Seasonal vegetable wellington. The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want. All products linked here have been independently selected by our editors. Our Vegetable Wellington that is the perfect centerpiece for your holiday parties.
This Vegetable Wellington is great for vegans and nonvegans alike!
Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete.
Tips for Making Amazing Vegan Vegetable Wellington.
You can cook Seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Seasonal vegetable wellington
- Prepare 1/2 of butternut squash, cubed.
- Prepare 4 of beetroots, cubed.
- You need 4-6 of carrots (depending on size), thickly sliced.
- It's 1 of red onion, diced.
- It's 1 bunch of chard, sliced.
- It's 50 g of pine nuts.
- You need 2 cloves of garlic, chopped.
- You need 1 tsp of nutmeg.
- You need 2 tbsp of fresh thyme.
- Prepare 2 of thick slices of bread.
- Prepare 200 g of feta cheese.
- Prepare of Seasoning.
- You need 1 of roll of pre rolled puff pastry.
- It's 1 of egg (beaten for an egg wash).
This dish is best eaten right away, since puff pastry loses it's crisp, flaky. Assemble the Wellington: Spread the cooled duxelle lengthwise down the middle of the puff pastry. Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked This vegetarian version is less exacting yet just as. · This Vegetable Wellington is loaded with lentils, mushrooms, walnuts and more!
Seasonal vegetable wellington instructions
- Preheat the oven to 180 degrees. Chop the carrots, squash and Beetroot into cubes and place on a roasting tray. Coat the veg in olive oil, season with salt and pepper. Then roast in the oven for 30-40 minutes (unless soft and slightly charred). Once cooked transfer them to a large mixing bowl to cool..
- Meanwhile, finely chop the onion and garlic and add to a frying pan with a tbsp olive oil. Fry over a medium heat until soft. Then add the pine nuts and cook until golden. Finally, add the sliced chard, nutmeg, 1/2 tsp salt and fry until the chard has wilted..
- Now get the two slices of bread and chop them into small pieces (a bit bigger than breadcrumbs). Add them, along with the chard mixture to the mixing bowl with the roasted veg and crumble in the feta cheese. Give the whole thing a good mix, breaking it down so that you’re left with a chunky paste. (TIP- leave to cool for a bit if you have time, so that it doesn’t melt the pastry).
- Lay out your pasty on a baking sheet (remove the paper from the roll) and add your veg mixture. Imagine you’re making a giant sausage roll. You need enough to give you a decent filling, but not so much that you can’t roll the pastry around the mixture. Leave enough room at each end so that you can fold the pastry inwards to enclose the filling..
- Pierce a couple of holes in the top of the pastry and brush all over with the egg wash. Place in the oven at 180-200 degrees and bake until golden brown (approx 40 minutes).
- Remove from the oven and serve in slices..
Try this tasty Vegan Wellington made with Quorn Vegan Pieces. Packed with seasonal flavors, this crowd pleaser. This flavour packed vegetable wellington is PERFECT for Christmas dinner. Suitable for vegetarians & vegans, it's a guranteed winner! Vegan Wellington will make your dinner guest swoon!
