Vegan BBQ Beef Wellington
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
Vegan BBQ Beef Wellington
We all love the classic beef Wellington wrapped in puff pastry, but how about a vegan twist? My Vegan BBQ Beef Wellington is the perfect family-style main for the holiday season! It’s filled with tender beans, veggies, and seasonings, all wrapped in homemade dough and baked to perfection. Gluten-free + Puff Pastry Option.
Thanksgiving is almost here, and in my house, all eaters are welcome! I love making sure there are plenty of vegetarian + vegan options, and this Vegan BBQ Beef Wellington recipe is my go-to (along with this Vegan Wild Rice Stuffing). It’s the perfect main dish for anyone looking for something hearty and flavorful.
Who doesn’t love flaky dough stuffed with an amazing filling? That’s exactly what you’ll get with this Wellington! The BBQ-inspired filling, packed with beans, carrots, onions, and spices, is wrapped in my homemade dough, which is basically a special pie crust.
It’s hearty, filling, and full of delightful BBQ flavors—proving that BBQ sauce isn’t just for summertime. This dish is perfect for your holiday table, whether it’s Thanksgiving, Christmas, or New Year’s, and even meat-eaters will love it!
Jump to:
- What Is a Beef Wellington?
- What is Vegan Wellington Made Of?
- Ingredients Swaps and Substitutions
- Ingredients in Vegan BBQ Beef Wellington
- Making the Perfect Pie Crust
- What is Puff Pastry?
- Is Puff Pastry Vegan?
- The Best Substitutes for Puff Pastry
- Tips for Making Homemade Vegan BBQ Beef Wellington
- Is Beef Wellington the Hard to Make?
- The Best Egg Wash Alternatives
- What to Eat/Serve with Vegan Wellington?
- Tips For Making the Flakiest Vegan Pie Crust/Dough
- Vegan BBQ Beef Wellington Q + A's
- More Plant-based Holiday Favorites
- MADE OUR RECIPE(S)?
- Vegan BBQ Beef Wellington
What Is a Beef Wellington?
Wellington is a beef dish that originated in England. Traditionally, it is beef topped with a mushroom compote, then wrapped in puff pastry. You will find this dish in upscale restaurants across America and England!
For a vegan twist, I use my own bean filling and make a homemade crust without any use of animal products. It is the perfect main course to serve to family and friends during any holiday!
What is Vegan Wellington Made Of?
When it comes to this Vegan BBQ Beef Wellington, it's made from chickpeas, plant-based meat crumble, seasonings, and a host of other simple ingredients. In general, however, vegan wellingtons can include mushrooms, chickpeas, etc. for a nice meaty texture.
Of course, once you've created the right texture (I love using a food processor for even greater ease), you'll season everything, add sautéed veggies (if desired), and wallah.
What Type Of Beef Is Normally Used In Beef Wellington?
If you're thinking about making a traditional beef Wellington, then the typical type of meat used is beef filet or filet mignon. But you can also use venison loin, pork tenderloin, or lamb cannon.
Ingredients Swaps and Substitutions
If you don't have all of the ingredients for this recipe, no worries. These swaps and substitutions work well also:
- Use sweet or yellow onion instead of red onion for the filling.
- Substitute fresh garlic in the filling with ½ teaspoon garlic powder.
- If you're not vegetarian or vegan, you can replace the plant-based meat and beans with real ground beef or chicken or keep things traditional with beef tenderloin and wrapped in mushroom duxelles and prosciutto. I recommend this recipe from the Kitchn which teaches you how to make it traditionally, step-by-step.
- Likewise, you can use chicken or beef stock instead of veggie stock, if you prefer.
- Other beans like white beans or black beans can be substituted instead of chickpeas is great!
- Instead of using BBQ sauce, you can substitute with tomato sauce for a nice tang.
- For the crust, you can use puff pastry instead of making your own crust for greater ease!
Ingredients in Vegan BBQ Beef Wellington
If you're short on time, you can always opt for store-bought puff pastry—just be sure it's vegan-friendly!
