Vegetable Wellington

Serves 10

Ingredients

  • 650g Puff Pastry
  • 1 Small Butternut Squash Diced
  • 400g Tinned Kidney Beans
  • 150g Whole Chestnuts Cooked and Peeled
  • 1 Small Diced Onion
  • 20g Dried Porcini Mushrooms Soaked
  • 3 Cloves Minced Garlic
  • 250g Fresh Spinach
  • 1 Small Swede Diced
  • 1 Carrot
  • 1 Parsnip
  • Juice of 1/2 Lemon
  • 1 Cup Breadcrumbs
  • 1 Egg Beaten
  • 2 TBSP Dijon Mustard
  • 1 TBSP Balsamic Vinegar
  • 60ml Vegetable Stock
  • 1/2 TSP Nutmeg
  • Low Fat Cooking Spray
  • 1 TBSP Italian Seasoning
  • Salt and Pepper to taste

Preparation Time – 60 Minutes

Cooking Time – 30-40 Minutes

Do you ever feel like you are stuck in a rut when it comes to meals and you end up making the sane things over and over again? Well this is where I had gottend to over the last couple of months, I was working extra hours and when I got home just ended up cooking the same old recipes. I decided on my day off to sit and look for and think about new recipes to make meals more interesting again and this included some new vegetarian recipes.

Whenever I think about vegetarian recipes the same things always pop into my mind – pasta, lentils, soups etc. That is until I came across different recipes   for vegetable wellingtons, reading some of the recipes I found I knew I needed to play around with different variations of things I like. Now I am a meat eater but I do try to encorporate meat free meals into dinner times at least once or twice a week, you can make some really delicious meat free meals and it is also a good way to lower your grocery budget.

This recipe is not the quickest thing to make but it is delicious and can be eaten hot or cold and is great for leftovers for lunch the next day.

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Preheat the oven to 200°C

Spray a baking tin with some cooking spray and add the butternut squash and swede, give them another spray and sprinkle them with some salt and pepper and stir them to coat and place them in the oven for 20-25 minutes or until they are soft on the inside stirring once half way through. Once these are done set to one side.

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When it is time for you to stir the squash and swede half way through their cooking, place your kidney beans and chestnuts onto another baking tray and place them into the oven  for 10 minutes.

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Remove these from the oven once the kidney beans begin to dry out and split. Once removed turn the oven up to 220°C

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Spray a frying pan with cooking spray and add the garlic and cook on a medium heat while stirring continuously. After 1 minute add the spinach, lemon juice, nutmeg and some salt and pepper and cook for another minute stirring continuously

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Once this is done, remove from the pan and set aside to cool. Spray the pan again with some cooking spray and add the onion, carrot, parsnip and sautè for around 5 minutes or until vegetables are tender

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Add the balsamic vinegar, mustard and Italian seasoning to the vegetables and stir to combine

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Once mixed, transfer to a large mixing bowl and add the mushrooms, squash and swede mix and also the kidney beans and chestnuts and garlic and spinach mix.

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Now add the breadcrumbs and stock and mix well until everything is combined

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Grease a loaf tin and add your bottom layer of pastry letting the edges overhang

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Pour the mixture into the pastry and using the back of a spoon push down firmly so the mixture is compact (if the mixture is loose the wellington will fall apart when you cut into it)

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Place the top layer of pastry onto the tin. It is up to you how you do this, you can place the pastry on and pierce it for steam holes or you can lattice or criss cross it, this is entirely up to you. Brush the top with beaten egg and place in the oven.

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Cook for 30-40 minutes until pastry is golden.

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Leave to cool a little and serve witb your choice of side, I served mine with a salad.

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