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Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, seasonal vegetable wellington. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Seasonal vegetable wellington is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Seasonal vegetable wellington is something that I’ve loved my whole life.
The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want. All products linked here have been independently selected by our editors. Tips for Making Amazing Vegan Vegetable Wellington.
To get started with this particular recipe, we must prepare a few components. You can cook seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Seasonal vegetable wellington:
- Make ready 1/2 butternut squash, cubed
- Get 4 beetroots, cubed
- Get 4-6 carrots (depending on size), thickly sliced
- Get 1 red onion, diced
- Make ready 1 bunch chard, sliced
- Prepare 50 g pine nuts
- Take 2 cloves garlic, chopped
- Make ready 1 tsp nutmeg
- Get 2 tbsp fresh thyme
- Get 2 thick slices of bread
- Take 200 g feta cheese
- Get Seasoning
- Prepare 1 roll of pre rolled puff pastry
- Prepare 1 egg (beaten for an egg wash)
We thought you'd enjoy the update. This flavour packed vegetable wellington is PERFECT for Christmas dinner. Suitable for vegetarians & vegans, it's a guranteed winner! This Vegetable Wellington is great for vegans and nonvegans alike!
Steps 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.
Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete. The vegetable wellington is the answer. This recipe has been lovingly developed and practised Vegetable Wellington - vegan or vegetarian? Vegan and vegetarian wellingtons for all events. Our Vegetable Wellington that is the perfect centerpiece for your holiday parties.
So that is going to wrap this up for this special food seasonal vegetable wellington recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