CRUST:
- All-purpose flour. I use organic flour from Bob's Red Mill.
- Sea salt. Enhances the flavors of the dough.
- Herbs + spices. Adds a touch of herby freshness to the dough, giving it a subtle, savory depth. You can use dried parsley and thyme.
- Garlic powder. Brings a warm, savory kick.
- Vegan butter. VERY COLD. Creates a flaky, tender texture. The cold butter ensures a light and airy dough that bakes to perfection. Vegan buttery sticks can be cubed for ease.
- Almond milk. VERY COLD.
- Apple cider vinegar. Reacts with the almond milk to create a light and flaky dough texture, adding a hint of tang to balance the richness.
FILLING:
- Chickpeas. Drained + rinsed.
- Plant-based meat crumbles. Use any ground meat substitute you like, such as Gardein or Beyond Meat. You can also use crumbled tempeh, lentils, or quinoa for a nice "hearty feel", if you'd like.
- Garlic cloves. Minced.
- Onion. I use a purple onion but brown will work too!
- Carrot. Peeled + grated.
- BBQ sauce. Homemade or store-bought.
- Spices + seasonings. Red pepper flakes, sea salt, black pepper, smoked paprika, garlic powder + ground cumin. You can purchase my On Everything All-Purpose Blend for the greatest ease and authentic flavor.
- Flour. This acts as a thickening agent. You can also use cornstarch, arrowroot, tapioca flour, etc. You can also substitute with breadcrumbs as well.
- Kale. This adds a bit of color and freshness to the filling. You can substitute with other greens like kale, collard greens, arugula, bok choy, etc.
- Vegetable stock. You'll need an organic, low-sodium stock to help add moisture to the filling.
TOPPINGS:
- Dried parsley + thyme. For garnish.
- Vegan butter. Melted.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS WELLINGTON!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan BBQ Beef Wellington. Everything from my fave baking sheet, liners, pie weights, hand-mixers, mixing bowls, and more. SEE THEM HERE!
Making the Perfect Pie Crust
When it comes to pies, nothing says comfort quite like a flaky, golden-brown crust, and learning How to Make The Perfect Pie Crust can elevate any dessert or pastry, especially this Vegan Wellington. Whether you're filling it with apples, pumpkin, savory ingredients, or chocolate cream, the secret to an unforgettable pie starts with a well-made crust. Let’s break down the essentials to help you create that perfect crust every time!
BISCUIT TIP: GRATE + CUBE THE BUTTER!
Yes---I know. You might be wondering why I've stated this but it works. Since we'll be using vegan butter in this recipe, I simply cube half of the amount butter and grate the other half. Honestly, I think that the variation in the butter pieces helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other for this crust atop this vegan Wellington filling recipe.
What is Puff Pastry?
Puff pastries are made of enriched wheat flour made into dough and shortening (most brands use butter instead, however) is added inside and folded to create a specific shape. In addition, puff pastry has water and salt. The main benefit of using puff pastry in your dishes, whether sweet or savory is the existence of a super light, flaky crust of some sort.
Is Puff Pastry Vegan?
Yes, it is! Believe it or not, a ton of store-bought puff pastry products are actually vegan and can be used for this Vegan BBQ Beef Wellington if you don't want to make your own crust. Just ensure that you check the ingredients well since some brands can have non-vegan ingredients without you knowing. Here are a few brands that actually have vegan puff pastry:
- Pepperidge Farm
- Pillsbury
- Schar
- Dufour
The Best Substitutes for Puff Pastry
In case you aren't a fan of puff pastry or don't have it on hand, no worries! There are great substitutes that work just as great as puff pastry and using one of these even for this vegan wellington works just fine:
- Phyllo dough. This is a type of pastry dough often used in Greek and Middle Eastern cuisine. It's made from flour, water, oil, and is rolled into a thin layer/sheet.
- Pizza dough. Believe it or not, you can totally sub puff pastry with pizza dough, whether thin crust dough or thick crust dough.
- Biscuit dough. Using biscuit dough will create a light, flaky texture and would make for a great crust for this vegan wellington.
