Description
This Vegan BBQ Beef Wellington is a delicious plant-based twist on the classic, featuring a savory filling made of plant-based crumbles, chickpeas, and veggies, all wrapped in a flaky, homemade crust. It’s perfect for the holidays or any family-style gathering, and is both gluten-free and customizable with a puff pastry option. #VeganWellington #PlantBasedRecipes #HolidayVegan #BBQBeefWellington #VeganMainDish #VeganComfortFood #HolidayMeals
Ingredients
Units
Scale
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Crust:
- 3 cups organic all-purpose flour
- 1 cup vegan butter, very cold and 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 tsp apple cider vinegar
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'Beef' Filling:
- 2 tbsp extra virgin olive oil
- 1 (14 oz.) package plant-based beef-less ground crumbles
- 1 (15 oz.) can chickpeas, drained and rinsed
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 carrot, peeled and grated (optional)
- 2 tbsp tomato paste
- 2 tbsp organic all-purpose flour
- 2 tsp 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
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Garnish:
- 2 tbsp vegan butter, melted
- dried parsley
- dried thyme
Instructions
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To Make the Crust:
- Mix almond milk and apple cider vinegar, set aside.
- In a bowl, whisk flour, garlic powder, thyme, parsley, and salt together. Add cubed or grated cold butter, blending until the mixture is crumbly.
- Gradually add the milk-vinegar mixture and stir until the dough comes together. Wrap and refrigerate for 1-1.5 hours.
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To Make the Filling:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent, about 1-2 minutes. Add plant-based beef crumbles and sauté for 2-3 minutes.
- Add flour, On Everything All-Purpose Blend, smoked paprika, cumin, tomato paste, and salt. Stir to combine.
- Add chickpeas, carrots, BBQ sauce, and vegetable stock. Simmer for 4-5 minutes, mashing chickpeas slightly. Add kale and cook for another 5 minutes. Remove from heat and cool.
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Assembly and Bake:
- Roll dough into ½-inch thickness on a floured surface. Transfer to a parchment-lined baking sheet.
- Place the ‘beef’ filling in the center and shape into a log. Fold over dough to wrap filling. Roll ends and seal edges.
- Flip the loaf so the sealed side is down. Slice slits in the top and brush with melted vegan butter. Sprinkle with parsley and thyme.
- Bake for 45 minutes to 1 hour, until golden brown and crisp. Let cool for 10-15 minutes before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg