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Beetroot Wellington

This wellington makes a great centre piece to a Sunday dinner. Serve with your favourite veggies and our no-oil roast potatoes, recipe below. Thank you Rowan for the recipe.

Time 45 mins
Skill Level Intermediate

Ingredients List

Serves 1
  • 2 tbsp almond butter
  • 125 g all-purpose flour
  • dried porcini mushrooms small handful
  • 20 ml balsamic vinegar
  • 1/2 vegetable stock cube


  1. Pre-heat your oven to 180 C. 
  2. To make the pastry, add the nut butter to the flour and rub together. Slowly add water, until you have a dough consistency. 
  3. Roll our and cut out as many circles as needed for the amount of wellingtons you want to create. You will need two circles per wellington.
  4. Rehydrate your mushrooms with a small amount of water and then add to a food processor with the vinegar and stock cube. 
  5. Heat the mixture through to achieve a sticky paste, then spread on a pastry circle.. 
  6. Place a beetroot on top of the pastry disk, and seal over with another pastry disk. 
  7. Spread a little plant based milk over and bake for about 10-15 mins.