- Pie crust. This type of dough is rather similar to puff pastry and if you enjoy making your own pie crust, then I suggest you making my recipe here!
- Crescent roll dough. This is another dough that makes a great substitute and it's made from flour, water, shortening, slat, and yeast, which creates light, fluffy texture that would work well for this recipe!
Tips for Making Homemade Vegan BBQ Beef Wellington
- When rolling out your dough, do not roll it too thin. If the pastry is too thin, it will fall apart when cooking!
- Do not over-stuff your crust! Make sure the filling is log-shaped before rolling up the crust.
- Allow your cooked filling to cool! A hot filling will change the texture of the dough, so make sure your filling is at least room temperature.
- You can freeze the dough if you make it in advance! Don't freeze solid, just freeze for 10-15 minutes to firm up before rolling out.
- Make a beautiful pattern on the outside! I find that cutting the dough prior to baking makes for a prettier presentation, so do it before the Wellington goes in the oven.
- Eat like a hand pie! I like to eat this with my hands, especially if I make these into individual pies.
Is Beef Wellington the Hard to Make?
Honestly, I've read that beef Wellington is on the list of "Top 10 hardest dishes to make" In the traditional beef Wellington, the hardest part is usually in getting the meat perfectly cooked, which should be medium rare. However, for many people, getting the right texture for the vegan "meat" filling is another challenge, which is why I love using beans for a nice 'meaty' texture without the use of mushrooms or tofu, etc.
The Best Egg Wash Alternatives
As you may know, using an 'egg wash' is important when it comes to any crust or topping for a beautiful golden brown color, and with this vegan Wellington it's no different. Of course, if you can't use regular beaten eggs as egg wash or just don't want to in the moment, now worries! Here are great alternatives:
- Aquafaba (liquid from canned chickpeas) ---- just lightly brush some unto your biscuit topping for a nice golden look.
- Almond milk (or whatever milk used) + maple syrup --- believe it or not, but mixing the two together works just like regular egg wash would.
- Melted unsalted butter ---- just a light brush of melted butter goes a long way (if you're not making this vegan)!
How to Make Homemade Breadcrumbs
To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly.Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue the recipe steps and store the remaining breadcrumbs in a tightly sealed container.
What to Eat/Serve with Vegan Wellington?
Wellingtons in general are a great holiday dish, which means that other holiday dishes and sides would work perfectly! For this Vegan BBQ Beef Wellington, I enjoy the following vegan dishes as a delicious completion for my tastebuds:
- Maple Herb Roasted Butternut Squash
- Vegan Sweet Cornbread
- Homemade Vegan Stuffing
- Ultimate Vegan Mac + Cheese
- Easy Vegan Roasted Potato Salad
- Maple Herb Glazed Carrots
- Air Fryer Brussels Sprouts
Tips For Making the Flakiest Vegan Pie Crust/Dough
- The butter is SUPER important. When it comes to the vegan buttery sticks, ensuring that they are COLD and of course from a great brand is key! For Vegan pastry crusts, I generally go for Earth’s Best Buttery Sticks, which taste like real unsalted butter.
- Adding Shortening works too! Although I tend to use buttery sticks alone, adding shortening or lard adds great wonders as well. All you need is half shortening and half butter.
- Fridge time is an important time! Chilling your dough for an hour at a minimum is so imperative to a flaky crust. Even slightly longer makes for a great advantage.
- Your flours matter, big time! While different brands of flour hydrate differently (causing a slightly different result), ensuring that you mix in all-purpose flour with pastry flour is also just as important. Believe it or not, pastry flour makes a difference and serves a greater purpose!
- SLOWLY pour in water (or milk), don’t dump it! Gently pouring in the water-ACV mixture is so imperative. I pour ¼ cup at a time and work the dough with my hands to eyeball how wet or dry everything is. • The dough can be made in advance, too. If making your crust ahead, you can always store it in the refrigerator for up to 2 days. No longer!
