I have never had beef wellington. I feel like I stuck to a handful or recipes when I ate meat; there was no variety of food. The thing I loved most about going vegan was trying new recipes (constantly). This looks so delicious!! My biggest problem now is that I am married to a mushroom hater... More for me I guess!
@Vegaynz and I made this yesterday, LOVED it!! The cranberry mustard sauce was the perfect twist. Thanks ladies, you're our favourite new channel. Making the cranberry orange cake next.
We made this tonight and it is a lovely recipe. I followed the suggestion of "Mister Feast" in the comments and added a crepe layer inside the pastry. The pastry turned out very crispy. Thank you for sharing the recipe and Merry Christmas!
I have never had beef wellington and since becoming vegan I have never had a vegan version. I REALLY wish I would've watched this BEFORE Christmas, but I may just make this anyway. I hope I remember to make it next Christmas.
I was intimidated till I saw the pre-made crust 😉. This dish is just gorgeous!!! I really should have guessed mushroom instead of seitan. Mmmmm, all those flavors together sound mouthwatering. Kat, you really outdid yourself!
Beautiful! And the Wellington looks good too! And yes - I have had a Beef Wellington before. But I'm Vegan now and I actually made a Mushroom Wellington for Thanksgiving.
I've never had a "traditional" beef wellington either. But I made a vegan version using seitan last year and it was delicious! My version is actually a stuffed seitan wellington, with a stuffing that has walnuts and cranberries... If I find some nice protobello mushrooms and some time before the holidays, I'm gonna give your version a try too. It sounds yummy!
I formed a disk shaped seitan meat loaf, and then encircled it with seitan ribs that were twice as high as the loaf. Basted with lots of gravy, baked, and then put the paper caps on. I used kitchen string to tie the ribs to the loaf, and removed it after it was cooked.
Hi, just wanted to thank you for this great recipe and video. NYTimes Cooking had a version of a veggie (not sure if it was vegan) Wellington last year (which I made for Thanksgiving), and later noticed that someone in the comments recommended your version. So I made yours for Christmas, and it was much better, plus not as much work. Theirs tasted mostly like turkey stuffing except for their port wine sauce reduction, and yours had that extra something from the cranberry-dijon sauce. I'm looking forward to making this again for Thanksgiving day. Just a question or two though: can you say what the approximate measurements might be of the puff pastry once it's rolled out? And is that one sheet or two--the recipe calls for a whole package, which usually contains two sheets, so is it two then? (I only used one when I made mine.) Thanks again, keep on cooking!
Thank you so much!! This makes us so happy to hear! Sorry, we didn't get back to you sooner! For this, we used one whole package of tender flake puff pastry and rolled it out to at least 13"x15". Hope this helps!
there is lots of water in mushrooms and spinach, to avoid this making the pastry go soggy I would recommend placing a thin crepe between the veg and pastry.
Thank you! You could definitely prep the spinach, onions, cranberry mustard, and probably the mushrooms but wait to assemble the puff pastry for when you're actually ready to bake it.
It looked really good so I made it for xmas eve dinner. It took me 30-45 minutes to get any caramelization on my onions, 10-15 minutes can't be right. Also I ended up with a soggy bottom. You didn't mention that but I don't see how you can avoid it unless you cook all the moisture out of the mushrooms and spinach or use some other trick like precooking the puff pastry bottom or cooking it in something that elevates it so it's not sitting in liquid the whole time -- maybe if you put a wire cooling rack inside a baking pan*. * Don't call it a cookie sheet. If I used a cookie sheet the drippings would have splattered the bottom of my oven instead and would be a huge mess to clean up. I couldn't get premade puff pastry sheets so I made my own from this recipe using miyokos and earth balance: bakingamoment.com/easy-homemade-puff-pastry-recipe (it's covid times and I do all my shopping via curbside pickup, which means I usually don't get everything I want).
Where do you get vegan puff pastry because they all have butter. It looks delicious but if the puff pastry is not vegan it is not really vegan. Thanks 🙏🏻
Girls, seriously, you two have such great videos but you’re not marketing your channel in order to grow your audience. You need to do more vegan colabs or work on your titles to get more watches.
I have never had beef wellington. I feel like I stuck to a handful or recipes when I ate meat; there was no variety of food. The thing I loved most about going vegan was trying new recipes (constantly). This looks so delicious!! My biggest problem now is that I am married to a mushroom hater... More for me I guess!
Totally agree! We are always trying new things, veganism can be so fun that way :D More mushrooms for you!
@Vegaynz and I made this yesterday, LOVED it!! The cranberry mustard sauce was the perfect twist. Thanks ladies, you're our favourite new channel. Making the cranberry orange cake next.
That's awesome! We are so so happy to hear that! Thank you :D
We made this tonight and it is a lovely recipe. I followed the suggestion of "Mister Feast" in the comments and added a crepe layer inside the pastry. The pastry turned out very crispy. Thank you for sharing the recipe and Merry Christmas!
So happy to hear you enjoyed it!
Sarah’s vegan kitchen did a lentil Wellington last year. I made it for New Years and it was delicious
Oooh that sounds like it would be good too! Love Sarah's recipes :D
I have never had beef wellington and since becoming vegan I have never had a vegan version. I REALLY wish I would've watched this BEFORE Christmas, but I may just make this anyway. I hope I remember to make it next Christmas.
This would be perfect for any family dinner!
I was intimidated till I saw the pre-made crust 😉. This dish is just gorgeous!!! I really should have guessed mushroom instead of seitan. Mmmmm, all those flavors together sound mouthwatering. Kat, you really outdid yourself!
