Description
Vegetable Wellington is an elegant and delicious vegetarian dish perfect for special occasions. Featuring a savory blend of sautéed mushrooms, zucchini, carrot, spinach, and optional lentils wrapped in golden puff pastry, this recipe combines rich flavors and appealing textures to impress your guests with a hearty and wholesome centerpiece.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash, optional)
- Optional toppings: fresh herbs, vegan cheese (if desired)
Vegetable Filling
- 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
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. Then add the minced garlic and cook for another minute until fragrant, creating a flavorful base.
- Cook the Vegetables: Stir in the finely chopped mushrooms, diced zucchini, and diced carrot. Cook for 8-10 minutes until the vegetables are tender and most of the mushroom moisture has evaporated. Add the spinach leaves and cook until wilted, ensuring all vegetables are well combined and cooked through.
- Season the Mixture: Add the cooked lentils if using, then stir in fresh thyme, balsamic vinegar, and Dijon mustard. Cook for an additional 2 minutes to blend the flavors. Season generously with salt and pepper to taste. Remove from heat and allow the mixture to cool slightly before assembling.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry into a rectangle large enough to encase the vegetable filling formed into a log shape.
- Wrap the Wellington: Place the cooled vegetable mixture in the center of the pastry. Fold the long sides over the filling and then fold in the ends, pressing to seal the edges securely. Transfer the wrapped Wellington seam-side down onto a baking sheet lined with parchment paper.
- Egg Wash: Brush the top of the puff pastry with the beaten egg to ensure a glossy, golden finish when baked. For a vegan option, skip the egg wash or use a plant-based milk alternative.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the puff pastry is crisp, golden brown, and puffed.
- Serve: Allow the Vegetable Wellington to rest for a few minutes after baking. Slice carefully and serve warm, garnished with fresh herbs or paired with a side of gravy for an impressive, hearty meal.
Notes
- You can omit lentils for a lighter filling or add them for extra protein.
- Use gluten-free puff pastry to make this recipe gluten-free.
- For a vegan version, skip the egg wash or replace with plant-based milk and use vegan cheese if desired.
- Let the filling cool before wrapping to prevent the pastry from becoming soggy.
- This dish pairs wonderfully with a rich mushroom gravy or a fresh side salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
