These mini vegan flank steak Wellingtons feature a high-protein vegan steak wrapped in mushroom duxelles, spinach, and crisp filo pastry. The recipe involves finely chopping mushrooms, shallots, garlic, and thyme to create a savory paste, which is then spread on the seared steak along with spinach before rolling it up in filo pastry. Once baked, the pastry turns golden and flaky, creating a soft and juicy inside. The dish can be served as elegant appetizers or a plated starter, paired with tomato and chili chutney.

These mini Wellingtons are perfect for dinner parties, holiday gatherings, or when you want an impressive dish without making a full roast. Tips for success include ensuring the mushroom mixture is dry, cooling layers before wrapping, handling filo gently, rolling the Wellington tightly, and lightly brushing with butter between layers for a crispy finish. Overall, this recipe provides a delicious and elegant vegan twist on a classic dish.