Impress your guests this holiday season with a flavorful and wholesome Beet Wellington! This show-stopping dish combines savory mushroom stock, hearty beet loaf, and tender glazed vegetables, all wrapped in a golden, flaky crust. It’s the perfect plant-based option to elevate your holiday table.

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Health Benefits

This recipe is packed with nutrient-dense ingredients. Here are three standout components and their science-backed benefits:

1. Beets:

   • Supports Heart Health: Beets are rich in nitrates, which help improve blood flow and lower blood pressure.
   • Anti-inflammatory Properties: Betalains in beets reduce inflammation and protect cells from damage.
   • Aids Detoxification: Beets boost liver function, assisting the body in detoxifying.

2. Mushrooms:

   • Immune-Boosting: Mushrooms contain beta-glucans that enhance immune function.
   • Rich in Antioxidants: Their antioxidants combat free radicals, reducing inflammation.
   • Great for Bone Health: Mushrooms are a natural plant-based source of vitamin D when exposed to sunlight.

3. Flaxseed:

   • Promotes Heart Health: Rich in omega-3 fatty acids, flaxseed supports cardiovascular function.
   • Improves Digestion: Soluble fiber in flaxseed nourishes gut bacteria and supports regularity.
   • Packed with Lignans: These plant compounds act as antioxidants, reducing the risk of certain cancers.

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Beet Wellington Recipe

Servings: 6
Prep Time: 1 hour
Cook Time: 1.5 hours

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Ingredients

For Mushroom Stock and Gravy:

• 3 cups mushroom stock
• 3-4 cremini mushrooms (or your favorite kind), chopped
• ½ stalk celery, chopped
• 1 medium carrot, peeled and chopped (0.5 cup)
• 3 garlic cloves, peeled
• 1 bushel rosemary (whole)
• 1 bushel lemon thyme (whole)
• Coarse ground black pepper (to taste)
• 3 Tbsp garlic paste
• 0.5 -1.0 can Sabatino black truffles, drained (to taste)

For Beet Loaf:

• 1 beet, peeled and roughly chopped
• 1 stalk celery, peeled and roughly chopped
• 1 medium carrot, peeled and roughly chopped
• ½ onion, chopped
• 5-6 mushrooms, chopped
• 2 garlic cloves, peeled
• 1½ cups seitan, roughly chopped
• 1 cup cooked kale
• 1 cup tofu, chopped (firm or silken, your preference)
• 1 Tbsp ground flaxseed
• 2 Tbsp oat flour
• ¾ cup whole wheat bread crumbs
• 1 Tbsp garlic paste
• 1 Tbsp Worcestershire sauce (plant-based option- Wizard brand)
• Black pepper (to taste)

For Duxelles:

• ½ cup onion, diced
• 1 beet, peeled and diced
• 5 mushrooms, chopped
• 3 garlic cloves, peeled
• 1 bushel lemon thyme, finely chopped
• 1 bushel rosemary, finely chopped
• 2 Tbsp mushroom stock
• 1 Tbsp oat flour
• Salt and pepper (to taste)

For Glazed Vegetables:

• 1 turnip, peeled and chopped into bite-sized pieces
• 1 celery root, peeled and chopped into bite-sized pieces
• 1 medium carrot, peeled and chopped
• 2 celery stalks, chopped
• 1½ Tbsp maple syrup
• 1 bushel lemon thyme (whole)
• 1 bushel rosemary (whole)
• ¼ cup water
• Salt and pepper (to taste)

For Assembly:

• Store-bought or premade dough, rolled out to ¼ inch thickness
• Flour (for rolling dough)

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Instructions

1. Prepare the Mushroom Stock and Gravy

• In a pot, combine mushroom stock, cremini mushrooms, celery, carrot, garlic, rosemary, and lemon thyme.
• Season with black pepper and simmer over medium-low heat until reduced about 1 hour. 
• After beet loaf is cooked, strain the vegetables and blend the stock with garlic paste and black truffles until smooth. Set aside for serving. 

2. Make the Beet Loaf

• Blend peeled and chopped beet, celery, carrot, onion, mushrooms, and garlic in a food processor into a rough paste.
• Separately blend seitan, kale, and tofu, then combine with the beet mixture.
• Mix in flaxseed, oat flour, bread crumbs, garlic paste, Worcestershire sauce, and black pepper until a burger-like consistency forms.
• Pack into a loaf pan, cover with foil, and bake at 400°F for 1 hour. Let rest for 15 minutes.

3. Prepare the Duxelles

• Food process and then sauté onion, beet, mushrooms, and garlic with chopped lemon thyme, rosemary, and 2 tablespoons of mushroom stock until it is reduced to a paste.
• After vegetables are softened and cooked through, take off heat and stir in oat flour and salt and pepper to taste. Set aside. 

4. Assemble the Beet Wellington

• Roll out dough on a floured surface to ¼ inch thickness.
• Spread the duxelles on top of the beet loaf, then place the loaf face down onto the dough.
• Wrap the dough around the loaf, trim excess, and seal the edges.
• Bake at 400°F for 25-35 minutes until golden brown.

5. Prepare the Glazed Vegetables

• Combine chopped turnip, celery root, carrot, and celery with maple syrup, whole rosemary, whole lemon thyme, water, salt, and pepper in a pot.
• Simmer with the lid on until tender.

6. Serve

• Slice the Beet Wellington into ½-inch thick pieces. Plate with glazed vegetables and ladle truffle gravy over the top.

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A Holiday Centerpiece Worth the Effort

The Beet Wellington is a dish that combines flavor, nutrition, and visual appeal into one unforgettable centerpiece. With its savory mushroom stock, vibrant beet loaf, and rich truffle gravy, it’s the ultimate holiday treat.

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Share Your Creations!

We’d love to see your Beet Wellington creations! Tag us on Instagram @SweetPeaPlantBased to showcase your culinary masterpiece and inspire others to explore the beauty of plant-based cooking.