Mini vegan beet Wellingtons

Name: Mini vegan beet Wellingtons
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 40 min
Yield: 6
Cuisine: british
Ingredients: 10.5 oz mixed beets; 3 vegan puff pastry sheets; 2 shallots; 1 clove garlic; 7 oz brown mushrooms; 2 tbsp margarine; 3.5 oz hazelnuts; 0.5 oz thyme; salt; pepper

Based on 2 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Traditionally, Wellington is made with beef, but here I’ve made mini vegan versions that are in no way inferior to the original. They’re small and colorful and can be served either as an appetizer or as a side dish; they fit perfectly on a holiday table. If you can buy pre-cooked beets, you could use them here as well to save time, but it tastes even better with fresh, roasted beets as in the recipe. To make it as a vegan main, serve it with a nice green salad and vegan gravy sauce."

Difficulty

Easy 👌

Preparation

40 min

Baking

70 min

Resting

0 min

Ingredients

2Servings

MetricImperial

100 g

mixed beets

vegan puff pastry sheets

⅔

shallots

⅓ clove

garlic

66⅔ g

brown mushrooms

⅔ tbsp

margarine

33⅓ g

hazelnuts

5 g

thyme

salt

pepper

Utensils

oven, baking dish, 2 baking sheets, knife, cutting board, frying pan, cooking spoon, food processor, parchment paper, pastry brush

Nutrition per serving

Cal254

Fat22 g

Protein6 g

Carb19 g

Step 1/4
- 100 g mixed beets
- salt
- oven
- baking dish
- baking sheet
- knife
- cutting board
Preheat the oven to 180°C/350°F. Rinse the beets well and place in a baking dish covered with salt (the entire bottom should be covered). Bake for approx. 40 min. Remove, keeping the oven on, and let sit until cool enough to handle, then peel beets with a paring knife.
Step 2/4
- ⅔ shallots
- ⅓ clove garlic
- 66⅔ g brown mushrooms
- ⅓ tbsp margarine
- frying pan
- cooking spoon
In the meantime, peel and finely dice shallots and garlic. Cube mushrooms. Melt margarine in a frying pan and sauté the mushrooms, shallots, and garlic for approx. 10 min.
Step 3/4
- 33⅓ g hazelnuts
- 5 g thyme
- salt
- pepper
- food processor
Transfer hazelnuts to a baking sheet and toast at 180°C/350°F for approx. 10 min. Pulse toasted nuts in a food processor until finely ground and mix with the mushroom mixture and thyme leaves. Season with salt and pepper to taste.
Step 4/4
- 1 vegan puff pastry sheets
- ⅓ tbsp margarine
- baking sheet
- parchment paper
- pastry brush
Roll out the puff pastry sheets and cut into equal-sized circles. Place one tablespoon of the mushroom mixture into the center of each circle and place a beet on top. Fold the puff pastry around the beet and seal. Place with the sealed side down on a baking sheet lined with parchment paper. Melt the remaining margarine and brush each Wellington. Bake at 180°C/350°F for approx. 30 min., or until golden brown. Serve and enjoy!
Enjoy your meal!