How To Make Vegetarian Wellington Recipe
A delicious blend of vegetables and puff pastry, perfect for a meat-free feast.
Serves:
Ingredients
- 1 sheet of puff pastry
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 red bell pepper, diced
- 1 cup of mushrooms, sliced
- 1/2 cup of breadcrumbs
- 2 tbsp of olive oil
- 2 tbsp of butter
- 1 tbsp of thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a pan, heat the olive oil and butter over medium heat.
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Add the onion and garlic, and sauté for 2-3 minutes until soft.
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Add the carrot, bell pepper, and mushrooms. Cook for 5-6 minutes until soft.
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Stir in the thyme, salt, and pepper.
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Remove from heat and stir in the breadcrumbs.
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Roll out the puff pastry into a rectangle and spoon the vegetable mixture onto one half of it.
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Fold the other half of the pastry over to encase the vegetables.
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Use a fork to seal the edges of the pastry.
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Cut slits into the top of the pastry to allow steam to escape.
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Place the Wellington on a baking sheet lined with parchment paper and bake for 35-40 minutes until golden brown.
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Let cool for a few minutes before slicing and serving.
Nutrition
- Calories : 465kcal
- Total Fat : 32g
- Saturated Fat : 9g
- Cholesterol : 27mg
- Sodium : 378mg
- Total Carbohydrates : 37g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 7g
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