Description
This Vegetable Wellington is a stunning and flavorful dish perfect for special occasions. It features a savory mixture of sautéed mushrooms, zucchini, carrot, spinach, and optional lentils, all wrapped in flaky puff pastry and baked to golden perfection. Ideal for a vegetarian main course, it combines fresh herbs, balsamic vinegar, and Dijon mustard for a rich, satisfying taste.
Ingredients
Scale
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 lb (about 225 g) 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
Pastry
- 1 sheet puff pastry, thawed
Finishing
- 1 egg, beaten (for egg wash, optional; use plant-based milk for vegan alternative)
- Optional toppings: fresh herbs, vegan cheese (if desired)
Instructions
- Prepare the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Cook the Vegetables: Stir in the finely chopped mushrooms, diced zucchini, and carrot. Cook for 8-10 minutes until the vegetables soften and most of the moisture from the mushrooms evaporates. Add the spinach leaves and cook until wilted.
- Season the Mixture: Stir in the cooked lentils (if using), thyme, balsamic vinegar, and Dijon mustard. Cook for an additional 2 minutes to combine the flavors well. Season generously with salt and pepper. Remove from heat and let the vegetable mixture cool slightly.
- Prepare the Puff Pastry: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to encase the vegetable filling. Place the cooled filling into the center of the pastry, shaping it into a log.
- Wrap the Wellington: Fold the long sides of the puff pastry over the vegetable log, then fold in the ends, sealing the edges by pressing firmly with your fingers to prevent leakage. Transfer the wrapped Wellington seam-side down onto a parchment-lined baking sheet.
- Egg Wash: Brush the top of the puff pastry with the beaten egg to achieve a golden, shiny crust when baked. For a vegan option, substitute the egg wash with plant-based milk or simply omit.
- Bake: Bake in the preheated oven for 25-30 minutes or until the puff pastry is puffed and golden brown all over.
- Serve: Allow the Vegetable Wellington to rest a few minutes after baking to set. Slice and serve warm, optionally garnished with fresh herbs or alongside a savory gravy.
Notes
- You can substitute cooked lentils with cooked chickpeas or omit them for a lighter version.
- Use gluten-free puff pastry if gluten intolerance is a concern.
- For vegan diets, skip the egg wash or use plant-based milk and top with vegan cheese if desired.
- This dish pairs well with a side of mixed greens or roasted root vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.
