We all know the fancy main-course where puff pastry wraps around savory beef, but what about a vegan option? My Vegan BBQ Wellington is a family-style main-course perfect for the holiday season! Tender beans, veggies, and seasonings are wrapped in homemade dough and baked until perfection.
Move aside, beef! A new wellington filling is in town!
Who does love flaky dough stuffed with an incredible filling? That’s exactly what you’ll get with my Vegan BBQ Wellington! A BBQ-inspired filling of beans, carrots, onion, and spices is blanketed in my homemade dough, which is basically a very special pie crust.
The best part is that this main course is 100% vegan! It is perfect for your holiday table this year, whether it’s Thanksgiving, Christmas, or the New Year.
Even meat-eaters will love this dish. It is hearty and filling with delightful BBQ flavors. Summertime is not the only time you can use BBQ sauce in your cooking!
Read on to see what makes this vegan main course so delicious!
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!
2 cups organic all-purpose flour
1 cup artisan bread flour
1/2 teaspoon sea salt
1 teaspoon dried parsley
1/2 teaspoon garlic powder
3/4 cup vegan butter, cold
1 cup almond milk, cold
1 tablespoon apple cider vinegar
1 (15 oz.) can chickpeas, drained + rinsed
1 (15 oz.) can black beans, drained + rinsed
2 flax ‘eggs’ (2 tablespoons flaxseed meals + 6 tablespoons warm water)
2 garlic cloves, minced
1/2 medium onion, chopped
1 carrot, peeled + grated
1 cup BBQ sauce, homemade or store-bought
a teaspoon red pepper flakes
1 teaspoon sea salt + black pepper
a teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon hot sauce, optional
1 tablespoon Worcestershire sauce (Vegan-approved!)
1 cup breadcrumbs, homemade or store-bought
1 tablespoon vegan butter, melted
1 tablespoon sesame seeds
dried parsley, for garnish
To begin, add the organic all-purpose flour, pastry flour, dried parsley, dried thyme, and sea salt to a large bowl and whisk ingredients together.
Add the cubed vegan butter sticks (or regular vegan 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-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened.
NOTE: If the ingredients feel a little too dry, add 1 Tbsp of cold water 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.
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Add oil to a medium skillet over medium-high heat. Once heated, add onions, minced garlic, and carrots, sautéing them until softened and fragrant, about 5-7 minutes.
Add diced tomatoes and arugula (or your fave greens) and continue to sauté until their juices are released and they have softened.
Add your seasonings and soy sauce and continue to cook veggies until they are ‘dry’ and not too wet. Once done, remove from heat and let cool completely, about 15 minutes.
Meanwhile, in a large bowl, add chickpeas and lentils together, mashing them until they are broken down enough, still leaving little chunks.
At this point, transfer your dough ball from the fridge to the freezer for 10 minutes.
Now, add in the cooled veggie mixture (from the skillet), breadcrumbs, flaxseed ‘eggs’, Worcestershire sauce, tomato paste, red pepper flakes, sea salt, black pepper, smoked paprika, and a tsp of hot sauce (if preferred) and combined together well.
NOTE: Mixture should be ‘pasty’ enough to be formed in your hands. If too wet, add additional breadcrumbs.**
Once desired texture is achieved, using both hands, formulate the filling mixture into a ‘log-like shape and set it aside.
Remove your dough from the freezer and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1-inch thick. Carefully, place your flat dough onto the baking sheet.
Now, place your ‘log-like filling mixture onto the middle of your flat dough, 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. 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.
NOTE: Be sure to trim any excess dough before rolling.**
Lifting the parchment paper (carefully), remove the entire loaf and place a new parchment paper onto the same baking sheet, flip over the loaf so that the ‘sealed’ sides of the dough is facing down onto the baking sheet.
Finally, gently slice through the dough (not all the way down to the bottom), creating small to medium slices.
NOTE: This makes the slicing easier once it’s done.**
Lightly brush the tops and sides with melted vegan butter and sprinkle sesame seeds on top.
Bake for 30-35 minutes, until fully cooked through and the crust is golden brown.
Once done, remove from the oven and let it cool slightly, about 5-10 minutes.
Transfer to a platter, sprinkle with additional dried parsley (optional) and cut all the way through “pre-slices” and serve.
If you love my BBQ Vegan Wellington, try these other dishes!