Description
Delight in the warm, savory flavors of Vegetarian Wellington, a flaky pastry enveloping a delicious medley of vegetables and nuts—perfect for festive gatherings or cozy family dinners.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 2 cups mixed mushrooms (cremini and portobello, chopped)
- 1 cup fresh spinach (roughly chopped)
- 1/2 cup carrots (finely diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1/2 cup walnuts (chopped)
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 1 egg (for wash, or substitute with plant-based milk for vegan option)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent.
- Add minced garlic and chopped mushrooms; cook until mushrooms release moisture.
- Stir in spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- Add chopped walnuts to the mixture; season with salt, pepper, and herbs like thyme.
- Preheat oven to 400°F (200°C).
- Roll out thawed puff pastry on a floured surface until large enough to wrap around filling.
- Place cooled vegetable mixture in the center of the pastry sheet. Fold edges securely to seal.
- Brush with egg wash or plant-based milk.
- Transfer assembled Wellington onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until golden brown.
- Slice into portions for serving; you can drizzle with balsamic reduction or serve alongside cranberry sauce if desired.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Ensure vegetables are well-drained before assembly to avoid soggy pastry. You can swap out mushrooms for lentils or add different nuts for a unique twist.