Traditional holiday meals aren’t always friendly to those on plant-based diets. That’s why Chef Cinnamon Berg took it upon herself to make something a little more filling: Enter the Beet Wellington, a.k.a. your new go-to plant-based main course. 

As its name implies, the Beet Wellington is basically a beef wellington, except minus all animal products. It’s even friendly to gluten-free folks (but you’d never guess by tasting it). The final result is a hearty yet wholesome holiday dish that showcases seasonal produce, and it’s guaranteed to wow plant-based and meat-eating holiday dinner guests alike. 

Meet the Chef 

Prior to opening Cosmos Bistro more than seven years ago, Berg contributed her cooking skills to restaurants and catering companies across Seattle, Bellingham, and even L.A. Berg has been cooking for her whole life, and her creations incorporate a wide array of cultures and flavors. 

The abundant seasonal produce available in Whatcom County is another major source of inspiration for Berg, who sources locally whenever possible. She loves experimenting with herbs and spices to create unexpected flavors– never to mask the natural flavors of her ingredients, but to emphasize and elevate them.  

Beet Wellington


  • 1 sheet vegan/gluten-free puff pastry (can be purchased at the Co-op or use recipe that follows below)
  • 4 medium beets roasted and sliced ¼” (keep slices together)
  • Mushroom duxelles (recipe below)
  • 4 ounces arugula, coarsely chopped
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • ½ teaspoon each kosher salt and pepper
  • ¼ cup tamari or melted vegan butter for brushing on dough
  • Port and balsamic reduction 


  • Wash beets, rub them with olive oil, and place them in the oven at 375 degrees for 30-45 minutes, or until soft when poked with a wooden skewer. Cut off ends and pull skin to peel (works best while still hot). 
  • Place dough on parchment paper and roll out to a 12×8-inch rectangle between ⅛ inch and ¼ inch thick, with one 12-inch side closest to you.  
  • Wet dough with pastry brush and water. Sprinkle with salt, pepper, rosemary, and thyme (reserving a bit for garnish). 
  • Designate a 10×4-inch rectangle on your dough where you will stack your ingredients. Press arugula onto dough inside your designated area.  
  • Place beets in a row over arugula and top with mushroom duxelles, mounding around the sides. (It helps at this stage to have an extra pair of hands!)  
  • Wrap your wellington by folding and pressing dough around filling one side at a time, cutting off any excess. Pinch the seam together well and roll the seam side down.  
  • Cut off any excess from ends and pinch them together like a present. Use water to help seal seams tightly. 
  • Brush the entire wellington with tamari or vegan butter to enhance browning and sprinkle with the remaining herbs and salt and pepper.  
  • Bake for 35-40 minutes. Once done, let cool for 5 minutes, and slice in 1 ½-inch slices. 
  • For the sauce, mix 1 cup red wine, ½ cup ruby port ½, cup balsamic vinegar, ½ teaspoon each kosher salt and pepper, and 1 tablespoon minced basil. 
  • Place wine, balsamic, port, salt and pepper in pot and reduce by half over medium heat. Stir in basil and pour over Beet Wellington slices. 

Mushroom Duxelles 


  • 2 pounds mushrooms (crimini, shiitake and oyster), minced in food processor
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • ⅓ cup ruby port wine
  • 2 tablespoons tamari
  • 1 tablespoon minced rosemary
  • 2 tablespoon minced basil
  • 1 teaspoon kosher salt
  • 2 teaspoons pepper
  • 1 cup toasted walnuts, minced in food processor
  • 3 tablespoons nutritional yeast
  • 2 tablespoons olive oil 


  • Sauté mushrooms, garlic, and shallots in olive oil on medium heat until moisture evaporates.  
  • Add port, tamari, salt, pepper, rosemary, and basil and cook until most of the wine cooks down.  
  • Cool and mix with walnuts and nutritional yeast. 

Gluten-Free Dough 


  • 2 ½ cups gluten-free flour blend (I use Namaste)
  • ½ teaspoon xanthan gum
  • 1 tablespoon sugar
  • 2 ½ teaspoons yeast
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup cold vegan butter (grated with cheese grater)
  • ½ cup oat (or similar) milk
  • ½ cup water 


  • Whisk together dry ingredients and mix in grated butter with a pastry blender until only pea-sized pieces of butter remain.  
  • Mix water and milk into dry mixture and knead several times until dough comes together.  
  • Wrap in plastic and let rest in refrigerator for at least 30 minutes.  
  • Dust your work surface with flour and roll out dough into rough rectangles, about ½-inch thick.  
  • Fold in thirds, turn 90 degrees, and repeat the rolling and folding process three more times.  
  • Let rest another 30 minutes before use. Cut dough in half for Beet Wellington recipe.