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 unique. This is gonna smell and look delicious.
Seasonal vegetable wellington is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Seasonal vegetable wellington is something which I’ve loved my whole life.
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To begin with this recipe, we must first prepare a few components. You can cook seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Seasonal vegetable wellington:
- Prepare 1/2 butternut squash, cubed
- Make ready 4 beetroots, cubed
- Take 4-6 carrots (depending on size), thickly sliced
- Make ready 1 red onion, diced
- Prepare 1 bunch chard, sliced
- Get 50 g pine nuts
- Get 2 cloves garlic, chopped
- Get 1 tsp nutmeg
- Take 2 tbsp fresh thyme
- Make ready 2 thick slices of bread
- Get 200 g feta cheese
- Make ready Seasoning
- Make ready 1 roll of pre rolled puff pastry
- Get 1 egg (beaten for an egg wash)
Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. Vegetable Wellington Wellington Food Vegetarian Pastries Vegetarian Pie Butternut Squash Sweet Potato Recipes Vegan Mexican Recipes Healthy Recipes Vegan. 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.
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.
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. Vegetable Wellington from Seasonal and Savory. Vegan and vegetarian wellingtons for all events. Vegetable Wellington with White Beans and Rosemary
So that is going to wrap this up with this exceptional food seasonal vegetable wellington recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
