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Veggie Wellington
Item 1 of 1
This lavish vegetarian Wellington recipe from Andy Waters would make a fantastic centrepiece for a vegetarian Sunday lunch or even Christmas Day. This puff pastry parcel is bursting with sweet potatoes, mushrooms, kale and spinach, plus some festive chestnuts, too.
First published in 2015
Ingredients
Metric
Imperial
Veggie Wellington
- 2 large sweet potatoes, cut into 2cm chunks
- 1 sprig of rosemary, leaves picked
- 1 sprig of thyme, leaves picked
- 2 red onions, peeled and sliced
- 100g of chestnuts, peeled and chopped, optional
- 2 slices of sourdough bread
- 1 lemon, zest and juice
- 10g of butter
- 250g of button mushrooms, finely sliced
- 3 garlic cloves, peeled
- 200g of curly kale
- 200g of baby spinach
- 50g of pine nuts
- 500g of puff pastry
- 1 egg
- 2 tbsp of milk
- 3 pinches of salt
- 2 pinches of pepper
- 2 1/2 tbsp of vegetable oil
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Add the sweet potato to a large roasting tray with a good splash of olive oil
- 2 large sweet potatoes, cut into 2cm chunks
- 1/2 tbsp of vegetable oil
4
Cover the tray with tin foil and place in the oven for approximately 45 minutes until soft. Remove and allow to cool
6
Gently cook the onions, stirring occasionally until softened and lightly browned
7
Add the crumbled chestnuts to the pan and cook for further 2 minutes
- 100g of chestnuts, peeled and chopped, optional
8
Toast the bread until dark and golden and drizzle with a small dash of olive oil. Tear into small chunks and set aside
- 2 slices of sourdough bread
- 1/2 tbsp of vegetable oil
9
Add the torn toast to the pan with the onions, stir to combine. Stir in the lemon zest and remove the pan from the heat
- 1 lemon, zest and juice
10
For the mushrooms, melt the butter in a pan over a medium heat. Add the mushrooms and garlic and cook until all the liquid from the mushrooms has cooked off and they are soft
- 10g of butter
- 250g of button mushrooms, finely sliced
- 3 garlic cloves, peeled
11
Squeeze in a little lemon juice. Remove the pan from the heat, pour the contents into a blender and blitz into a paste
- 1 lemon, zest and juice
12
Bring a large pan of salted water to the boil. Tear the kale into small pieces and cook for 2 minutes, then add the spinach and cook for another 30 seconds. Drain and set aside
- 1 pinch of salt
- 200g of curly kale
- 200g of baby spinach
14
Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until approximately 30cm x 40cm, then spread the mushroom mixture on top
- 500g of puff pastry
15
Toss together the spinach, sweet potato and onion-bread mixture. Spoon it in a thick line down the middle of the pastry, leaving a gap at either side so you can join up the edges of the Wellington
16
Hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so the filling is half covered
17
Peel the baking parchment back, leaving the pastry in place, then repeat with the other side. The pastry should overlap in the middle
18
Beat the egg with the milk and brush it over the pastry to seal the join
- 1 egg
- 2 tbsp of milk
19
Fold up the ends so the filling doesn't leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the remainder of the egg mix
20
Bake for 45 minutes until puffed up, golden brown and hot through the middle
21
Meanwhile, peel the potatoes and place in a large pot. Cover with cold water and bring to a gentle boil. Cook for approximately 12-15 minutes or until tender
24
To serve, slice up the Wellington and serve on a bed of the herby mash and your preferred vegetarian gravy
First published in 2015
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