A stunning vegan beet wellington that will delight vegetarians and omnivores alike. Served with an optional red wine reduction sauce. Recipe is easily doubled for a crowd!
Stir in the sugar and the cornstarch/water mixture. Reduce to a gentle simmer and cook for about 5 minutes, or until thickened and shiny. Add salt and pepper to taste, if desired.
The marinated beets and the duxelles can be made up to 2 days in advance.
Leftover cooked beet wellington will keep in the fridge for up to 5 days if gently wrapped in aluminum foil. Reheat in the oven for 10-15 minutes at 350 degrees Fahrenheit.
Beet Wellington originally printed from https://yupitsvegan.com/vegan-beet-wellington/ November 17, 2014