Seasonal vegetable wellington
Seasonal vegetable wellington

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, seasonal vegetable wellington. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Seasonal vegetable wellington is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Seasonal vegetable wellington is something that I have loved my whole life.

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To begin with this particular recipe, we must first prepare a few components. You can have seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Seasonal vegetable wellington:
  1. Prepare 1/2 butternut squash, cubed
  2. Make ready 4 beetroots, cubed
  3. Make ready 4-6 carrots (depending on size), thickly sliced
  4. Make ready 1 red onion, diced
  5. Get 1 bunch chard, sliced
  6. Take 50 g pine nuts
  7. Make ready 2 cloves garlic, chopped
  8. Take 1 tsp nutmeg
  9. Take 2 tbsp fresh thyme
  10. Get 2 thick slices of bread
  11. Prepare 200 g feta cheese
  12. Get Seasoning
  13. Make ready 1 roll of pre rolled puff pastry
  14. Prepare 1 egg (beaten for an egg wash)

This Vegan Winter Vegetable Wellington will warm your soul even on the coldest of days. With a rich mushroom and lentil filling, butter flaky pastry, and a fridge-load of vegetables, your taste buds will not be disappointed for dinner tonight! In a large skillet, heat the olive oil over medium-high and saute the mushrooms until they soften. Stir in the garlic, salt, and Sherry and increase the heat to high.

Steps to make Seasonal vegetable wellington:
  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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)
  6. Remove from the oven and serve in slices.

In a large skillet, heat the olive oil over medium-high and saute the mushrooms until they soften. Stir in the garlic, salt, and Sherry and increase the heat to high. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Place the same pan back on the heat with the rest of the oil. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.

So that is going to wrap this up with this exceptional food seasonal vegetable wellington recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!