Vegetable Wellington
Elevate your holiday table or weeknight dinner with this stunning Vegetable Wellington, a show-stopping centerpiece packed with vibrant flavors and wholesome ingredients. This vegetarian twist on a classic Wellington features a hearty medley of roasted butternut squash, zucchini, and red bell pepper, layered with garlicky sautéed mushrooms (duxelles) and tender wilted spinach. Encased in flaky, golden puff pastry, this dish combines rich textures and savory goodness in every bite. Perfect for impressing guests or satisfying plant-based cravings, this recipe is surprisingly easy to assemble and bakes to perfection in under 40 minutes. Serve it warm as a main dish with a crisp green salad or your favorite holiday sides for an unforgettable meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 cup (diced) butternut squash
- 1 cup (diced) zucchini
- 1 cup (diced) red bell pepper
- 2 cups (fresh) baby spinach
- 8 ounces (finely chopped) cremini mushrooms
- 3 cloves (minced) garlic
- 1 teaspoon (chopped) fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet (thawed) puff pastry
- 1 large (beaten for egg wash) egg
- 0.5 cup plain breadcrumbs
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash, zucchini, and red bell pepper, cooking for 5-6 minutes until slightly softened. Remove from the skillet and set aside.
Using the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped mushrooms, garlic, and thyme for 6-8 minutes, or until the mushrooms release their moisture and it evaporates. Stir in the salt and black pepper, then mix in the breadcrumbs to create a thick mushroom mixture (duxelles).
Wilt the baby spinach by adding it to the skillet for 1-2 minutes, stirring until it softens. Remove from heat and set aside.
On a lightly floured surface, roll out the puff pastry into a rectangle (if needed) until it is large enough to encase the vegetables.
Spoon the mushroom duxelles down the center of the puff pastry. Layer the roasted vegetables and wilted spinach evenly on top.
Fold one side of the pastry over the filling, then the other side, overlapping slightly. Seal the edges by pinching them closed and folding them under. Place the Wellington seam-side down on the prepared baking sheet.
Brush the entire surface of the pastry with the beaten egg to create a golden crust.
Using a sharp knife, score the top of the Wellington with a few shallow diagonal cuts to allow steam to escape while baking.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and fully cooked.
Remove from the oven and let rest for 5 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4754 mg | 207% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 29.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
