Recipe: Souley Vegan’s No-Beef Wellington (2024)

Souley Vegan’s No-Beef Wellington

Serves 7

This recipe is adapted from Tamearra Dyson, chef/owner of Oakland's Souley Vegan. Whereas traditional beef Wellington uses mushrooms as an accent ingredient, Dyson uses them as the centerpiece for a dairy and meat-free twist on the classic dish. Dyson likes to serve her Wellington with a side of lightly sauteed asparagus, seasoned with a dash of sea salt and cayenne pepper.

Dough

2 cups unbleached all-purpose flour, plus more for dusting

½ cup vegan butter, such as Smart Balance

1 teaspoon fine sea salt

Filling

½ cup avocado oil, divided

½ large red onion, chopped

½ teaspoon cayenne pepper

Fine sea salt to taste

½ large red bell pepper, chopped

½ large green bell pepper, chopped

6 green onions, chopped

3 cups baby spinach

½ cup chopped Italian parsley

¼ cup chopped basil

1 tablespoon steak seasoning, such as McCormick’s Montreal Steak blend

3 cloves garlic, minced

6 ounces Smart Ground meatless crumbles or other soy-based ground meat

2 large portobello mushrooms, stems removed and each cut into 8 pieces

To make the dough: Preheat oven to 350 degrees. Line a baking sheet with parchment.

Place the flour and 4 tablespoons of the vegan butter in a large bowl. Mix with a fork or pastry cutter until the mixture begins to look like fresh breadcrumbs. Add the remaining 4 tablespoons of vegan butter and continue to mix until incorporated into the mixture. Combine ½ cup cold water with the sea salt. Slowly add the water to the dough and knead until a ball forms.

Lightly flour a clean work surface and roll the dough out into a rectangle, about 10 by 12 inches. Place the dough on the prepared baking sheet, cover with plastic wrap and chill for at least 20 minutes.

To make the filling: Place 4 tablespoons of avocado oil in large saute pan over medium-high heat. Add the red onions and season with the cayenne pepper and sea salt. Saute the onions until soft and translucent, about 4 to 5 minutes. Add the bell peppers and cook until tender, about 3 minutes, followed by the green onions, spinach, parsley and basil. Cook just long enough to soften the spinach and herbs, about 1 minute, then add the steak seasoning. Set aside and let cool slightly.

In a medium nonstick saute pan, heat another 2 tablespoons of avocado oil over medium heat, then add the garlic. Cook until fragrant, about 30 seconds, then combine with the onion-bell pepper mixture. While the pan is still hot, add the meatless crumbles and cook over medium heat until warmed through, about 5 minutes. Set aside and let cool slightly.

In another large pan, heat the final 2 tablespoons of avocado oil over medium heat and add the portobellos and ½ teaspoon salt. Cover and let sweat until the mushrooms are soft and juicy, 1 to 2 minutes. Set aside and let cool slightly.

While the fillings are cooling, parbake the dough for 12 minutes, then let cool slightly. (The dough will puff slightly while baking then flatten out while it cools.)

When the dough is cool enough to handle, but still pliable, begin to assemble the Wellington.

Place the dough on your work surface with the long side facing you, then place half of the spinach filling along on the edge closest to you and top with half of the meatless crumbles. Layer the mushrooms on top of the meatless crumbles, then top with the remaining meatless crumbles, followed by the rest of the spinach mixture.

Carefully roll-up the dough so it completely envelops the filling, then place the whole thing, seam-side down, back on the parchment-lined baking sheet. Cut diagonal slits about 1½ inches apart on the top of the dough, then bake until the filling is hot and the pastry is flaky and golden brown, about 20 minutes. Let cool for 10 minutes then slice and serve.