- Not too Thick or Thin. Ensuring that you roll out a good enough crust or dough is of course a must. Most go by the rule of thumb being ⅛ of an inch thickness or even slightly thicker. This helps your crust to the perfect thickness to carry the weight of your filling without compromising flakiness.
Vegan BBQ Beef Wellington Q + A's
Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated (preferably in the oven) when ready to serve. If you want to freeze it, you can do so for up to 3 months---just wrap it in foil and then add it to a freezer-friendly container or zip lock bag (labeled with the date). Be sure to thaw it out in the refrigerator when ready to serve. To reheat, oven or microwave are good options until the center is warmed through.
Absolutely! Feel free to use other great filling like black beans, lentil, etc. Simply substitute the crumble with either options and slightly mash with the back of your wooden spoon while stirring.
To get that perfect golden crust, brush the pastry with a bit of plant-based milk + 1 tablespoon of maple syrup or melted vegan butter before baking. This will help it crisp up beautifully and give it that shiny, appetizing finish!
Yes! If you’re looking for a gluten-free version, just use gluten-free puff pastry. Many brands offer gluten-free alternatives, but be sure to check the package for any non-vegan ingredients like butter. Then opt for GF breadcrumbs. You may also want to check the BBQ sauce, as some varieties contain gluten.
Of course! If you choose to opt out of making your own crust, you can always use puff pastry. If frozen: thaw out your puff pastry by putting it in the refrigerator. Once thawed, Roll it out (10x13 size) and continue recipe. See FAQ for more details.
Absolutely! You can also use cornstarch, arrowroot, tapioca flour, etc. You can also substitute with breadcrumbs as well.
More Plant-based Holiday Favorites
Now that you've fallen in love with this Vegan BBQ Beef Wellington, give these other dishes a try next:
- Wild + Brown Rice Stuffed Butternut Squash
- Sticky BBQ Teriyaki Whole Roasted Cauliflower
- Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes
- Vegan Fall Harvest Farro Bowl
- Southern Maple Sweet Potato Casserole
MADE OUR RECIPE(S)?
If you tried this Vegan BBQ Beef Wellington recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Vegan BBQ Beef Wellington
Ingredients
CRUST:
- 3 cups organic all-purpose flour
- 1 cup vegan butter, VERY COLD + CUBED (See Notes for cubed vs. grated options)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon sea salt
- ½ cup Almond milk, VERY COLD (You can substitute with your fave plant-based milk or water if desired)
- 2 tsps apple cider vinegar (You can substitute with lemon juice)
'BEEF' FILLING:
- 2 Tbsps Extra virgin olive oil
- 1 (14 oz.) package plant-based beef-less ground crumbles (See FAQ for other options)
- 1 (15 oz.) can chickpeas, drained + rinsed
- 4 garlic cloves, minced
- 1 onion, chopped (You can use red, white, or yellow)
- 1 carrot, peeled + grated, optional
- 2 Tbsps tomato paste, organic
- 2 Tbsps organic all-purpose flour
- 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- 1 cup BBQ sauce, homemade or store-bought
- ¼ cup organic vegetable stock
- 1 cup chopped kale
GARNISH:
- 2 Tbsps vegan butter, melted
- dried parsley
- dried thyme
Instructions
TO MAKE THE CRUST:
- In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
- In a large bowl, add the all-purpose flour, garlic powder, thyme, parsley, and salt, whisking them all together.
- Add the cubed or grated butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
- Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of milk at a time, until it’s moistened BUT not too wet!
- Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
- In the meantime, make the Filling.
TO MAKE THE FILLING:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Heat the olive oil in a medium skillet over medium-high heat. Once heated, add the chopped onions and garlic and sauté until fragrant and translucent, about 1-2 minutes. Add the plant-based 'beef' crumbles and sauté for another 2-3 minutes. Add the flour, On Everything All-Purpose Blend, smoked paprika, cumin, tomato paste, and salt and stir to combine.
- Add the chickpeas, grated carrots, BBQ sauce, and veggie stock, stirring to combine. Reduce the heat and let it simmer for another 4-5 minutes, stirring and lightly mashing the chickpeas for a "thicker" consistency. Add the kale and continue to simmer for another 5 minutes. Remove from heat and let cool.
