Description
This Vegetable Wellington is a stunning and elegant main course perfect for special occasions and holiday meals. It features a savory mixture of finely chopped vegetables, lentils, and walnuts wrapped in flaky puff pastry, offering a delicious vegetarian option that can easily be made vegan. The combination of herbs, spices, and umami-rich ingredients creates a hearty and flavorful centerpiece that will impress any guest.
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
Puff Pastry and Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten (or plant-based milk for vegan option)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the Wellington.
- Cook Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until it softens. Stir in the minced garlic, diced carrot, and celery, cooking for another 5 minutes until the vegetables are tender.
- Add Mushrooms and Spices: Add the finely chopped mushrooms along with salt, black pepper, dried thyme, ground nutmeg, and soy sauce. Cook this mixture for about 7 to 8 minutes, stirring occasionally until the mushrooms release their moisture and the mixture dries out.
- Incorporate Lentils and Nuts: Stir in the cooked lentils, chopped walnuts, breadcrumbs, and fresh parsley. Continue cooking for 2 more minutes to combine the flavors, then remove the skillet from the heat and allow the filling to cool slightly.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet evenly. Spoon the cooled vegetable filling down the center of the pastry and shape it into a log.
- Wrap the Wellington: Fold the puff pastry over the filling, carefully sealing the edges tightly to encase the log completely. Place the seam side down on a baking sheet lined with parchment paper.
- Apply Egg Wash: Brush the top of the pastry with the beaten egg or plant-based milk to achieve a golden, shiny crust. Score the top lightly with a sharp knife for decorative effect.
- Bake: Bake the Wellington in the preheated oven for 30 to 35 minutes or until it is golden brown and puffed up.
- Rest and Serve: Remove from the oven and let the Wellington rest for 10 minutes before slicing and serving to allow the filling to set.
Notes
- Make this dish vegan by using dairy-free puff pastry and brushing with plant-based milk instead of egg wash.
- For variations, add spinach or cooked sweet potato to the vegetable filling for extra flavor and texture.
- Serve with mushroom gravy or cranberry sauce to enhance the flavor and presentation.
