Gordon Ramsay Remake: A Vegan Wellington for Christmas

Gordon Ramsay's classic Christmas dinner recipe, sans meat. This vegan wellington features beet and mushrooms wrapped in a flaky puff pastry.

A vegan twist on the British classic, this vegan wellington will be the star of the show at any dinner this season. Both modern and nostalgic, a myriad of earthy flavors swirl together with their buttery pastry shell and give your guests an experience they’ll never forget.

A Vegan Wellington for Christmas

Prep Time: 30 minutes | Cook Time: 1 hour 30 minutes | Makes 4

Ingredients:

4 large red beets (150-200 grams each), with stems, washed
4 cups water
⅔ cup apple cider vinegar
1 bay leaf
2 tablespoons sunflower oil
12 ounces cremini mushrooms, finely chopped
2 shallots (140 grams), finely chopped
½ cup  (65 grams) almonds, finely chopped
4 ounces (113 grams) non-dairy ricotta cheese
8 sage leaves, finely chopped
1 package (17.3 ounces, grams) prepared vegan puff pastry sheets (2)
2 tablespoons dairy-free milk

This vegan wellington is a twist on a British classic.

Preparation:

  1. Separate the beets from the stems, and remove the leaves.
  2. In a large pot, bring eight cups of salted water to a boil. Cook the beet leaves until flexible, about 30 seconds. Remove and place in a bowl of iced water. 
  3. To the pot, add beets, apple cider vinegar, and bay leaf. Cover and cook until beets are tender when pierced with a fork, about 40 minutes. Drain. Use a clean towel to peel away the skin. Allow to cool in the refrigerator until ready to use.
  4. While the beets are cooking, prepare the mushroom layer. In a frying pan set over medium heat, add oil, mushrooms, and shallot. Cook until softened and lightly browned, about eight to ten minutes. 
  5. Season your mushroom mixture with salt and pepper. Remove from heat and transfer to a mixing bowl. 
  6. Add the chopped almonds, non-dairy ricotta, and sage leaves. Mix until combined.
  7. Preheat your oven to 400° F (200°C). 
  8. Roll each puff pastry sheet into a 12” x 16” rectangle. Cut sheet each in half so you have 4 puff pastry pieces.
  9. Wrap each beet in two leaves. Divide the mushroom mixture into 4. Use your hands to coat the beet in the mixture, then wrap the beet in a piece of the puff pastry. Trim off any excess dough. Place the vegan wellington seam-side down on a parchment-lined baking sheet. Decorate with extra dough scraps.
  10. Brush with dairy-free milk for 20 minutes, or until the pastry is a golden brown. 

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