Description
Impress your guests with this delicious Vegan BBQ Beef Wellington. A savory lentil and rice filling wrapped in flaky puff pastry, glazed with BBQ sauce, and baked to perfection. Perfect for holiday dinners or special occasions.
Ingredients
Scale
Filling:
- 2 tablespoons olive oil
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup cremini or button mushrooms (finely chopped)
- 1 ½ cups cooked lentils
- 1 cup cooked brown rice
- 2 tablespoons tomato paste
- 2 tablespoons vegan BBQ sauce (plus more for glazing)
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ cup walnuts (finely chopped)
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
Assembly:
- 1 sheet vegan puff pastry (thawed)
- flour for dusting
- non-dairy milk for brushing
Instructions
- Preheat oven and prepare filling: Heat olive oil in a skillet, sauté onion and garlic, add mushrooms, then transfer to a food processor with lentils, rice, seasonings, and sauces. Pulse until chunky.
- Shape and bake: Roll out puff pastry, fill with mixture, fold, seal, brush with BBQ sauce and milk, bake until golden brown.
- Rest and serve: Let it rest before slicing. Serve with sides of choice.
Notes
- For a smoky flavor, use a hickory-flavored BBQ sauce.
- You can substitute walnuts with sunflower seeds for a nut-free version.
- Serve with roasted vegetables or mashed potatoes.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 3g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
