Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, seasonal vegetable wellington. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want. All products linked here have been independently selected by our editors. Assemble the Wellington: Spread the cooled duxelle lengthwise down the middle of the puff pastry.
Seasonal vegetable wellington is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Seasonal vegetable wellington is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Seasonal vegetable wellington:
- Get 1/2 butternut squash, cubed
- Take 4 beetroots, cubed
- Prepare 4-6 carrots (depending on size), thickly sliced
- Get 1 red onion, diced
- Get 1 bunch chard, sliced
- Get 50 g pine nuts
- Take 2 cloves garlic, chopped
- Prepare 1 tsp nutmeg
- Take 2 tbsp fresh thyme
- Take 2 thick slices of bread
- Prepare 200 g feta cheese
- Prepare Seasoning
- Take 1 roll of pre rolled puff pastry
- Make ready 1 egg (beaten for an egg wash)
Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete. Wellington fish pie with seasonal vegetables. The Wellington burger topped with crispy bacon. The vegetable wellington is the answer.
Steps to make Seasonal vegetable wellington:
- Preheat the oven to 180 degrees. Chop the carrots, squash and Beetroot into cubes and place on a roasting tray. Coat the veg in olive oil, season with salt and pepper. Then roast in the oven for 30-40 minutes (unless soft and slightly charred). Once cooked transfer them to a large mixing bowl to cool.
- Meanwhile, finely chop the onion and garlic and add to a frying pan with a tbsp olive oil. Fry over a medium heat until soft. Then add the pine nuts and cook until golden. Finally, add the sliced chard, nutmeg, 1/2 tsp salt and fry until the chard has wilted.
- Now get the two slices of bread and chop them into small pieces (a bit bigger than breadcrumbs). Add them, along with the chard mixture to the mixing bowl with the roasted veg and crumble in the feta cheese. Give the whole thing a good mix, breaking it down so that you’re left with a chunky paste. (TIP- leave to cool for a bit if you have time, so that it doesn’t melt the pastry)
- Lay out your pasty on a baking sheet (remove the paper from the roll) and add your veg mixture. Imagine you’re making a giant sausage roll. You need enough to give you a decent filling, but not so much that you can’t roll the pastry around the mixture. Leave enough room at each end so that you can fold the pastry inwards to enclose the filling.
- Pierce a couple of holes in the top of the pastry and brush all over with the egg wash. Place in the oven at 180-200 degrees and bake until golden brown (approx 40 minutes)
- Remove from the oven and serve in slices.
This recipe has been lovingly developed and practised Vegetable Wellington - vegan or vegetarian? Our Vegetable Wellington is as delicious as it is beautiful. It makes an excellent main course for a holiday meal. This post was updated from several years ago. We thought you'd enjoy the update.
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