Awe thank you! We just had to include our reliable friend puff pastry so the recipe didn't get too intense.
What a delicious dish! Thanks, ladies. You made my Thanksgiving.
Awesome! So happy you enjoyed it :D
Ive only had vegan MW. I love beef but I wouldn’t try that version. The VMW is sooooo good!
Wow, this is so delicious and was a hit at my dinner
Yay! That's so great to hear!
I've never had either. Yours sounds delicious!
Thank you :D
Beautiful! And the Wellington looks good too! And yes - I have had a Beef Wellington before. But I'm Vegan now and I actually made a Mushroom Wellington for Thanksgiving.
Thank you! What did you think of the mushroom wellington you made for thanksgiving? Any changes or standout flavours?
My book club loved it. What do you do with the cranberry sauce that isn’t blended with Dijon?
Extra for dipping or topping your wellington. It's also great for fillings in hand pies or tarts. Or even on some toast in the morning.
I've never had a "traditional" beef wellington either. But I made a vegan version using seitan last year and it was delicious! My version is actually a stuffed seitan wellington, with a stuffing that has walnuts and cranberries... If I find some nice protobello mushrooms and some time before the holidays, I'm gonna give your version a try too. It sounds yummy!
Mmmm stuffed seitan sounds amazing! Let us know if you try ours :)
I've never had a Wellington, vegan or beef. I did make a vegan crown rib roast once, with those funny little paper hats they put on them.
That's pretty impressive! How did you make it?
I formed a disk shaped seitan meat loaf, and then encircled it with seitan ribs that were twice as high as the loaf. Basted with lots of gravy, baked, and then put the paper caps on. I used kitchen string to tie the ribs to the loaf, and removed it after it was cooked.
Wow that is beautiful!
Thank you!
Puff pastry 😍😍
It's the besssttt :D
Stop talking so much and just do it. Too much cuteness.
There must be a lot of possible variations on the filling. Lentils, oats, millet, mirepoix or other seasoning... But don't obsess. :-) :-)
Definitely so many options for filling, you could keep it new and exciting every time you make it :D
Hi, just wanted to thank you for this great recipe and video. NYTimes Cooking had a version of a veggie (not sure if it was vegan) Wellington last year (which I made for Thanksgiving), and later noticed that someone in the comments recommended your version. So I made yours for Christmas, and it was much better, plus not as much work. Theirs tasted mostly like turkey stuffing except for their port wine sauce reduction, and yours had that extra something from the cranberry-dijon sauce. I'm looking forward to making this again for Thanksgiving day. Just a question or two though: can you say what the approximate measurements might be of the puff pastry once it's rolled out? And is that one sheet or two--the recipe calls for a whole package, which usually contains two sheets, so is it two then? (I only used one when I made mine.) Thanks again, keep on cooking!
Thank you so much!! This makes us so happy to hear! Sorry, we didn't get back to you sooner! For this, we used one whole package of tender flake puff pastry and rolled it out to at least 13"x15". Hope this helps!
there is lots of water in mushrooms and spinach, to avoid this making the pastry go soggy I would recommend placing a thin crepe between the veg and pastry.
I would have just cooked them separately and get all the water out before I put them in the dish to
This looks delicious. Could you prep this the day before and bake it the next day? Or would the pastry dry out too much?
Thank you! You could definitely prep the spinach, onions, cranberry mustard, and probably the mushrooms but wait to assemble the puff pastry for when you're actually ready to bake it.
what the hECK this looks good
Oh heck yea!
I can hear Gordon's Ramsey's rage right now
FYI When I click on the "print recipe" button it says it's not found. :*(
Hmmm, that's so odd. Thanks for letting us know, we'll look into fixing that. Sorry about the inconvenience.
It looked really good so I made it for xmas eve dinner. It took me 30-45 minutes to get any caramelization on my onions, 10-15 minutes can't be right. Also I ended up with a soggy bottom. You didn't mention that but I don't see how you can avoid it unless you cook all the moisture out of the mushrooms and spinach or use some other trick like precooking the puff pastry bottom or cooking it in something that elevates it so it's not sitting in liquid the whole time -- maybe if you put a wire cooling rack inside a baking pan*.
* Don't call it a cookie sheet. If I used a cookie sheet the drippings would have splattered the bottom of my oven instead and would be a huge mess to clean up.
I couldn't get premade puff pastry sheets so I made my own from this recipe using miyokos and earth balance: bakingamoment.com/easy-homemade-puff-pastry-recipe (it's covid times and I do all my shopping via curbside pickup, which means I usually don't get everything I want).
Bro chill
If it took you that long to get carmelized onions maybe you needed to cook the other things longer too. Might be a stove top problem or a pan problem.
what is the vegan puff pastry that you used?
We usually use Tenderflake or a brand called 7 Days Bake It, which are both vegan in Canada
Did you use both sheets of puff pastry in the box? Or just one sheet?
Just one!
Where do you get vegan puff pastry because they all have butter. It looks delicious but if the puff pastry is not vegan it is not really vegan. Thanks 🙏🏻
Girls, seriously, you two have such great videos but you’re not marketing your channel in order to grow your audience. You need to do more vegan colabs or work on your titles to get more watches.
Thank you! We'll work on conquering more in 2019 :D
The woman on the right is so funny!
I don't know wish one i like the most? Your girls or deliciousElla? I think yous looks more yummier ....
Awe thank you! Maybe you'll have to try both