If you’re looking for an impressive holiday dish that will please vegans and meat-eaters alike, look no further than this tempeh wellington! Packed with flavor from the mushrooms, mustard, and Tempeh, this dish is wrapped in a flaky puff pastry and is perfect for Thanksgiving or any other holiday dinner.
Why You'll Love This Recipe
Foolproof. Unlike a traditional Beef Wellington, which can be very tricky, all you have to worry about with our vegan Wellington is getting the puff pastry cooked through. The filling is cooked through and hot before it ever goes in the oven.
What is a Wellington
A traditional Beef Wellington is beef wrapped in puff pastry and baked. It's tricky because you want the beef perfectly cooked without burning the pastry. This recipe removes all issues with a bacon tempeh Wellington using mushrooms and tempeh for the filling.
Ingredients for Vegan Wellington
- Tempeh. Find our recipe for Tempeh Bacon here.
- Boiling Water.
- Button Mushrooms.
- Olive Oil.
- Shallot.
- Herbs and Seasoning. Dry thyme, dry rosemary, dry marjoram, salt and pepper.
- Light Beer. You can also use your favorite red or white wine.
- Whole Grain Mustard.
- Vegan Puff Pastry.
- Mushroom Gravy. or Beer And Sweet Onion Gravy
Step-By-Step Guide to Make Vegan Wellington
How to Make Vegan Wellington Filling
This Tempeh Wellington is not only foolproof, but also vegan, satisfying, and really delicious.
The tempeh is soaked in boiling water (this will prevent it from getting slightly bitter once it's cooked), then seared, topped with the traditional mushroom and herb mixture and a touch of mustard, then wrapped in puff pastry. So basically all you need to worry about here is that the puff pastry is fully cooked!
How to Wrap The Vegan Wellington
Unfold the sheet of puff pastry on a lightly floured surface and stretch it out slightly using a rolling pin. Cut it into 4 equal rectangular pieces
To assemble the Wellington, place a piece of tempeh in the center of each pastry piece. Spread one teaspoon of mustard over each piece, top with mushroom mixture and fold in all 4 sides (see picture above). Make a couple of slits on the top and carefully transfer each piece to the lined baking sheet
Top Tips
Working with puff pastry can be tricky. Here are a few pro tips.
Work with room temperature pastry dough. If it is frozen pastry sheets, you can thaw it in the refrigerator the night before or thaw it on the counter for a couple of hours on the day you want it.
Work on a floured surface. Lightly flour surface just like you are rolling out sugar cookie dough for pie crust.
Cut with a sharp paring knife. You can also use a flexible filet knife but it needs to be sharp.
Delicious Variations
You can use any type of mushroom you like. Shitake mushrooms would be equally lovely.
Try adding raw beets, peeled and diced to your mixture for a different flavor.
If you don't love tempeh, you can substitute tofu instead.
What to Serve with Vegan Wellington
Add a side of sauteed spinach, Brussels sprouts, or your favorite veggie, and top it with our Mushroom Gravy or Beer and Sweet Onion Gravy right before serving, and done! No-fuss meatless holiday entree ready.
We suggest you serve these warm and fresh out of the oven, so the puff pastry stays flaky and slightly crisp.
FAQ
Can Vegan Wellington be Made Ahead?
This vegan wellington recipe can be prepared 1 day ahead of time and refrigerated. Bake them when they are ready to be served. It can also be assembled and frozen until ready to use. It may take a few minutes longer in the oven.
Is Puff Pastry Vegan?
Yes. You can find Frozen Sheets Pastry of Dough that are vegan.
Where to Find Vegan Puff Pastry?
Frozen Sheets Pastry of Dough by Pepperidge Farm are an example of a vegan puff pastry.
What is Tempeh?
Tempeh is a Fermented soy product that originated in Indonesia. Tempeh is a fermented soybean product with a firm texture and a nutty flavor. Tempeh is high in protein and fiber and is a good source of vitamins and minerals. It is also low in fat and calories.
How to Store Vegan Wellington
Keep your leftovers in an airtight container in the refrigerator for up to five days. Reheat it in the oven or in a skillet in single serving slices. Microwaving your leftovers will turn the puff pastry into a soggy mess.
Can you freeze Vegan Wellington?
Yes. You can freeze it uncooked as described above, or freeze the cooked dish to thaw and reheat later. Keep it frozen in an airtight container. Move frozen slices straight to the oven to reheat it. If it is frozen whole and uncooked, it can still go straight to the oven but will need a few extra minutes more than the recipe states.
