Beetroot Wellington roast

Beetroot Wellington

This Wellington is a great addition to the dinner table. Easy to make and loaded with nutritious vegetables!



4 small / medium beets washed and cleaned well 

2 cups of mushrooms chopped small 

4 cups of baby spinach cut fine 

1/4 cup of mixed herbs chopped fine – parsley, thyme and oregano 

1 teaspoon of paprika 

1 teaspoon of cumin 

1 teaspoon of garlic powder 

Salt and pepper to season 

1 tablespoon of nutritional yeast 

1 cup of bread crumbs 

2 sheets of vegan puff pastry 

1 tablespoon of maple syrup 

Fresh thyme to top the roast with 



  1. Start by preheating the oven at 180 
  2. Start with your mushrooms mix. Combine the spices, salt, pepper, bread crumbs, herbs, nutritional yeast and spinach into a large bowl
  3. Using your hands start to mash the ingredients together until you get a paste like consistency 
  4. Once the ingredients are holding together, you can begin to prepare the roast 
  5. Place the sheets of pastry out on the bench and join the ends together forming one large layer
  6. Then place half the mushroom mix on the base of the pastry and top with beets in a line, creating a log appearance
  7. Now place the other half of the mushroom mix on top of the beets and mould around the edges trying to cover all the beets
  8. Once you have completed this, roll up the sides of the pastry and cover all the roast. Trim off excess edges
  9. Brush with maple syrup and prick the top with a fork in a few places to help air escape
  10. Then put on a baking tray lined with baking paper and roast for 45 minutes or until golden brown
  11. Remove once cooked and allow to cool for 10 minutes before serving with your favourite sides and gravy
  12. To serve with my mushroom gravy click HERE for the recipe




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