Vegetable Wellington
OMGYummy.com
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Need an elegant vegetarian entree for a holiday meal? This vegetable wellington is the perfect choice for Thanksgiving or anytime a great vegetarian main dish is a must!
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Ingredients You Need:
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Coat the cubed squash with olive oil, salt and pepper and fresh or dried thyme on a parchment-lined sheet pan.
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Roast the squash until they are nearly fork tender and then let them cool. You can even make these a day ahead.
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While squash is roasting, sauté mushrooms with some butter or olive oil and cook until juices are released.
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Remove puff pastry from freezer and let it thaw. Poke some holes over it (this is called docking) before you fill it.
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Add a layer of cooled, sautéed mushrooms over the puff pastry, leaving at least a one inch border all around.
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Then add a layer of crumbled goat cheese over the mushrooms. Feta would be a good choice too.
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Now layer the squash on the goat cheese, leaving a nice band of puff pastry around the edges.
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Brush the edges of the puff pastry with egg wash. If the puff pastry gets too warm, pop the whole tray in the fridge briefly.
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Then close up the wellington. Gently turn over and egg wash if you are baking immediately.
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Make a criss cross pattern in the pastry and then bake at 400ºF (204ºC) for about 30 minutes.
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For detailed instructions, step-by-step photos and nutritional information click on the link below.
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Great Side Dishes for Vegetable Wellington
Roasted Brussels Sprouts
Cranberry Orange Jam
Arugula and Fig Salad
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