Creating “beef” wellington out of leftovers??!

Because I like to be a fancy bitch from time to time. 

For me as I’m sure for other home chefs I cook every single day, because of this leftovers happen. These intruders of my fridge take up valuable space or get lost in the abyss of whatever is in the back of it to go off and die. Regardless getting my Hubz to eat my vegan cooking is a challenge and it’s a joke to think he would eat the same dish of it twice.

If you read any of my other articles you would see that I had a lot of leftover vegan steaks and also scalloped potatoes(which are still the tastiest thing I think I’ve eaten vegan). I wanted to try something a bit crazy and make vegan beef wellington. Here’s how I did it.

To start you need the vegan steaks  which I linked the recipe in my post about them. Once you have those babies the rest is pretty easy.

Ingriedients for duxelles:

A bunch of mushrooms

1 tbsp. vegan butter

1/4 cup soy milk or creamer (unsweetened)

3 cloves of garlic

1 shallot

1tsp of dried thyme

1tbsp brandy

Additional Ingriedients:

1 package of frozen puff pastry (check the back to make sure it’s vegan)

1/2 package of tofurkey hickory smoked slices

Follow Your Heart Vegan Egg


Hail Seitan.

If you are unfamiliar with beef wellington it’s essentially a beef roast that is covered in pate or duxelles, then slices of prosciutto, followed by puff pastry. This doesn’t even sound appetizing but I was watching Binging with Babish create it and I really wanted to try and make it vegan.

Take your puff pastry out about 40 minutes from the time you plan to put it in the oven. Also preheat your oven to 450 degrees.

I had a giant leftover Portobello mushroom cap that needed to be used. I tossed that in the blender until finely minced with a sliced up shallot. Added some vegan butter into a frying pan on medium/high heat. Once the butter had melted I added the mushrooms and garlic I chopped up. Keeping the mushrooms moving I added dried thyme and once incorporated I added the brandy to scrape up the bottom of the pan. Once the liquid has cooked down I add the soy creamer (its what I had) into it and keep cooking till it becomes a nice mushroomy pate like thing.

I seared my vegan steaks for about 1 minute each side. Then slather on your duxelles and wrap them up with the tofurkey. Once you’ve done that you can unroll your pasty dough.


Little faux beef wellingtons SOCUTESAKDFaldkjs!!

Since we aren’t cooking with meat here I didn’t time how long to keep them in the oven. I kept an eye on them but it was most likely about 20 minutes.


The cross section.Ta-da!

I think I could have amped up the flavor of the duxelles but overall I really liked this. I served it with my leftover scalloped potatoes and some asparagus that I cooked in a little olive oil and lemon. Drizzled a bit of gravy I had left in my fridge. I’d give this a 7/10 with good potential for tweaking.


It just so fancy y’all! 


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