Wellington, delivering all the rich, smoky, and savory flavors you crave but completely vegan. Picture a flaky, buttery crust encasing a hearty, BBQ-glazed blend of plant-based “beef” crumbles, chickpeas, and kale, all seasoned to perfection. This dish is as impressive as it is comforting—a real showstopper that’s perfect for special dinners or simply to treat yourself. Get ready to dive into an unforgettable, flavor-packed experience that will have everyone asking for seconds!

Ingredients You’ll Need

Getting this Vegan BBQ Beef Wellington Recipe just right means gathering a handful of simple, wholesome ingredients. Each one plays a vital role: from the flaky crust’s buttery texture to the filling’s smoky, savory depth, you’ll see how every element shines together in harmony.

• Organic all-purpose flour (3 cups): The foundation for a tender, flaky crust that holds everything together beautifully.
• Vegan butter, very cold and cubed (1 cup): Key for that classic, buttery pastry texture that melts in your mouth.
• Garlic powder (1 tsp): Adds an aromatic depth that enhances every bite.
• Dried thyme and parsley (1 tsp each): These herbs bring an earthy, herbal note to the dough and filling.
• Sea salt (1/2 tsp): Balances and amplifies all the flavors subtly but importantly.
• Almond milk, very cold (1/2 cup): Keeps the dough moist and tender without overpowering the flavor.
• Apple cider vinegar (2 tsps): Helps tenderize the crust and adds a subtle brightness.
• Extra virgin olive oil (2 Tbsps): For sautéing, it lends a smooth richness to the filling.
• Plant-based beef-less ground crumbles (1 package, 14 oz.): The hearty protein base giving texture and that meaty feel.
• Chickpeas, drained and rinsed (1 can, 15 oz.): Adds creaminess and a pleasant bite, blending perfectly with the crumbles.
• Garlic cloves, minced (4): Punches up the savory flavor in the filling.
• Onion, chopped (1): Gives sweetness and depth; feel free to use red, white, or yellow—it’s all delicious.
• Carrot, peeled and grated (1, optional): Introduces a subtle natural sweetness and lovely texture contrast.
• Tomato paste (2 Tbsps): Richly enhances the filling’s savory, tangy backbone.
• All-purpose flour (2 Tbsps): Helps bind the filling and thickens it just right.
• On Everything All-Purpose Blend (2 tsps): A flavorful seasoning mix that adds a punch of complexity.
• Smoked paprika (1 tsp): Imparts that deep, smoky aroma essential for BBQ flavor.
• Ground cumin (1/2 tsp): Adds warmth and an earthy undertone.
• Sea salt (1/2 tsp): Ensures every bite is perfectly seasoned.
• BBQ sauce (1 cup): Whether homemade or store-bought, it’s the star that ties the filling flavors together.
• Organic vegetable stock (1/4 cup): Keeps the filling moist and adds a savory richness.
• Chopped kale (1 cup): Brings a fresh, vibrant green color and nutrients to the filling.
• Vegan butter, melted (2 Tbsps): For brushing the crust so it bakes up golden and gorgeous.
• Dried parsley and thyme (for garnish): Adds a sparkle of color and subtle herbal notes on the finished Wellington.

How to Make Vegan BBQ Beef Wellington Recipe

Step 1: Prepare the Crust

Start by mixing the cold almond milk with apple cider vinegar in a measuring cup and set it aside to curdle slightly. Meanwhile, whisk together the flour, garlic powder, thyme, parsley, and sea salt in a large bowl. Add your cold cubed vegan butter and use a pastry blender to work it into the flour until the mixture looks crumbly with pea-sized bits. Slowly pour in your vinegar-milk mix and gently bring the dough together with your hand. It should be moist but not sticky—add a splash more milk if needed. Form it into a ball, wrap in plastic, and chill in the fridge for at least one hour to relax and firm up.

Step 2: Make the Filling

While your crust chills, preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Heat olive oil in a skillet over medium-high heat. Sauté onions and garlic until fragrant and soft, then add your plant-based crumbles, cooking for a few minutes until warmed through. Stir in the flour and seasoning blend, paprika, cumin, tomato paste, and sea salt, mixing well. Add chickpeas, grated carrot if using, BBQ sauce, and vegetable stock, then simmer gently, mashing some chickpeas to thicken. Finally, stir in the chopped kale and let it cook until wilted. Remove from heat and let cool slightly.

