These little pockets are easy to make and work great for meals or packed lunches! They freeze nicely, too!
Easy Individual Beef Wellington’s
This blog is not only a collection of my favorite recipes, it’s a mix of recipes I’ve collected from friends and family over the years, too!
These fun little Mini-Vegetarian Beef Wellington’s were created by my long time childhood friend, Brian! He made this recipe up and each time he’s made them they were gobbled up and raved about for several days later! I am grateful he’s given his blessing to share this recipe with you!
Not only do these taste great, but they are easy to make and freeze really well, too! To complete your meal, you can serve these with Buttery Garlic Green Beans, Honey Butter Skillet Corn, or Roasted Garlic Butter Parmesan Potatoes!
What You’ll Need:
- 1 lb Beyond Beef Plant Based Ground
- 1 Onion, Diced
- 1 cup Mozzarella Cheese, Shredded
- 1 (8 count) Pillsbury Grands Biscuits
How to Make Mini-Vegetarian Beef Wellington’s
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium size sauce pan, saute 1 lb Beyond Beef Plant Based Ground and 1 diced onion together, stirring frequently, until golden brown. Do not add oil or butter to saute – there is coconut oil already in the ‘meat.’
- When done, roll out 8 raw biscuits on additional parchment paper to flatten them, like a pancake.
- Divide ‘meat’ mixture between the 8 biscuits evenly. Then sprinkle desired amount of shredded Mozzarella cheese on top of the ‘meat.’
- Fold over each biscuit to close. Firmly press edges of dough together, then seal by pressing the tip of a fork around the edges.
- Place on prepared baking sheet and bake for 18 minutes.
More Vegetarian Recipes:
- Vegetarian Meatloaf
- Vegetarian Beef and Broccoli
- Vegetarian Pecan Patties
- Vegetarian Sloppy Joe’s
- Vegetarian Sheet Pan Quesadillas
- Instant Pot Mac & Cheese
- Vegetarian Beef Stroganoff
- Saucy Vegetarian Meatballs
Mini-Vegetarian Beef Wellington's
Mini-Vegetarian Beef Wellington's, these little pockets are easy to make and work great for meals or packed lunches! They freeze nicely, too!
Ingredients
- 1 lb Beyond Beef Plant Based Ground
- 1 Onion, Diced
- 1 cup Mozzarella Cheese, Shredded
- 1 (8 count) Pillsbury Grands Biscuits
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium size sauce pan, saute 'beef' and diced onion together, stirring frequently, until golden brown. Do not add oil or butter to saute - there is coconut oil already in the 'meat.'
- When done, roll out 8 raw biscuits on additional parchment paper to flatten them, like a pancake.
- Divide 'meat' mixture between the 8 biscuits evenly. Then sprinkle desired amount of shredded Mozzarella cheese on top of the 'meat.'
- Fold over each biscuit to close. Firmly press edges of dough together, then seal by pressing the tip of a fork around the edges.
- Place on prepared baking sheet and bake for 18 minutes.
