Vegetarian Wellington
This delicious and MEGA-healthy Vegetarian Wellington, inspired by Beef Wellington, will become your favorite dish.
Such a great option for vegetarians to replace meat roasts, or just serve it with your roast as a side dish. Filled with protein and nutrients this recipe will definitely impress the crowd at your table.
Hearty, flavorful and delicious!
Makes: 2 loaves
Ingredients:
3 Tbl olive oil
2 cups cooked lentils
1 cup rice ( about 2 cups when its cooked)
12 oz mixed blend mushrooms (shiitake , baby Bella, porcini), chopped - plus 6 whole baby Bella mushrooms
1 large onion
whole garlic head , about 8 cloves, finely chopped
16 oz baby spinach, chopped roughly
1 can artichoke hearts, chopped
2 cups shredded Gruyere cheese or Fontina cheese
2 puff pastry sheets
2 eggs plus 1 for egg wash
1 tsp Worcestershire sauce
1/2 tsp paprika
1 tsp Italian blend spice
1/2 thyme
1/2 tsp red flakes
1 tsp salt
1/2 pepper
NOTE* try the filling before assembling it and adjust spices to your taste
Instructions:
In a large skillet heat 1 tbl of olive oil and add chopped onions and cook until translucent, about 3 minutes. Add chopped mushrooms. Mix and let sauté for 3 minuted on medium high heat before mixing. You want mushrooms to brown a little bit and constant mixing will prevent that.
After 3 minutes mix let sauté again. Season with salt, pepper and Worcestershire sauce.
Move the mushroom mixture to a large bowl. If your mushroom mixture is wet, move onto paper towel to drain.
Place the skillet back on the heat and add the remaining olive oil. and red flakes. Add finely chopped garlic and sauté for just a few seconds , you don’t want the garlic to burn, and add chopped spinach and cook until wilted. You may need to add spinach in batches, and wait for the batch to wilt a little before adding the next one, it depends on the size of your skillet.
Move the spinach mixture onto the colander lined with paper towel and squeeze excess juices.
Add spinach to a bowl and add cooked rice, cooked lentils and chopped artichoke hearts. Mix together. Season with thyme, Italian blend, salt and pepper. Add cheese and mix.
In a small bowl whisk two eggs and add to the filling.
Preheat oven to 350F (if using convection oven) or 375F (if using regular setting)
Put thawed puff pastry sheet on a counter and roll it to make a desire size. Move the pastry on a lined with parchment paper baking sheet. Place the filling in the middle of the pastry and press whole mushrooms into filling. I used 3 mushrooms per loaf. This step is optional, but it looks so pretty when you cut the loaf and you cut into the whole mushroom. I have a instructional video on Instagram, if you need more guidance.
Carefully fold the sides of the pastry over the filling to create loaf. Press the ends together to seal, then roll over the loaf so the seams are on the bottom.
Using a sharp knife cut decorative slits on the top and then brush with egg wash. ( EGG WASH - whisk an egg with a teaspoon of water.)
Bake Wellington for about 40 minutes or until golden brown.
Served warm as a side dish or by itself .
Enjoy!
