Vegetarian Wellington

Vegetarian Wellington

Beef Wellington is a classic for the holidays.  This is a great vegetarian version that uses a vegetarian roast, mushroom pâté in place of the usual duck liver, and a rosemary pesto for a complementary layer of flavor.
I’ve also cut down on the fat and calories by using phyllo dough to wrap the Wellington instead of heavy puff pastry.

If you want to use a traditional beef roast, please choose organic. This recipe will still come out lower in fat and calories than a traditional wellington recipe.  Of course, it will no longer be vegetarian. And Make sure to check the roast's temperature with a meat thermometer.

*Vegan & Vegetarian
*Dairy Free
*Egg Free
*Cholesterol Free
1 package frozen phyllo dough, thawed
1 vegetarian roast (I used one from Whole Foods)
Olive oil spay
Rosemary horseradish pesto (recipe below)
Mushroom pate (recipe below)
Mushroom onion gravy (recipe below)

Follow the directions on your phyllo dough package to thaw.

Coat a 9 by 13-inch glass baking dish with a little oil.

Divide your phyllo dough into two stacks.  Set one stack aside and keep well covered with plastic wrap and a wet paper towel to keep it from drying out.
On a cutting board or clean counter top, stack the layers of the first half of your phyllo dough, spraying with olive oil over every 2-3 sheets. No need to oil every sheet.
When you have finished prepping the sheets, spread a layer of rosemary pesto across the phyllo, leaving 2 inches clear around the edges.
Spread a layer of mushroom pâté on top of the pesto, again leaving a 2-inch border around the edges.
Place your vegetarian roast in the center of the phyllo.  Spread another layer of the pate on top of the roast, followed by another layer of the rosemary pesto.
Uncover the rest of your phyllo sheets and stack them just like the first half, again oiling every second or third sheet.
Place the second stack phyllo dough on top of the roast.  Press lightly to make these sheets conform to the shape of the roast.
Brush the exposed bottom layer of phyllo with a little water or egg wash.  Fold that edge upwards and onto the edge of the top layer of phyllo, sealing in the roast.
Brush or spray the outside of the phyllo with a little more olive oil.  Transfer to the baking dish.
Bake in a preheated 350-degree oven for 45 minutes.
I like to serve this dish with mashed potatoes or Yorkshire pudding and Mushroom Onion Gravy.

Mushroom Pâté:
3 cups diced mushrooms
1 cups diced onion
1 tablespoon vegetable oil
Dash vegan Worcestershire
Salt and Fresh Ground Pepper to taste
Note: I use a vegan Worcestershire that contains no anchovies.

Heat the oil in a skillet over medium-high heat.  Add the mushrooms, onion, Worcestershire, salt and pepper. Sauté until the mushrooms are cooked and the onions are translucent.  Do not cook all of the moisture out of the mushrooms.

Let the mixture cool and put into a food processor. Pulse until the mixture reaches a smooth, spreadable consistency. Set aside.
Rosemary Horseradish Pesto:
1/4 cup olive oil
1 1/2 cups flat leaf parsley
1/2 cup pine nuts
1/2 cup fresh chopped rosemary leaves
1/4 cup prepared horseradish
4 garlic cloves
Salt and fresh ground pepper to taste
Combine all ingredients in a food processor.  Pulse until well combined.  The mixture should be nearly the consistency of a paste.
Note:  If you are using an organic, free-range beef roast, us a meat thermometer to determine when it is cooked to your liking.
Mushroom Onion Gravy:
2 tablespoons vegetable oil
2 tablespoons finely chopped shallots
4 cups chopped mushrooms
1 cup chopped onion
2 tablespoons vegan Worcestershire
¼ cup white wine (optional)
2 cups warm soy milk or almond milk (unsweetened)
1 cup vegetable broth
2 tablespoons flour
Salt and Fresh Ground Pepper to taste
Heat the oil in a pan over medium/high heat.  Add the shallots and sauté until translucent.  Add the mushrooms, onions, wine and Worcestershire.  Sauté until the mushrooms and onions are soft.
In a separate bowl, combine the warm soymilk and vegetable broth.  Whisk in the flour.
Add the milk mixture to the mushrooms.   Bring to a light simmer and cook for about 5-7 minutes or until the gravy has thickened.  Add the salt and pepper to taste.
Serve on the side as a topping for your Vegetarian Wellington and Yorkshire Pudding or Garlic Mashed Potatoes.
PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Also remember to read the labels on food products as additives and ingredients may vary from country to country.


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