Description
Vegetable Wellington is a delightful and visually impressive dish that is perfect for special occasions. This vegetarian main course features a savory filling of mushrooms, lentils, and nuts encased in flaky puff pastry.
Ingredients
Scale
Vegetable Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 cup cremini or button mushrooms, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 tablespoon soy sauce
- 1/2 cup cooked lentils
- 1/2 cup walnuts, finely chopped
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Other:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (or plant-based milk for vegan option)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: In a large skillet, heat olive oil and cook onion until softened. Add garlic, carrot, celery, mushrooms, salt, pepper, thyme, nutmeg, and soy sauce. Cook until moisture evaporates.
- Prepare filling: Stir in lentils, walnuts, breadcrumbs, and parsley. Cook briefly and cool.
- Assemble Wellington: Roll out puff pastry, spoon filling down the center, fold pastry, seal edges, place on baking sheet, brush with egg wash, and score the top.
- Bake: Bake for 30–35 minutes until golden brown. Rest before slicing.
Notes
- Make it vegan by using dairy-free puff pastry and plant milk for brushing.
- Enhance the filling with spinach or sweet potato.
- Serve with mushroom gravy or cranberry sauce for added flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 30 mg
