Mini vegan beet Wellingtons

Mini vegan beet Wellingtons

Based on 2 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Traditionally, Wellington is made with beef, but here I’ve made mini vegan versions that are in no way inferior to the original. They’re small and colorful and can be served either as an appetizer or as a side dish; they fit perfectly on a holiday table. If you can buy pre-cooked beets, you could use them here as well to save time, but it tastes even better with fresh, roasted beets as in the recipe. To make it as a vegan main, serve it with a nice green salad and vegan gravy sauce."

Difficulty

Easy 👌

Preparation

40 min

Baking

70 min

Resting

0 min

Ingredients

2Servings
100 g
mixed beets
1
vegan puff pastry sheets
shallots
clove
garlic
66⅔ g
brown mushrooms
tbsp
margarine
33⅓ g
hazelnuts
5 g
thyme
salt
pepper
MetricImperial

Utensils

oven, baking dish, 2 baking sheets, knife, cutting board, frying pan, cooking spoon, food processor, parchment paper, pastry brush

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-clean-mushrooms

How to clean mushrooms

how-to-prepare-beets

How to prepare beets

Nutrition per serving

Cal254
Fat22 g
Protein6 g
Carb19 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Rinse the beets well and place in a baking dish covered with salt (the entire bottom should be covered). Bake for approx. 40 min. Remove, keeping the oven on, and let sit until cool enough to handle, then peel beets with a paring knife.
    • 100 g mixed beets
    • salt
    • oven
    • baking dish
    • baking sheet
    • knife
    • cutting board

    Preheat the oven to 180°C/350°F. Rinse the beets well and place in a baking dish covered with salt (the entire bottom should be covered). Bake for approx. 40 min. Remove, keeping the oven on, and let sit until cool enough to handle, then peel beets with a paring knife.

  • Step 2/4

    In the meantime, peel and finely dice shallots and garlic. Cube mushrooms. Melt margarine in a frying pan and sauté the mushrooms, shallots, and garlic for approx. 10 min.
    • shallots
    • clove garlic
    • 66⅔ g brown mushrooms
    • tbsp margarine
    • frying pan
    • cooking spoon

    In the meantime, peel and finely dice shallots and garlic. Cube mushrooms. Melt margarine in a frying pan and sauté the mushrooms, shallots, and garlic for approx. 10 min.

  • Step 3/4

    Transfer hazelnuts to a baking sheet and toast at 180°C/350°F for approx. 10 min. Pulse toasted nuts in a food processor until finely ground and mix with the mushroom mixture and thyme leaves. Season with salt and pepper to taste.
    • 33⅓ g hazelnuts
    • 5 g thyme
    • salt
    • pepper
    • food processor

    Transfer hazelnuts to a baking sheet and toast at 180°C/350°F for approx. 10 min. Pulse toasted nuts in a food processor until finely ground and mix with the mushroom mixture and thyme leaves. Season with salt and pepper to taste.

  • Step 4/4

    Roll out the puff pastry sheets and cut into equal-sized circles. Place one tablespoon of the mushroom mixture into the center of each circle and place a beet on top. Fold the puff pastry around the beet and seal. Place with the sealed side down on a baking sheet lined with parchment paper. Melt the remaining margarine and brush each Wellington. Bake at 180°C/350°F for approx. 30 min., or until golden brown. Serve and enjoy!
    • 1 vegan puff pastry sheets
    • tbsp margarine
    • baking sheet
    • parchment paper
    • pastry brush

    Roll out the puff pastry sheets and cut into equal-sized circles. Place one tablespoon of the mushroom mixture into the center of each circle and place a beet on top. Fold the puff pastry around the beet and seal. Place with the sealed side down on a baking sheet lined with parchment paper. Melt the remaining margarine and brush each Wellington. Bake at 180°C/350°F for approx. 30 min., or until golden brown. Serve and enjoy!

  • Enjoy your meal!

    Mini vegan beet Wellingtons

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