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vegan, green comfort food, beyond meat wellington, vegan wellington

A Wellington addiction?

When the Beyond Meat burger arrived in The Netherlands (the vegan burger for meat eaters) I could not wait to tug it in some pastry and make a Beyond Meat Wellington.

Maybe you have noticed that I like to make pastry surprise packages. Have you seen that this is my fourth recipe for Wellington? Here is an overview with all my previous Wellington recipes haha:

Wat is my opinion about the Beyond Burger?

The first time that I tried the Beyond Burger was on our holiday in England in the lovely Peak District. I bought the burger at Tesco supermarket.

I have never eaten meat in my life so for me it was a very scary idea to eat it this because it looks so real, that Beyond Burger!

It even smells like real meat. I did give it a go because, you know, no animals are died for this burger after all. I love the juiciness and the flavor of the burger but I had to get used to the flake-like structure (and the price)but I will buy this more often! My husband said that it tastes like tartar (so I immediately thought: Wellington nr 4).


  • 2 Beyond Meat Burgers (227 grams)

  • large slice of puff pastry

  • 4 middle sized mushrooms

  • 4 shii-take

  • 1 portobello

  • 1 shallot

  • 1 clove of garlic

  • (Alpro) Soy cream

  • 2 handful of spinach

  • some fresh rosemary

  • fresh pepper / sea salt

  • 2 tsp vegan pesto

  • little bit of olive oil or vegan butter for baking

  • a pinch of flower (for unrolling the pastry)

  • unsweetened soy milk (for glazing the pastry)


  1. Preheat the oven to 200°C/400°F.
  2. Put some olive oil in a frying pan or melt the butter. Cut the shallot and the garlic very fine and bake on a medium heat.
  3. Cut the mushrooms and the shii-take very fine and add them to the pan. Add the salt, pepper and some chopped rosemary (or Italian herbs).
  4. Add the spinach and let it shrink. Add some soy cream and let this dissolve. Let the mixture cool down in the fridge.
  5. Bake the portobello in some butter or olive oil for 10 minutes (5 minutes each side and sprinkle a little bit of salt and pepper on it. Cut the portbello in half en let cool down.
  6. Take the Beyond Meat burgers out of the package and knead or roll a big sausage out of it. Set aside.
  7. Cover the cold oven plate with some baking paper. Put some flour on the kitchen counter unfold the pastry and unroll it a little bit so it will all fit in there. Put the pastry on the oven plate.

Make the Wellington

  1. Put a layer of mushroommixture on the pastry. Now put the Beyond Meat sausage on top of that. Smear the top of the sausage with some vegan pesto.
  2. Now add the portobello slices on top of that next to each other.
  3. Fold the pastry. (I always fold the sides first and then the top and the bottom.
  4. Turn over the package (with policy). Brush the pastry with some Soy milk and sprinkle some sea salt and pepper on the pastry. Make some small carvings.
  5. 25/30 minutes in the oven until golden. Decorate with some fresh rosemary.
vegan, green comfort food, beyond meat wellington, vegan wellington
vegan, green comfort food, beyond meat wellington, vegan wellington

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