Beef Wellington is viewed as a luxury, and it is definitely a labor-intensive dish!
But it got me thinking… can you make a tasty plant-based version?
So we swapped out our steak with some lentils, chickpeas, and other goodies.
Turns out if you use the right mix of ingredients, spices, and cooking techniques, you can get something that taste just as good!
Check out our experiment! It was a fun one!
Cook and Prep Time: 75 minutes
Serves: 3 Wellingtons
- 1 container frozen Filo Dough, thawed (18 sheets) [Puff Pastry is preferred]
- 1 small can Chickpeas, rinsed and drained
- 1 small can Lentils, rinsed and drained
- 1 head Dinosuar Kale, finely chopped
- ½ White Onion, diced
- 2 small Carrots, diced
- 2 stalks Celery, diced
- 1 head Garlic, minced
- 1 tbsp. Thyme, dried
- 1 tbsp. Sage
- ½ tbsp. Dried Rosemary
- 1 tbsp. Smoked Paprika
- 1 tbsp. Ground Cumin
- ½ cup Parsley, chopped
- 2-3 cups Button Mushrooms, minced
- 2 tbsp. Tamari sauce
- ½ cup Almonds, chopped roughly
- 1 cup Oats, ground into a flour
- 2 tbsp. Tomato Paste
- Salt, to taste
- Black Pepper, to taste
- Olive Oil
- Rinse and chop the produce accordingly. Preheat an oven to 375˚F. Line 1 baking tray.
- Set a large pan or skillet to medium heat and add 1 tbsp. olive oil. Once hot, add onion, celery, and carrots. Sauté until softened, 6-7 minutes. Add garlic and tomato paste, and cook for 1 minute more.
- Add mushrooms to the pan, and cook until they have released their liquid and the pan has dried up on the bottom, 6-8 minutes. Add tamari, and toss to combine. Remove from heat and set mixture aside to cool.
- To a large bowl, add chickpeas and lentils, and begin to mash. Do not mash completely to keep some texture in your filling.
- Add the cooled mixture, almonds, oat flour, spices, and half of your parsley. Toss to combine so that the flour has been completely incorporated. Add more oat flour if needed. Season with salt and pepper if necessary.
- Separate your filo dough into three stacks of 6 sheets each. Add one stack to the center of your baking tray. Form a log with 1/3 of your mixture and add it to the middle your dough. Begin to fold over the dough as if you were folding a burrito. Then, set aside on your baking tray.
- Repeat Step 6 twice more.
- Add Wellingtons to oven, and allow them to bake for 10-15 minutes, until outer layer is golden brown.
- Remove your baking tray from the oven, and garnish with parsley. Enjoy!