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.
Ingredients
Scale
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
Instructions
- Prepare the Milk Mixture: In a measuring cup, combine the almond milk and apple cider vinegar; stir and set aside to curdle slightly.
- Mix Dry Ingredients for Crust: In a large bowl, whisk together the flour, garlic powder, dried thyme, dried parsley, and sea salt.
- 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.
- 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.
- 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.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 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.
- Cook Plant-Based Beef Crumbles: Add vegan ground crumbles to skillet; sauté 2-3 minutes, stirring frequently.
- Add Spices and Tomato Paste: Stir in flour, On Everything All-Purpose Blend, smoked paprika, cumin, tomato paste, and salt until combined.
- 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.
- Add Kale and Simmer: Stir in chopped kale and continue simmering 5 more minutes; remove from heat and let cool.
- 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.
- Form Filling Log: Shape cooled filling into a log shape placed in the center of the dough.
- 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.
- 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.
- Brush with Vegan Butter and Garnish: Lightly brush melted vegan butter over crust and sprinkle dried parsley and thyme.
- Bake: Bake for 45-60 minutes until crust is deep golden brown and crisp.
- Cool and Serve: Allow to cool 10-15 minutes before slicing into 1-2 inch thick pieces. Serve warm.
- 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
