ROASTED VEGETABLE WELLINGTON
Course: mealDifficulty: Easy20
minutesHow about trying a vegetarian twist on a traditional Easter dish – “Roasted Vegetable Wellington with herbs and spices”? This hearty dish is packed with flavor from a variety of aromatic herbs and spices and is perfect for serving as a centerpiece for your Easter meal. Here’s a recipe you can try:
Ingredients
For the roasted vegetables:
2 cups butternut squash, peeled and cut into small cubes
2 cups carrots, peeled and cut into small cubes
2 cups parsnips, peeled and cut into small cubes
1 red onion, peeled and cut into small wedges
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and black pepper, to taste
For the mushroom stuffing:
2 tablespoons butter
2 cups mushrooms, finely chopped
1 cup texturized soy, soaked and rinsed
1/2 cup onion, finely chopped
1 clove garlic, minced
1 teaspoon fresh thyme leaves, chopped
Salt and black pepper, to taste
1/2 cup mix of ground flax, pumpkin, sunflower, sesame seed
For the Wellington:
1 sheet puff pastry, thawed
1 egg, beaten
Directions
- Preheat the oven to 400°F.
- In a large bowl, toss together the butternut squash, carrots, parsnips, and red onion with the olive oil, rosemary, thyme, cumin, coriander, salt, and pepper. Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
- While the vegetables are roasting, make the mushroom stuffing. Melt the butter in a skillet over medium heat. Add the mushrooms, texturized soy, onion, garlic, thyme, salt, and pepper, and cook until the mushrooms have released their liquid and the mixture has thickened. Stir in the ground seeds and remove from heat.
- Roll out the puff pastry on a lightly floured surface. Spoon the mushroom stuffing down the center of the pastry, leaving a 2-inch border on all sides. Arrange the roasted vegetables on top of the stuffing.
- Brush the edges of the pastry with the beaten egg. Carefully fold the pastry over the vegetables, using the egg wash to seal the edges. Place the Wellington seam-side down on a baking sheet.
- Brush the top of the pastry with the remaining egg wash. Use a sharp knife to make a few slits in the top of the pastry to allow steam to escape.
- Bake the Wellington for 30-35 minutes, or until the pastry is golden brown and puffed. Let the Wellington cool for 5-10 minutes before slicing and serving.
