Prepare to dazzle your senses and your dinner guests with our magnificent Beet Wellington. This masterpiece combines a medley of roasted beets, earthy mushroom duxelles, and creamy vegan cheese, all elegantly encased in flaky, golden puff pastry. It's not just a meal; it's a show-stopping centerpiece that promises to steal the spotlight at your next special occasion. The rich flavors of beets, mushrooms, and cheese meld together to create a harmonious symphony of taste and texture, while the crisp, buttery pastry shell adds the perfect touch of indulgence. Whether you're celebrating a milestone or simply craving a sumptuous plant-based feast, this Beet Wellington is an edible work of art that will leave a lasting impression.
For the Roasted Beets:
4 medium-sized beets, peeled and sliced into 1/4-inch thick rounds
1 tablespoon olive oil
Salt and black pepper to taste
2 tablespoons balsamic vinegar
For the Mushroom Duxelles:
8 oz (225g) cremini or button mushrooms, finely chopped
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
Salt and black pepper to taste
For the Wellington Assembly:
1 sheet of vegan puff pastry (usually 9x9 inches or 12x12 inches), thawed
1/2 cup vegan cheese shreds (choose a variety that melts well)
1 tablespoon Dijon mustard
1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
Olive oil for brushing
Fresh rosemary sprigs (optional, for garnish)
1. Roast the Beets:
Preheat your oven to 375°F (190°C).
Toss the beet rounds with olive oil, salt, black pepper, and balsamic vinegar.
Arrange the seasoned beets on a baking sheet and roast for about 25-30 minutes, or until they are tender. Set aside.
2. Prepare the Mushroom Duxelles:
In a skillet, heat the olive oil over medium heat. Add the minced garlic, chopped onion, and finely chopped mushrooms. Sauté for about 10-15 minutes, or until the mushrooms release their moisture and it evaporates.
Stir in fresh thyme leaves and season with salt and black pepper. Continue cooking for another 2-3 minutes until the mixture is well-cooked and slightly browned. Remove from heat and let it cool.
3. Assemble the Wellington:
On a floured surface, roll out the puff pastry sheet to your desired size.
Spread a layer of Dijon mustard in the center of the pastry sheet, leaving about 2 inches around the edges.
Layer the roasted beet rounds on top of the mustard layer.
Spread the mushroom duxelles mixture over the beets.
Sprinkle the vegan cheese shreds evenly on top.
4. Seal and Brush:
Carefully fold the puff pastry over the filling, sealing the edges by pressing them with a fork.
Brush the pastry with the flax egg (or any plant-based milk) for a golden finish.
Optionally, garnish with fresh rosemary sprigs.
Place the assembled Beet Wellington on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
Allow the Beet Wellington to cool slightly before slicing.
Serve as a stunning centerpiece dish for a special occasion or as a delightful main course for any meal.
This Beet Wellington combines the earthy sweetness of roasted beets with the rich flavors of mushroom duxelles and vegan cheese, all enveloped in flaky pastry. It's a visually stunning and satisfying dish that will impress your guests. Enjoy!