Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, seasonal vegetable wellington. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Seasonal vegetable wellington is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Seasonal vegetable wellington is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Seasonal vegetable wellington:

1. Take 1/2 butternut squash, cubed
2. Make ready 4 beetroots, cubed
3. Get 4-6 carrots (depending on size), thickly sliced
4. Make ready 1 red onion, diced
5. Make ready 1 bunch chard, sliced
6. Make ready 50 g pine nuts
7. Prepare 2 cloves garlic, chopped
8. Take 1 tsp nutmeg
9. Take 2 tbsp fresh thyme
10. Make ready 2 thick slices of bread
11. Prepare 200 g feta cheese
12. Get Seasoning
13. Prepare 1 roll of pre rolled puff pastry
14. Prepare 1 egg (beaten for an egg wash)

Try this tasty Vegan Wellington made with Quorn Vegan Pieces. Packed with seasonal flavors, this crowd pleaser. This Vegetable Wellington is great for vegans and nonvegans alike! Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete.

Instructions to make Seasonal vegetable wellington:

1. Preheat the oven to 180 degrees. Chop the carrots, squash and Beetroot into cubes and place on a roasting tray. Coat the veg in olive oil, season with salt and pepper. Then roast in the oven for 30-40 minutes (unless soft and slightly charred). Once cooked transfer them to a large mixing bowl to cool.
2. Meanwhile, finely chop the onion and garlic and add to a frying pan with a tbsp olive oil. Fry over a medium heat until soft. Then add the pine nuts and cook until golden. Finally, add the sliced chard, nutmeg, 1/2 tsp salt and fry until the chard has wilted.
3. Now get the two slices of bread and chop them into small pieces (a bit bigger than breadcrumbs). Add them, along with the chard mixture to the mixing bowl with the roasted veg and crumble in the feta cheese. Give the whole thing a good mix, breaking it down so that you’re left with a chunky paste. (TIP- leave to cool for a bit if you have time, so that it doesn’t melt the pastry)
4. Lay out your pasty on a baking sheet (remove the paper from the roll) and add your veg mixture. Imagine you’re making a giant sausage roll. You need enough to give you a decent filling, but not so much that you can’t roll the pastry around the mixture. Leave enough room at each end so that you can fold the pastry inwards to enclose the filling.
5. Pierce a couple of holes in the top of the pastry and brush all over with the egg wash. Place in the oven at 180-200 degrees and bake until golden brown (approx 40 minutes)
6. Remove from the oven and serve in slices.

This Vegetable Wellington is great for vegans and nonvegans alike! Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete. Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked This vegetarian version is less exacting yet just as. Vegan Wellington will make your dinner guest swoon! It's full of umami and texture.

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