Want More Impressive Vegan Holiday Mains?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe or do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Vegan Wellington
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Vegan
Ingredients
- 8oz tempeh
- 3 cups boiling water
- 8oz button mushrooms, finely chopped
- 2 tbsp olive oil, divided
- 1 shallot, diced small
- ½ tsp dry thyme
- ½ tsp dry rosemary
- ½ tsp dry marjoram (optional)
- ⅛ tsp black pepper
- ¼ tsp salt
- ⅓ cup light beer ( you can also use your favorite red or white wine)
- 4 tsp whole grain mustard, divided
- 1 sheet vegan puff pastry, thawed
- Mushroom Gravy or Beer And Sweet Onion Gravy
Instructions
- Cut the tempeh into 4 equal pieces. Place them in heatproof bowl, pour boiling water over them, cover the bowl with a plate and let it sit until ready to use
- In the meantime, prepare the mushrooms. Heat one tablespoon of olive oil in a large nonstick skillet. Add the diced shallot and cook over medium heat for 1-2 minutes, until translucent. Add the mushrooms, thyme, rosemary, and marjoram (if using) and continue cooking for 5 minutes, stirring often.
- Add salt and pepper and cook for 1 more minute. Add beer and cook until dry, 3-4 minutes. Set aside until ready to use
- Carefully remove the tempeh pieces from the water and pat dry them with a paper towel or a clean towel. Season each piece with salt and black pepper to taste (seasoning here is optional)
- Heat one tablespoon of olive oil in the same skillet you used for the mushrooms. Sear the tempeh pieces over medium heat, about 2 minutes per side (keep an eye on them to ensure they don't burn). Let them cool until safe enough to handle.
- Preheat the oven to 400F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray
- Unfold the sheet of puff pastry on a lightly floured surface and stretch it out slightly using a rolling pin. Cut it into 4 equal rectangular pieces
- To assemble the Wellington, place a piece of tempeh in the center of each pastry piece. Spread one teaspoon of mustard over each piece, top with mushroom mixture and fold in all 4 sides (see picture above). Make a couple of slits on the top and carefully transfer each piece to the lined baking sheet
- When ready to serve, bake in between the top and middle rack for 25 minutes, occasionally checking to make sure the bottom doesn't burn.
- Serve with your gravy of choice (Mushroom Gravy or Beer And Sweet Onion Gravy) or with cranberry sauce.
Notes
- This vegan wellington recipe can be prepared 1 day ahead of time and refrigerated. Bake them when they are ready to be served. It can also be assembled and frozen until ready to use. It may take a few minutes longer in the oven.
This post was originally published on November 15, 2016 - We updated the post with new images.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Entree
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1 vegan Wellington
- Calories: 414
- Sugar: 1.6
- Sodium: 3922
- Fat: 26.5
- Saturated Fat: 5.8
- Unsaturated Fat: 18.5
- Trans Fat: 0
- Carbohydrates: 28.6
- Fiber: 6.1
- Protein: 15.7
- Cholesterol: 0
Keywords: kosher, holiday, thanksgiving, recipe
Charlotte says
I made the Tempeh Wellington recipe for Thanksgiving. It was better than I expected and I expected it to be very good. Three of my non vegan guests took home pieces and that says a lot.
★★★★★
Vicky & Ruth says
WOW! That is awesome! Thank you so much for sharing!
Mala says
So, just to clarify the process of making this ahead of time, do I assemble everything, refrigerate and then bake when ready or do I assemble and bake, refrigerate and then bake again to heat up when ready to serve? Sorry if it's a silly question.
Vicky & Ruth says
Hi Mala,
Not silly at all!! Because puff pastry is better when freshly baked, we suggest you assemble everything, refrigerate, then bake when you're ready to serve it. Let us know if you have any more questions!
Anna says
We loved that! Added also some spinach on top of tempeh. The only thing I would recommend is to marinate the tempeh overnight to give it more flavour maybe with soy sauce, balsamic and red wine.
Overall great dish!
★★★★
María says
Son 8 oz de tempeh por persona? Gracias
Vicky & Ruth says
Hola María, no son 2 onzas de Tempeh por persona. Se divide el paquete de tempeh en cuartos.
juleezee says
Thank you for a timely reminder about a n non-turkey holiday dish, Ruth & Vicky! This is a delicious dish and, despite the steps involved, easy and foolproof. The only thing I do differently is to steam the tempeh pieces for about 10 minutes instead of soaking it in boiling water. I's been my M.O. for tempeh for years and it works. I like the three-grain variety best and use it in all my tempeh dishes.
★★★★★
Vicky and Ruth says
Great tip! Thank you so much for your kind words!