Description
Vegetable Wellington is a stunning main course perfect for special occasions and holiday dinners. This vegetarian dish features a flavorful mixture of sautéed vegetables, lentils, and nuts wrapped in flaky puff pastry and baked to golden perfection. It’s a delightful and hearty centerpiece that’s both delicious and visually impressive.
Ingredients
Scale
Vegetable Filling
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 small zucchini, diced
- 1 small carrot, peeled and diced
- 1 red bell pepper, diced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 tablespoon soy sauce or tamari
- 1 cup cooked lentils
- 1/2 cup breadcrumbs
- 1/4 cup walnuts, chopped
Assembly
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash, omit for vegan)
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the Wellington.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for 2–3 minutes until softened and fragrant.
- Add Remaining Vegetables: Stir in the chopped mushrooms, diced zucchini, carrot, and red bell pepper. Sauté the mixture for 8–10 minutes until the vegetables are tender and most of the moisture has evaporated.
- Season Vegetables: Add the thyme, rosemary, soy sauce, salt, and pepper to the skillet. Cook for an additional 2 minutes to meld the flavors.
- Combine Filling: Remove the skillet from heat and stir in the cooked lentils, breadcrumbs, and chopped walnuts. Mix well and allow the filling to cool slightly for easier handling.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangle suitable for wrapping the filling.
- Assemble Wellington: Spoon the cooled vegetable filling in a log shape down the center of the puff pastry. Fold the sides over the filling and carefully seal the edges by pressing them together to encase the filling completely.
- Prepare for Baking: Place the sealed Wellington seam-side down on a parchment-lined baking sheet. Brush the top with the beaten egg for a golden sheen, or use plant-based milk for a vegan alternative. Score the top lightly with a sharp knife to create decorative patterns.
- Bake: Bake in the preheated oven for 30–35 minutes or until the puff pastry is puffed up and golden brown.
- Rest and Serve: Let the Wellington rest for 5 minutes after baking to set. Slice into portions and garnish with fresh parsley if desired before serving.
Notes
- To make this dish vegan, use plant-based puff pastry and skip the egg wash or replace it with plant-based milk.
- The vegetable and lentil filling can be prepared in advance and refrigerated until ready to assemble and bake.
- Serve with mushroom gravy or cranberry sauce for an extra festive touch.