Step 3: Assemble the Wellington

Roll out your chilled dough on a lightly floured surface to about half an inch thick, placing it onto your lined baking sheet. Shape the filling into a log, then fold one side of the dough over it, and bring the other side to meet, fully encasing the filling. Trim any excess dough and seal the edges by gently pinching together. Roll the ends and seal neatly, then carefully flip the entire parcel so the seam side is down. Score decorative slits on top without cutting all the way through. Brush the entire surface with melted vegan butter and sprinkle with dried parsley and thyme.

Step 4: Bake to Golden Perfection

Pop your assembled Wellington into the oven for 45 minutes to 1 hour. Look for that beautiful deep golden brown crust that’s crisp outside yet tender within. Once baked, let it cool for about 10-15 minutes—it’ll be easier to slice without falling apart.

Step 5: Slice and Serve

Slice your Vegan BBQ Beef Wellington Recipe into 1-2 inch thick pieces and prepare to impress. Each slice reveals that smoky, saucy filling hugged by flaky, buttery crust—pure comfort food brilliance!

How to Serve Vegan BBQ Beef Wellington Recipe

Garnishes

Brighten your Vegan BBQ Beef Wellington Recipe with a sprinkle of fresh parsley or thyme for a pop of color and a hint of herbal freshness that complements the deep flavors.

Side Dishes

This Wellington pairs beautifully with creamy mashed potatoes, roasted seasonal vegetables, or a crisp garden salad to balance the richness. Consider a tangy coleslaw to echo the BBQ note and create delightful contrast.

Creative Ways to Present

Serve your Wellington whole for a stunning centerpiece, letting guests admire your culinary handiwork before slicing. Alternatively, serve individual slices stacked slightly overlapped on a slate or wooden board with drizzles of extra BBQ sauce and sprigs of fresh herbs for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover leftover Vegan BBQ Beef Wellington Recipe tightly with plastic wrap or store in an airtight container in the fridge. It will stay fresh for up to 3 days, giving you plenty of time to enjoy those delicious flavors again.

Freezing

If you want to save some for later, wrap the cooled Wellington tightly in plastic wrap and then a layer of foil before freezing. It keeps well for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture.

Reheating

Reheat slices gently in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until warmed through and the crust crisps up again. Avoid the microwave to keep that lovely pastry texture intact.

FAQs

Can I use other plant-based proteins besides vegan beef crumbles?

Absolutely! Lentils, finely chopped mushrooms, or textured vegetable protein (TVP) all make excellent substitutes. Just be sure to season and cook them similarly to keep the filling flavorful and hearty.

Is it possible to make the crust gluten-free?

Yes, a gluten-free all-purpose flour blend can work, but results may vary slightly in texture. Make sure it includes xanthan gum or another binder for structure, and keep the dough chilled well to help it hold together.

How spicy is this Vegan BBQ Beef Wellington Recipe?

It’s gently smoky and savory with mild warming spices like smoked paprika and cumin. If you love heat, feel free to add a pinch of cayenne or your favorite hot sauce to the filling for a kick!

Can I prepare this Wellington ahead of time and bake later?

Yes! Assemble the Wellington completely, then wrap and refrigerate for up to 24 hours before baking. This makes it super convenient for busy days or entertaining guests.

What’s the best BBQ sauce for this recipe?

Go for a rich, tangy BBQ sauce with a hint of smokiness to complement the filling. You can use a store-bought favorite or whip up your own homemade sauce for an extra personal touch.

Final Thoughts

There you have it—a showstopping Vegan BBQ Beef Wellington Recipe that’s full of flavor and plant-based goodness. Whether it’s holiday dinner or just a special weekend treat, this recipe promises to impress and satisfy all your cravings. Don’t hesitate to give it a try; I promise it’s worth every delicious bite and the effort you put in will be celebrated by everyone lucky enough to share it!

Vegan BBQ Beef Wellington Recipe

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4.1 from 169 reviews

• Author: admin
• Total Time: 2 hours
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Vegan BBQ Beef Wellington offers a plant-based twist on the classic British dish, featuring a flaky, herb-infused crust encasing a flavorful, saucy filling made from vegan beef crumbles, chickpeas, and kale. Perfectly baked until golden and crisp, it’s a hearty, comforting main that is both satisfying and wholesome.