ASSEMBLY + BAKE:
- Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about ½-inch thick and gently placing it onto a baking pan lined with parchment paper, flattened.
- Add the 'beef' filling atop the center of the flattened dough and using both hands, formulate the filling mixture into a 'log-like' shape, folding over one side of the dough over the filling mixture. Do the same thing with the other side, until everything is fully wrapped over. NOTE: Cut off any excess dough on the sides.
- Next, roll up the ends of the dough and seal by gently pressing it together with your fingers.
- Carefully, flip the entire loaf over so that the 'sealed' side of the dough is facing down onto the baking sheet.
- Finally, using a knife, lightly slice through the tops of the dough (not all the way down to the bottom), creating small to medium slits in across the top to create a design of some sort.
- Lightly brush the tops and sides with melted vegan butter and sprinkle parsley and thyme, if desired.
- Bake for 45 minutes to 1 hour or until the crust is a deep golden brown, crisp on the outside but cooked through inside.
- Once done, remove from the oven and let it cool slightly, about 10-15 minutes.
- Transfer to a platter and cut all the way through into 1-2 inch slices and serve.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated (preferably in the oven) when ready to serve. If you want to freeze it, you can do so for up to 3 months---just wrap it in foil and then add it to a freezer-friendly container or zip lock bag (labeled with the date). Be sure to thaw it out in the refrigerator when ready to serve. To reheat, oven or microwave are good options until the center is warmed through.
- FLOUR: For flakier crust, you can mix in half of flour with cake or pastry flour.
- GREENS: You can use your choice of greens for this recipe: spinach, kale or arugula. Just add about 1 cup in with the filling ingredients during the instruction process.
- PUFF PASTRY: If you choose to opt out of making your own crust, you can always use puff pastry. If frozen: thaw out your puff pastry by putting it in the refrigerator. Once thawed, Roll it out (10x13 size) and continue recipe. See FAQ for more details.
- FAQ: See FAQ section for all common questions about this recipe.
- HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!
I may have missed it but I’m not seeing the quantity of tomatoes or greens in the ingredient list (just the instructions). It looks delicious and I’m eager to try it.
Thanks!
Hi Janet! I'm so sorry for any confusion! I've actually recently updated this recipe to perfect it better and the tomatoes/greens are no longer apart of the recipe. Please find the updates live now! I can't wait to hear what you think! 🙂
I always prefer stuffed recipe , this one seems stuffed garlic bread. Seems super delicious . Waiting for weekend to try this one , thank you shanika for sharing this one.
Hi Samantha! Yes, this one is definitely one of my faves! I'm so glad that you'll be trying it and can't wait to hear what you think! 🙂
Love this delicious Vegan BBQ Wellington, this one seems super amazing and unique . Will love to try this delicious Vegan BBQ Wellington recipe, thanks for sharing this one with us
Hi Rose! I am so glad that you love this recipe! It's definitely one of my faves! Enjoy! 🙂
Love this Vegan BBQ Wellington recipe , this one seems so delicious. Will love to try this amazing one . Thanks for sharing this recipe with us .
Hi! I'm so glad that you love it! I can't wait to hear what you think! 🙂
This Vegan BBQ Wellington is perfect for me , I actually was searching for new recipe and this one seems like WOW!!!. Thanks for sharing this one
Hi Sara! Yay---I'm so glad that you love this! Absolutely! I really hope that you enjoy it! 🙂
Love this "VEGAN BBQ WELLINGTON", it looks so stuffy and delicious, thanks for sharing this recipe with us.
Hi! Awww, absolutely! I truly hope that you enjoy! 🙂
Love this one , this "VEGAN BBQ WELLINGTON", looks so delicious, thanks for sharing this one.
Hi Alishka! Absolutely! Thanks so much! I do hope that you enjoy it! 🙂
Thanks for sharing " Vegan Lentil Wellington" recipe and instructions , will surely gonna love it .
Hi! Absolutely! I hope that you enjoy! 🙂