Looking for an impressively delicious vegetarian entree for your next holiday meal? Put our vegetables Wellington, inspired by Vegetarian Times, on the table and watch your family and friends dig right in.
A meat-free riff on the classic beef Wellington, this vegetables Wellington recipe features a colorful cornucopia of tasty tender vegetables and crumbled goat cheese encased in a buttery, flaky puff pastry shell and served with tomato sauce. Like the puff pastry wrapped beef version, this meat-free Wellington is served in thick slices that showcase the scrumptious vegetables and the border of puff pastry.
Vegetables Wellington isn’t just for the holidays! This delectable dish is easy enough to serve anytime you’re craving buttery bites of hot pastry, a mouthwatering medley of vegetables, and a tangy goat cheese fix. Give it a premiere showing in October to celebrate National Vegetarian Month: You may just find some of your meat-eating family and friends converting to vegetarianism or, at least, more meat-free meals.
Variations: Though our veg-friendly Wellington is stuffed with carrots, asparagus, red bell peppers, and spinach, you can swap in whatever vegetables you have on hand. For example, try a combination of mushrooms, tomatoes, and zucchini sticks or broccoli rabe, cauliflower florets, and baby Brussels sprouts. Just make sure the vegetables are tender before wrapping in the puff pastry. You can also substitute Swiss chard or kale for the spinach or toss in some cashews or other nuts for crunch. Not a fan of goat cheese? No problem! Add crumbled feta or go cheese-free. Let this recipe be a tasty springboard for your creative vegetarian desires.
The carrots get softened in a skillet and then roasted to perfection in the oven. Place carrots in a large skillet and add just enough water to cover them. Season with salt. Bring the water to a boil over high heat. Cook until the carrots are tender and most of the water has evaporated. Drain remaining water.
Roast the carrots
Place the carrots in a baking dish. Season with salt, pepper, and thyme. Drizzle with olive oil and toss to coat. Roast the carrots at 400°F, turning them occasionally, for 30 minutes or until they are caramelized and wrinkled in appearance.
Cook the asparagus, peppers, and onion
Heat olive oil in a large skillet over medium-high heat. Add the asparagus, bell pepper strips, and onion. Saute for 5 to 10 minutes or until the vegetables begin to soften.
Stir in spinach and cook, stirring often, for 3 to 4 minutes or until the spinach wilts.
Stir in pesto
Add the pesto to the asparagus mixture and stir until the vegetables are coated. Transfer the vegetable mixture to a large bowl and set aside to cool.
Whisk an egg in a small bowl
Prepare a loaf pan
Use a brush to coat the bottom and sides of a loaf pan with olive oil. Arrange a sheet of parchment paper in the loaf pan, allowing the edges of the paper to hang over the pan. Brush the parchment paper with olive oil.
Place a puff pastry sheet in the pan
Set 1 of the sheets of puff pastry in the prepared loaf pan, carefully pressing the pastry into the pan without getting it caught in the parchment. Allow the excess parchment and pastry to hang over the sides. Brush the puff pastry with the beaten egg.
Divide the second puff pastry into thirds
Set the second puff pastry onto a cutting board and cut it into 3 rectangles. 2 of the rectangles will be used as the top of the Wellington. Cut the third rectangle with small cookie cutters to make decorative puff pastry pieces to place on top of the Wellington.
Attach the puff pastry rectangles
Lay a puff pastry rectangle onto the short side of the pan. Repeat with a second puff pastry rectangle. Press the rectangles against the sides of the pan, allowing the excess to hang over the short edges. These sheets will eventually fold over the vegetable mixture in the pan. Brush generously with the beaten egg. Use a fork to prick only the bottom of the puff pastry.
Make the Wellington
Pour 1/3 of the vegetable mixture inside the pastry mold. Arrange the carrot pieces end-to-end lengthwise on the vegetable mixture. Add the remaining vegetable mixture and spread evenly. Cover with crumbled goat cheese. Brush the puff pastry with the beaten egg.
Seal it up
Fold the short edges of the puff pastry over the vegetable mixture. Press to seal the edges. Brush with more egg.
