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  • Vegan
  • Vegetarian
  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Lactose free
  • Egg free
  • Dairy free

Impress guests with this beet Wellington. With a tangy beetroot centre and braided puff pastry, it’s a vegan main everyone will love.

  • Serves8
  • Cook time1 hour
  • Prep time40 minutes, + cooling & 30 mins chilling time
Beet Wellington


  • 2 tbs olive oil
  • 2 x 300g pkts Coles Mushroom Mince
  • 1 leek, white part only, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tbs thyme leaves
  • 2 tbs fresh breadcrumbs (made from day-old vegan bread)
  • 4 large beetroot, peeled, coarsely grated
  • 1 Granny Smith apple, coarsely grated
  • 1 tbs finely grated ginger
  • 1 tbs finely chopped rosemary
  • 2 tsp Coles Finest Balsamic Vinegar
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/4 cup (35g) almond flour
  • 2 sheets puff pastry, just thawed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a frying pan over medium-high heat. Cook mushroom and leek, stirring, for 6-8 mins or until pan juices evaporate. Add garlic and half the thyme. Cook, stirring, for 2-3 mins or until mixture is dry. Stir in the breadcrumbs. Transfer to a heatproof bowl and set aside to cool.
  2. Step 2

    Heat remaining oil in the frying pan over medium heat. Add beetroot, apple, ginger, rosemary, vinegar and remaining thyme. Cook, stirring, for 4-5 mins or until mixture is dry. Season. Set aside to cool completely.
  3. Step 3

    Process the beetroot mixture, chickpeas and almond flour in a food processor until mixture is smooth. Transfer to a sheet of plastic wrap. Shape into a 25cm x 8cm log. Cover with plastic wrap. Chill for 30 mins.
  4. Step 4

    Preheat oven to 200°C. Line a baking tray with baking paper. Cut 1 pastry sheet in half. Join 1 half and the remaining whole sheet together, ends overlapping slightly, to make 1 large rectangle. Spread one-third of the mushroom mixture along the centre of the pastry, leaving 5cm at each end. Remove plastic wrap and place beetroot log on top of mushroom mixture. Press the remaining mushroom mixture over the beetroot log.
  5. Step 5

    Cut pastry on both sides of beetroot log on a slight diagonal at 1cm intervals. Starting from 1 end, fold 1 strip of pastry over the beetroot log. Continue, alternating sides and folding pastry strips under to make a braid. Spray with olive oil spray. Bake for 35-40 mins or until golden.

    Serve with steamed green beans and cranberry sauce

    Get ahead: Save time by preparing the beetroot log and mushroom mixture to the end of step 3 up to 1 day ahead. Store separately, covered, in the fridge. Continue from step 4.

    Always check the label to make sure you’re using vegan ingredients.

Nutrition Information

Per Serve

Energy: 1548kJ/370 Cals (18%)

Protein: 12g (24%)

Fat: 16g (23%)

Sat fat: 4g (17%)

Carb: 36g (12%)

Sugar: 10g (11%)

Fibre: 12g (40%)

Sodium: 418mg (21%)

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