Vegan Beet Wellington

40 INGREDIENTS • 25 STEPS • 2HRS

Vegan Beet Wellington

Experience the exquisite Beetroot Wellington, a sophisticated dish featuring tender beetroot wrapped in spinach and mushroom duxelles, encased in flaky vegan puff pastry. Served with a vibrant beetroot gel, garnished with radishes, truffle, and cress, and accompanied by a rich vegan jus, this dish offers a luxurious blend of flavors and textures.
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Experience the exquisite Beetroot Wellington, a sophisticated dish featuring tender beetroot wrapped in spinach and mushroom duxelles, encased in flaky vegan puff pastry. Served with a vibrant beetroot gel, garnished with radishes, truffle, and cress, and accompanied by a rich vegan jus, this dish offers a luxurious blend of flavors and textures.
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2HRS

Total Time

$19.65

Cost Per Serving

Ingredients

Servings
2
us / metric
Beetroot for Wellington
Beet
3 1/2 cups
Beets
the most cylindircal ones available
Red Wine Vinegar
3/4 cup
Red Wine Vinegar
Sherry Vinegar
2 Tbsp
Sherry Vinegar
Caster Sugar
1 cup
Caster Sugar
Star Anise
3 Tbsp
Star Anise
Mustard Seeds
3 Tbsp
Mustard Seeds
Fresh Spinach
7 oz
Fresh Spinach
To wrap the beets in
Duxelle
Cremini Mushroom
5 cups
Cremini Mushrooms, finely chopped
Garlic
2 cloves
Garlic, crushed
Fresh Thyme
2 sprigs
Fresh Thyme
Vegetable Oil
2 tsp
Vegetable Oil
Chestnuts
1 cup
Finely Chopped Chestnuts
Blanch the chestnuts
Truffle Oil
to taste
Truffle Oil
Crepe
Almond Milk
1 cup
Almond Milk
All-Purpose Flour
1/3 cup
All-Purpose Flour
Tarragon
to taste
Tarragon
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Vegan Jus
White Onion
3 cups
Sliced White Onions
Carrot
3 1/3 cups
Sliced Carrots
Beet Greens
13 cups
Beet Greens
Leek
5 1/2 cups
Roughly Chopped Leeks
Garlic
2 cloves
Crushed Garlic
Vegetable Oil
2 tsp
Vegetable Oil
Corn Flour
4 Tbsp
Corn Flour
Water
1/3 cup
Water
Fresh Thyme
2 sprigs
Fresh Thyme
Garnish
Beet
as needed
Thinly Sliced Beets
French Breakfast Radish
as needed
Thinly Sliced French Breakfast Radishes
Black Truffle
as needed
Thinly Sliced Black Truffles
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Watercress
as needed
Watercress
Mixed
Horseradish
to taste
Freshly Grated Horseradish
Vegan Puff Pastry
Aquafaba
as needed
Aquafaba
Beetroot Gel
as needed
Beetroot Gel
Beet Juice
14 oz
Beet Juice
Agar-Agar Powder
2 tsp
Agar-Agar Powder
Salt
1 pinch
Salt
Red Wine Vinegar
0.5 oz
Red Wine Vinegar
Vegan Puff Pastry
1 sheet
(250 g)
Vegan Puff Pastry
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Cooking Instructions

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step 1
Start with the Beets (3 1/2 cups). Remove any leaves from your beetroot, wash gently, and place in a pan of simmering water with the Red Wine Vinegar (3/4 cup), Sherry Vinegar (2 Tbsp), Caster Sugar (1 cup), Star Anise (3 Tbsp), and Mustard Seeds (3 Tbsp).
step 2
Simmer for around 20-30 minutes, until the beetroot is tender.
step 3
Whilst the beetroot is still warm, peel off and discard the outer 2 layers using a new jay cloth - wear protective gloves to do this.
step 4
Make the duxelle: caramelize the Cremini Mushrooms (5 cups) in a heavy based pan with the Garlic (2 cloves), Fresh Thyme (2 sprigs), and Vegetable Oil (2 tsp).
step 5
Add the blanched Chestnuts (1 cup) and cook until combined.
step 6
Season with salt and Truffle Oil (to taste) to taste.
step 7
Using a food processor, blitz the mixture to a spreadable texture.
step 8
Make the crepes: Combine the Almond Milk (1 cup), All-Purpose Flour (1/3 cup), Tarragon (to taste), Salt (to taste), and Freshly Ground Black Pepper (to taste). Whisk to remove any lumps.
step 9
Heat a non-stick pan, and cook the crepe until golden brown on both sides.
step 10
Assemble the Wellington: Lightly blanch the Fresh Spinach (7 oz) and wrap it around the cooked beet, ensuring there are no gaps.
step 11
On a layer of plastic wrap, place 2 of the crepes. Spread a layer of mushroom duxelle on top of the crepe.
step 12
Place the beet wrapped in spinach on top of the crepe. Wrap it up tightly in cling film and rest in the fridge for an hour.
step 13
Remove cling film and wrap tightly in Vegan Puff Pastry (1 sheet). Rest in the fridge for another hour.
step 14
Glaze the wellington in Aquafaba (as needed) and score.
step 15
Cook at 210C for 18 minutes.
step 16
Make the beetroot gel: Combine Beetroot Gel (as needed), Beet Juice (14 oz), Agar-Agar Powder (2 tsp), Salt (1 pinch), and Red Wine Vinegar (0.5 oz) to boil and simmer for 3-4 minutes.
step 17
Pass through a muslin cloth and set in a baking tray.
step 18
Make the vegan jus: Roast White Onions (3 cups), Carrots (3 1/3 cups), Beet Greens (13 cups), Leeks (5 1/2 cups), Garlic (2 cloves), and Fresh Thyme (2 sprigs) coated with the Vegetable Oil (2 tsp), in a large tray at 220C for 45 minutes, stirring every 15 minutes until deeply caramelized.
step 19
Cover the roasted vegetables with Water (1/3 cup) and roast again at 180C for 1 hour.
step 20
Pass through a fine sieve and reduce by half.
step 21
Dissolve the Corn Flour (4 Tbsp) with the water and add to the reduced sauce. Bring to a boil and allow to thicken. Season to taste and set aside.
step 22
Plate your Beet Wellington: Smear at spoon full of beetroot gel on one side of the plate.
step 23
Garnish the beetroot gel with a few thin slices of Beets (as needed), French Breakfast Radishes (as needed), Black Truffles (as needed), Watercress (as needed), and Horseradish (to taste). Drizzle with Extra-Virgin Olive Oil (as needed).
step 24
With a sharp knife, cut two slices of Beet Wellington, and position on the other side of the plate.
step 25
Serve vegan jus alongside the dish.
step 25 Serve vegan jus alongside the dish.

RECIPES TAG

Dairy-Free
British
Date Night
Healthy
Shellfish-Free
Dinner
Fall
Vegetables
Thanksgiving
Winter
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