How to Make Tasty Seasonal vegetable wellington

Seasonal vegetable wellington. 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. This flavour packed vegetable wellington is PERFECT for Christmas dinner.

This dish is best eaten right away, since puff pastry loses it's crisp, flaky. Our Vegetable Wellington that is the perfect centerpiece for your holiday parties. Enjoy :) - OPEN FOR MORE + THE RECIPES - ⋇ Find the full. You can cook Seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Seasonal vegetable wellington

1. Prepare 1/2 of butternut squash, cubed.
2. Prepare 4 of beetroots, cubed.
3. Prepare 4-6 of carrots (depending on size), thickly sliced.
4. You need 1 of red onion, diced.
5. It's 1 bunch of chard, sliced.
6. It's 50 g of pine nuts.
7. You need 2 cloves of garlic, chopped.
8. You need 1 tsp of nutmeg.
9. You need 2 tbsp of fresh thyme.
10. It's 2 of thick slices of bread.
11. It's 200 g of feta cheese.
12. Prepare of Seasoning.
13. It's 1 of roll of pre rolled puff pastry.
14. It's 1 of egg (beaten for an egg wash).

The vegetable wellington is the answer. This recipe has been lovingly developed and practised Vegetable Wellington - vegan or vegetarian? This Vegetable Wellington is great for vegans and nonvegans alike! Vegan and vegetarian wellingtons for all events.

Seasonal vegetable wellington step by step

1. 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..
2. 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..
3. 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).
4. 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..
5. 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).
6. Remove from the oven and serve in slices..

Vegan beetroot Wellingtons with mulled wine gravy. Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and. Give yourself and your family the health benefits of garden fresh, seasonal, fruit and vege. Red peppers, sweet onion, spicy pepper (optional), garlic, portobello mushrooms, baby spinach, olive oil, sea salt, black pepper, fillo dough, goat cheese, red wine, rosemary, bay leaf, egg, tomato paste. Easy, delicious and healthy Vegetable Wellington recipe from SparkRecipes.