Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, seasonal vegetable wellington. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Seasonal vegetable wellington is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Seasonal vegetable wellington is something that I have loved my entire life.
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To get started with this recipe, we have to first prepare a few components. You can cook seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Seasonal vegetable wellington:
- Take butternut squash, cubed
- Get beetroots, cubed
- Prepare carrots (depending on size), thickly sliced
- Get red onion, diced
- Take chard, sliced
- Make ready pine nuts
- Take garlic, chopped
- Take nutmeg
- Get fresh thyme
- Take thick slices of bread
- Get feta cheese
- Take Seasoning
- Get roll of pre rolled puff pastry
- Prepare 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 recipe uses only. · This Vegetable Wellington is loaded with lentils, mushrooms, walnuts and more! Try this tasty Vegan Wellington made with Quorn Vegan Pieces.
Instructions 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.
Packed with seasonal flavors, this crowd pleaser. This Vegetable Wellington is great for vegans and nonvegans alike! Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete. Vegan beetroot Wellingtons with mulled wine gravy. Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and.
So that is going to wrap it up for this special food seasonal vegetable wellington recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
