I spent years watching people settle for lackluster, dry nut roasts during the holidays, and honestly? We can do so much better. I’m a firm believer that plant-based food shouldn’t try to apologize for what it isn’t—it should celebrate what it is. This vegan wellington recipe featuring Balsamic Roasted Beet Wellington is exactly that. It’s bold, it’s vibrant, and it is the ultimate plant-based holiday main that treats the humble beet like royalty.

When you slice into this golden, flaky crust and reveal that deep, jewel-toned purple center, the room usually goes silent. If you’ve enjoyed my Ultimate Savory Mushroom & Walnut Wellington, you know how satisfying these textures can be. This dish hits all the satisfaction buttons: the richness of the herbed cashew cream, the shatteringly crisp pastry, and that incredible savory depth from what I call my “Umami Stack” glaze.

The Magic of Salt Roasted Beets

The heart of this recipe is the salt-roasting process. By roasting the beets on a bed of coarse salt, we’re performing a bit of vegetable alchemy. Preparing salt roasted beets this way draws out excess moisture while concentrating the beet’s natural sugars and earthy flavors. Instead of a watery vegetable, you end up with a dense, tender, almost “meaty” texture that stands up perfectly inside the pastry.

Don’t worry—the beet won’t taste like a salt lick! The skin protects the flesh, and we peel it away after roasting to reveal the concentrated goodness inside.

Building the “Umami Stack”

One common critique of vegan cooking is that it can lack depth. That’s where the glaze comes in. We’re layering balsamic vinegar for acidity, red miso for fermented funk, and tamari for salt and savory body. While this is a unique twist, you can also explore our best beef wellington collection for more classic inspirations. This “Umami Stack” coats the beet before it meets the pastry, ensuring every single bite is packed with flavor.

The Secret Moisture Barrier: Herbed Cashew Cream

The biggest challenge with any Wellington—vegan or otherwise—is the dreaded “soggy bottom.” To combat this, we use a thick, herbed cashew cream. It acts as a luxurious moisture barrier between the juicy beet and the delicate puff pastry.

Luna’s Pro Tip: Make sure your cashew cream is cold when you assemble. If it’s warm, it will start to melt the fats in the puff pastry before it even hits the oven, and you’ll lose those beautiful flaky layers.

Let’s Make It Pretty

This is a centerpiece dish, so don’t be afraid to show off! I love using a sharp paring knife to score a diamond pattern or a leaf design into the top of the pastry. Not only does this look professional, but it also creates vents for steam to escape, which is another secret to a perfectly crisp crust.

When you serve this, I recommend a bright, citrusy arugula salad on the side. The peppery greens and acid from a lemon vinaigrette cut through the richness of the cashew cream perfectly.

This is how you make plants exciting and create a vegan showstopper dinner. Let me show you what’s possible!