Vegetables Wellington
Indulge in the ultimate vegetarian centerpiece with this stunning Vegetables Wellington, a modern twist on the classic dish. Encased in golden, flaky puff pastry, this recipe features layers of roasted root vegetables—including carrots, parsnips, and sweet potatoes—paired with a savory filling of sautéed mushrooms, baby spinach, aromatic garlic, and thyme. A tangy Dijon mustard base adds a zesty kick, while the egg wash ensures a perfectly crisp and gleaming crust. Perfect for holidays, dinner parties, or any special occasion, this crowd-pleasing dish is both elegant and hearty. With just 35 minutes of prep time and simple yet flavorful ingredients, this Wellington is an impressive vegetarian option that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 2 medium Carrots
- 2 medium Parsnips
- 1 medium Sweet potato
- 1 large Red bell pepper
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic
- 4 cups Baby spinach
- 2 cups Button mushrooms
- 1 medium Onion
- 1 teaspoon Thyme
- 2 tablespoons Dijon mustard
- 1 large Egg
- 2 tablespoons Flour
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and chop the carrots, parsnips, and sweet potato into equal-sized batons. Slice the red bell pepper into strips.
Place the chopped vegetables on the lined baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast in the oven for 20 minutes, until tender but not overly soft. Set aside to cool.
While the vegetables roast, finely chop the onion, garlic, and mushrooms.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the onion for 5 minutes until softened. Add the garlic and cook for another minute.
Stir in the mushrooms and thyme. Cook for 8–10 minutes, stirring frequently, until the mushrooms are browned. Add the spinach and stir until it wilts. Remove from heat and set aside to cool completely.
On a floured surface, roll out the puff pastry sheets to form a large rectangle (around 12x16 inches). Lay the sheets slightly overlapping and press the seams together with a little water to seal.
Spread the Dijon mustard over the center of the pastry, leaving a 2-inch border along the edges.
Layer the roasted vegetables and the mushroom-spinach mixture in the center of the pastry. Tightly fold the pastry around the filling, sealing the edges by pinching and tucking underneath to form a neat package.
Whisk the egg in a small bowl and use it to brush all over the pastry for a golden-brown finish.
Transfer the Wellington to the parchment-lined baking sheet, seam side down. Make a few small slits on top to allow steam to escape.
Bake for 30–35 minutes in the preheated oven, or until the pastry is golden and puffed.
Let the Vegetables Wellington rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 4246 mg | 185% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 40.6 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2744 mg | 58% | |
*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.