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Ingredients

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Crust Ingredients

• 3 cups organic all-purpose flour
• 1 cup vegan butter, very cold + cubed
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp sea salt
• 1/2 cup almond milk, very cold
• 2 tsps apple cider vinegar

Filling Ingredients

• 2 Tbsps extra virgin olive oil
• 1 (14 oz.) package plant-based beef-less ground crumbles
• 1 (15 oz.) can chickpeas, drained + rinsed
• 4 garlic cloves, minced
• 1 onion, chopped (red, white, or yellow)
• 1 carrot, peeled + grated (optional)
• 2 Tbsps tomato paste, organic
• 2 Tbsps organic all-purpose flour
• 2 tsps On Everything All-Purpose Blend
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1 cup BBQ sauce, homemade or store-bought
• 1/4 cup organic vegetable stock
• 1 cup chopped kale
• 2 Tbsps vegan butter, melted
• Dried parsley, for garnish
• Dried thyme, for garnish

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Instructions

1. Prepare the Milk Mixture: In a measuring cup, combine the almond milk and apple cider vinegar; stir and set aside to curdle slightly.
2. Mix Dry Ingredients for Crust: In a large bowl, whisk together the flour, garlic powder, dried thyme, dried parsley, and sea salt.
3. Cut in Vegan Butter: Add cubed vegan butter to the dry ingredients and use a pastry blender to blend until the mixture resembles coarse peas and is crumbly.
4. Add Wet Ingredients: Gradually pour the cold almond milk and vinegar mixture into the flour mixture, stirring and working with one hand until it forms a dough. If too dry, add extra milk by tablespoon until moistened but not wet.
5. Chill the Dough: Form dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour up to 1.5 hours or overnight.
6. Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Sauté Aromatics: Heat olive oil in a skillet over medium-high heat. Add chopped onion and minced garlic; cook 1-2 minutes until fragrant and translucent.
8. Cook Plant-Based Beef Crumbles: Add vegan ground crumbles to skillet; sauté 2-3 minutes, stirring frequently.
9. Add Spices and Tomato Paste: Stir in flour, On Everything All-Purpose Blend, smoked paprika, cumin, tomato paste, and salt until combined.
10. Add Chickpeas, Carrots, BBQ Sauce, and Stock: Mix in chickpeas, grated carrot (if using), BBQ sauce, and vegetable stock; reduce heat and simmer 4-5 minutes, mashing some chickpeas to thicken.
11. Add Kale and Simmer: Stir in chopped kale and continue simmering 5 more minutes; remove from heat and let cool.
12. Roll Out the Dough: On a lightly floured surface, roll chilled dough into approximately a 1/2-inch thick rectangle and transfer onto prepared baking sheet.
13. Form Filling Log: Shape cooled filling into a log shape placed in the center of the dough.
14. Wrap the Wellington: Fold one side of dough over the filling, then the other side, trimming excess dough. Roll up the ends and seal by pressing edges firmly.
15. Flip and Decorate: Carefully flip the entire loaf so the sealed side faces down on the baking sheet. Use a knife to make shallow slits across the top for decoration.
16. Brush with Vegan Butter and Garnish: Lightly brush melted vegan butter over crust and sprinkle dried parsley and thyme.
17. Bake: Bake for 45-60 minutes until crust is deep golden brown and crisp.
18. Cool and Serve: Allow to cool 10-15 minutes before slicing into 1-2 inch thick pieces. Serve warm.
19. Enjoy: Serve your delicious Vegan BBQ Beef Wellington and enjoy!

Notes

• Use very cold vegan butter to ensure a flaky crust; cubed butter helps achieve the best texture.
• You can substitute almond milk with any plant-based milk or even water if preferred.
• Apple cider vinegar can be replaced with lemon juice for a similar effect.
• The grated carrot in the filling is optional but adds sweetness and texture.
• Use store-bought or homemade BBQ sauce depending on your preference for flavor control.
• For best results, chill dough for at least one hour to make it easier to handle and roll out.
• The On Everything All-Purpose Blend is a seasoning mix; you may use your own blend of herbs and spices if unavailable.

• Prep Time: 40 minutes
• Cook Time: 1 hour 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, Western