Description
Vegetable Wellington is a stunning and flavorful dish perfect for special occasions or holiday meals. This recipe features a savory mixture of mushrooms, zucchini, carrots, and spinach wrapped in golden, flaky puff pastry. It’s an elegant vegetarian option that combines rich, earthy flavors with a crisp pastry exterior.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 lb mushrooms, finely chopped
- 1 small zucchini, diced
- 1 small carrot, diced
- 1 cup spinach leaves
- 1/2 cup cooked lentils (optional, for extra protein)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 egg, beaten (for egg wash, optional)
- Optional toppings: fresh herbs, vegan cheese (if desired)
Instructions
- Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Cook the Vegetables: Stir in the mushrooms, zucchini, and carrot. Cook for 8-10 minutes, until the vegetables have softened and most of the moisture from the mushrooms has evaporated. Add the spinach and cook until wilted.
- Season the Mixture: Stir in the cooked lentils (if using), thyme, balsamic vinegar, and Dijon mustard. Cook for an additional 2 minutes to combine flavors. Season with salt and pepper to taste. Let the mixture cool slightly.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap the vegetable filling. Place the cooled vegetable mixture in the center of the pastry, forming it into a log shape.
- Wrap the Wellington: Fold the long sides of the puff pastry over the filling, then fold in the ends, sealing the edges by pressing with your fingers. Place the Wellington seam-side down on a baking sheet lined with parchment paper.
- Egg Wash: Brush the top of the puff pastry with the beaten egg for a golden finish (optional for vegan version, skip or use a plant-based milk wash).
- Bake: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crispy.
- Serve: Let the Vegetable Wellington rest for a few minutes before slicing. Serve warm, garnished with fresh herbs or a side of gravy.
Notes
- Vegan Option: Omit the egg wash or use a plant-based milk wash. Vegan cheese can be added to the filling if desired.
- Protein Boost: Add lentils or chickpeas to the filling for additional protein.
- Spicy Kick: Add red pepper flakes or hot sauce for extra heat.
- Herb Variations: Experiment with different herbs like rosemary or sage for varied flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the Wellington
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 40mg