Vegan BBQ Wellington

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!

What Is 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!

Tips for Making Homemade Vegan BBQ 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.
• Pair with a salad, veggies, or mashed potatoes on the side.

Ingredients in Vegan BBQ Wellington

For the Crust:

2 cups organic all-purpose flour
1 cup artisan bread flour
½ teaspoon sea salt
1 teaspoon dried parsley
½ teaspoon garlic powder
¾ cup vegan butter, cold
1 cup almond milk, cold
1 tablespoon apple cider vinegar

For the Filling:

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
½ 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
½ teaspoon ground cumin
½ teaspoon hot sauce, optional
1 tablespoon Worcestershire sauce (Vegan-approved!)
1 cup breadcrumbs, homemade or store-bought

Toppings:

1 tablespoon vegan butter, melted
1 tablespoon sesame seeds
dried parsley, for garnish

How to Make Vegan BBQ Wellington

For the Crust:

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 tablespoon 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.

For the Filling:

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 teaspoon 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.

To Assemble:

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.

Bon Appetit!

Other Recipes You'll Love

If you love my BBQ Vegan Wellington, try these other dishes!

• Vegan Pot Pie
• Fall Harvest Apple Kale Salad
• Vegan Hawaiian Buffalo Chicken Pizza
• Lemon Pepper Cauliflower Bites
• Vegan Bolognese Pasta

Vegan BBQ Wellington

5 from 5 votes

The perfect vegan holiday main course is this Vegan BBQ Wellington, made with a homemade crust and filling perfect for a crowd!

Prep Time: 20 mins

Cook Time: 1 hr

Chill Time: 1 hr

Total Time: 2 hrs 20 mins

Serves: 8 servings

Print It Pin It

Ingredients

CRUST:

• 2 cups organic all-purpose flour
• 1 cup Artisan bread flour
• ½ teaspoon sea salt
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ¾ cup vegan butter, cold
• 1 cup Almond milk, cold
• 1 tablespoon apple cider vinegar

FILLING:

• 1 (15 oz.) can chickpeas, drained + rinsed
• 1 (15 oz.) can black beans, drained + rinsed
• 2 flax 'eggs' (2Tbsp flaxseed meals + 6 Tbsps warm water)
• 2 garlic cloves, minced
• ½ medium onion, chopped
• 1 carrot, peeled + grated
• 1 cup BBQ sauce, homemade or store-bought
• 1 teaspoon red pepper flakes
• 1 teaspoon sea salt + black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon hot sauce, optional
• 1 tablespoon Worcestershire sauce (Vegan-approved!)
• 1 cup breadcrumbs, homemade or store-bought (See Notes!)

TOPPINGS:

• 1 tablespoon vegan butter, melted
• 1 tablespoon sesame seeds
• dried parsley, for garnish

US Customary - Metric

Instructions

TO MAKE 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, bread flour, parsley, garlic powder, and salt, whisking them all 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-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 400 degrees Fahrenheit.
• In a food processor, add together all ingredients, processing until filling has become "paste-like" and thick, about 2-3 minutes.
• 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 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, gently 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 sesame seeds atop.
• Bake for 45 minutes to 1 hour or until the crust is golden brown.
• Once done, remove from the oven and let it cool slightly, about 10-15 minutes.
• Transfer to a platter, sprinkle with additional dried parsley (optional) 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.
• FLOUR: If you don’t have Bread Flour available, simply substitute for All-Purpose Flour.
• FLAX EGGS: 2 Tbsps of flaxseed meal + 6 Tbsps water = 2 ‘flax eggs’. Whisk flaxseed meal and water in a small bowl until well combined and let sit for 10 minutes. Mixture should be thick.** Continue recipe!**
• GREENS: You can use your choice of greens for this recipe: spinach, kale or arugula.
• 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 recipe steps and store remaining breadcrumbs in a tightly sealed container. 
• 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. 

 

Nutrition

Calories: 464kcal | Carbohydrates: 65g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 3g | Sodium: 1105mg | Potassium: 238mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1556IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 3mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Love this Post? SHARE!