Decorate the Wellington and refrigerate
Use the puff pastry cutouts to decorate the top of the Wellington. Brush with more egg. Place the Wellington in the refrigerator for 30 minutes. Warm the tomato sauce. Pour the tomato sauce in a small saucepan and heat. Keep warm until ready to serve.
Bake the Wellington
Brush the top of the Wellington with egg. Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and bake an additional 45 minutes. The puff pastry will be puffed and golden brown.
Cool and remove from pan
Allow the Wellington to cool for 15 minutes. Use the parchment paper to lift the Wellington out of the loaf pan.
Slice and serve
Set it on a serving platter. Slice and serve with warm tomato sauce.
Delicious combination of flavors!
Flakey, buttery pastry, tender vegetables, and creamy cheese
3 tablespoons olive oil, divided 2 tablespoons, 2 tablespoons, plus extra for coating pan
5 medium carrots, peeled, cut into 4-inch sticks
2 tablespoons fresh thyme leaves
1 pound asparagus, trimmed of hard stalks, cut into 1-1/2-inch pieces
1-1/2 large red bell peppers, seeded, cut into thin strips
1 medium onion, thinly sliced
1 (5-ounce) package baby spinach leaves
4 ounces basil pesto sauce
1 large egg
1 (17.3-ounce) package frozen puff pastry, thawed
4 ounces fresh goat cheese, crumbled
1 (16-ounce) jar prepared tomato sauce
Preheat oven to 400°F.
Place carrots in a large skillet and cover with cold water. Season with salt. Bring to a boil over high heat and cook until carrots are tender and most of the water has evaporated. Drain the water and transfer the cooked carrots to a baking dish.
Season the cooked carrots with salt and pepper. Sprinkle with thyme and drizzle with 2 tablespoons of olive oil then toss to coat. Roast the carrots, turning occasionally, for 30 minutes or until lightly caramelized and wrinkled in appearance.
Remove the carrots from the oven and set aside.
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté for 5 to 10 minutes or until the vegetables begin to soften.
Add the spinach and cook for 3 to 4 minutes, or until the spinach wilts.
Stir in the pesto until well-incorporated.
Pour the vegetable mixture into a bowl and set aside to cool.
In a small bowl, whisk the egg and set aside.
Using a brush, coat the bottom and sides of the loaf pan with extra olive oil.
Place the piece of parchment paper inside the loaf pan, allowing the edges to overhang the sides. Brush parchment paper with olive oil.
Place 1 sheet of puff pastry on the parchment paper. Press the puff pastry into the pan, being careful not to let the folds get caught in the parchment and allowing excess parchment and pastry to hang over the sides. Brush the puff pastry with a beaten egg.
Cut 3 rectangles from the second puff pastry sheet. Press 2 of the puff pastry rectangles up against the short sides of the pan, allowing the top to overhang from the edges. This pastry will end up being folded over the top of the mixture once the pan is filled.
Brush egg generously over the newly laid puff pastry.
Using a fork, prick the bottom (but not the sides) of the puff pastry.
Pour 1/3 of the vegetable mixture inside the pastry mold.
Add carrot pieces, laying them end to end lengthwise in the pan until they are all used.
Add the remaining vegetable mixture and spread evenly throughout the pan.
Place the crumbled goat cheese over the vegetables inside the puff pastry. Brush the edges with the beaten egg.
Place both pieces of overlapping puff pastry rectangles over the top of the vegetable mixture. Press to seal the edges.
Using cookie cutters, cut decorative leaves and/or designs from the remaining puff pastry. Press them on top of the Wellington and brush with egg.
Refrigerate for 30 minutes.
Place tomato sauce in a small saucepan and heat until warm. Keep on simmer until ready to serve.
Preheat oven to 425°F and place oven rack on the second-lowest level. Brush the top of the Wellington with egg.
Bake for 15 minutes.
Reduce oven temperature to 350°F and bake an additional 45 minutes. Set aside to cool for 15 minutes.
Use parchment to lift the Wellington out of the loaf pan. Remove the parchment and transfer the Wellington to a flat serving platter.