Vegetable Wellington

why make this recipe

Vegetable Wellington is a delicious way to enjoy a variety of vegetables wrapped in flaky puff pastry. This dish is perfect for any occasion, whether it’s a family dinner or a special holiday meal. It’s not only tasty but also looks impressive on the table. Plus, it’s a great option for vegetarians and vegans alike.

how to make Vegetable Wellington

Ingredients

• 1 sheet puff pastry
• 2 cups mixed vegetables (such as mushrooms, spinach, carrots, and bell peppers)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 egg (or plant-based egg wash for vegan version)

Directions

1. Preheat the oven to 400°F (200°C).
2. In a pan, heat the olive oil and sauté the onion and garlic until softened.
3. Add the mixed vegetables and thyme, cooking until tender. Season with salt and pepper.
4. Roll out the puff pastry on a floured surface.
5. Spoon the vegetable mixture onto the center of the pastry.
6. Fold the pastry over the filling, sealing the edges.
7. Brush the top with beaten egg (or vegan egg wash).
8. Bake for 25-30 minutes until golden brown.
9. Let it cool slightly before slicing and serving.

how to serve Vegetable Wellington

Serve Vegetable Wellington warm, sliced into generous pieces. It pairs well with a side salad or some roasted potatoes. You might also enjoy it with a sauce like gravy or a tangy dipping sauce.

how to store Vegetable Wellington

Store any leftovers in an airtight container in the refrigerator. It’s best to eat them within 2-3 days for the best taste and texture. You can also freeze it before baking. When ready to eat, simply thaw it and bake according to the directions.

tips to make Vegetable Wellington

• Make sure the vegetables are chopped evenly for consistent cooking.
• For extra flavor, feel free to add your favorite herbs and spices.
• Keep the puff pastry cold until you are ready to roll it out for the best results.

variation

You can switch up the vegetables based on what you have on hand or what’s in season. Try adding some cooked lentils or beans for extra protein, or experiment with different types of cheese if you are not vegan.

FAQs

1. Can I make Vegetable Wellington ahead of time?
Yes, you can prepare it a day in advance and bake it just before serving.

2. Is there a gluten-free option for the pastry?
Yes, you can use gluten-free puff pastry available at many grocery stores.

3. Can I use frozen vegetables for this recipe?
Absolutely! Just make sure to thaw and drain any excess water before cooking them.

Vegetable Wellington

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• Author: recipechangegmail-com
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious way to enjoy a variety of vegetables wrapped in flaky puff pastry, perfect for any occasion.

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Ingredients

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• 1 sheet puff pastry
• 2 cups mixed vegetables (such as mushrooms, spinach, carrots, and bell peppers)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 egg (or plant-based egg wash for vegan version)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a pan, heat the olive oil and sauté the onion and garlic until softened.
3. Add the mixed vegetables and thyme, cooking until tender. Season with salt and pepper.
4. Roll out the puff pastry on a floured surface.
5. Spoon the vegetable mixture onto the center of the pastry.
6. Fold the pastry over the filling, sealing the edges.
7. Brush the top with beaten egg (or vegan egg wash).
8. Bake for 25-30 minutes until golden brown.
9. Let it cool slightly before slicing and serving.

Notes

Make sure the vegetables are chopped evenly for consistent cooking. Keep the puff pastry cold until ready to roll out for the best results.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg