Mushroom, Eggplant and Bean Vegan Rolls or Vegan Beef Wellington Recipe

by Fungified Farm December 14, 2022

Sick and tired of only having a salad to offer vegan and vegetarian friends? This delicious recipe is good enough for guests and will hold up for daily use. It is super easy to make and works well if made ahead. Extremely versatile this recipe lets you make small sides, individual servings, or a show stopping vegan beef wellington. My vegan husband loves these and requests them. You can make it super smooth or have a little texture. Enjoy during the holidays or anytime of year.

Vegan Beef Wellington with Oyster or Exotic Mushrooms Recipe

Rated 4.5 stars by 2 users

Servings

Prep Time

10 minutes

Cook Time

50 minutes

Author:

Fungified Farm

Great hot or cold this simple vegan recipe is great as a main dish or appetizer. Enjoy everyday or serve as a special dish for the holidays

Image of Vegan Beef Wellington with Oyster or Exotic Mushrooms Recipe

Ingredients

1 sheet puff pastry (refrigerated or frozen)
½ large eggplant
½ lb. oyster or mixed exotic mushrooms
½ large onion, coarsely chopped
Extra virgin olive oil
½ 15-oz. can white kidney (cannellini) beans, drained and rinsed
2 garlic cloves, peeled
½ tsp. chili flakes (optional)
½ tsp. salt, plus more to taste
Pepper to taste
5 slices of cheese, optional (regular, such as Gouda, or any meltable vegan cheese)
1 T. vegan milk {such as nut milk) or dairy milk

Directions

For the Filling

Preheat the oven to 350°F (177°C). Defrost puff pastry if using frozen.
Peel eggplant and cut into slices, about ½ inch thick.
Cut off the bottom of the mushroom stems (leaving the remainder of the stem) and roughly chop.
Peel the onion, and cut into slices.
Place the eggplant, mushrooms and onions on a baking sheet and spray or drizzle with oil. Roast in the oven for 15 to 20 minutes, until the ingredients are brown and soft. Remove from the oven and set aside to cool.
Place the beans, garlic cloves, chili flakes and salt in a food processor or blender.
Pulse until blended, then add in the mushroom and eggplant mixture. Pulse a few more times until chopped but not pureed. Add in more salt and pepper to taste.

For the Wellington

Preheat the oven to 425°.
Line a baking sheet with parchment paper. Carefully unroll one sheet of puff pastry directly onto the parchment paper.
Using a knife, cut strips about an inch thick on both sides of the long edge of the dough. Be sure to leave the middle third uncut.
Spread the filling on the uncut portion of the dough. If using cheese, place slices on top of the mixture.
Fold in the top and bottom end portions of the dough to the first cut lines. Next, fold in one strip on the top-left side towards the middle, followed by folding in one strip on the top-right side towards the middle. Alternate sides continuing downward to form a lattice pattern. Pinch to seal the final two strips.
Brush with vegan milk (nut milk works best) or dairy milk.
Place the Wellington in the oven and cook for 25 to 40 minutes, until browned and crispy. Serve immediately.
Store any leftovers in a sealed container for up to three days in the refrigerator.

Recipe Note

Make ahead- The filling is easy to make the day or two before using. Just complete the mixture and refrigerate it until you need it. No need to heat, just place it cold on the puffed pastry.

Freezing-Simply free the mixture before putting in on the puffed pastry. Allow to thaw and cook as normal.

Or freeze the sliced Wellington and transfer to a bag or container for long term storage. The slices should last at least three months if you don’t eat them before then.