Vegetables Wellington Redux Recipe | Vegetarian Times Skip to main content

Vegetables Wellington Redux

Adorn your table with this wow-worthy dish baked in a loaf pan for a spectacular presentation.



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1 Tbs. olive oil
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1 lb. asparagus, cut into 1½-inch pieces
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2 medium red bell peppers, cut into thin strips
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1 medium onion, thinly sliced (1½ cups)
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1 5-oz. pkg. baby spinach leaves
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1 4-oz. jar prepared pesto sauce
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1 large egg
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1 17.3-oz. pkg. frozen puff pastry, thawed
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1 10-oz. log fresh goat cheese, softened
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1 16-oz. jar prepared tomato sauce, warmed


1. Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, and cook 3 to 4 minutes, or until spinach wilts. Stir in pesto. Cool.

2. Whisk egg in bowl, and set aside. Cut 15- x 10-inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift parchment with puff pastry, and place parchment-side-down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork.

3. Spread goat cheese over bottom of puff pastry. Top with asparagus mixture. Fold excess puff pastry over vegetables, and brush edges with egg.

4. Cut 91/2- x 51/2-inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps and egg.

5. Preheat oven to 425°F, and place oven rack on second-lowest level. Brush top of Wellington with egg, and poke 2 or 3 holes in top. Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score leaves and top with decorative touches.

6. Bake Wellington 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes more. Cool 15 minutes.

7. Use parchment to lift Wellington from loaf pan. Remove parchment, and transfer Wellington to flat serving plate. Slice, and serve with tomato sauce.

Nutrition Information: 

15 g
Total Fat: 
29 g
Saturated Fat: 
11 g
25 g
48 mg
657 mg
4 g
6 g
Serves 8

Comments on this Recipe

This was my first foray into goat cheese so I used about 3/4 of the recommended amount. Even with that all I could taste was goat cheese. I would cut this down to a quarter next time or substitute another cheese so the the flavor of the asparagus and peppers comes through a bit more. I do appreciate the increased protein and low fat of goat cheese though.

For veg, I used white beans, spinach, zucchini, red pepper, and onion. I stirred the cheese which made it easy to spread. I omitted the pesto, and used herbs and garlic instead. Beautiful on the plate and satisfying with a bowl of tomato soup.

Yum! I subbed leeks for the onions and mixed half goat cheese, half ricotta to tone down the goat cheese.

I have made this several times. I use oven roasted brussel sprouts and carrots. I also sautee mushrooms along with onions and peppers. Instead of tomato sauce, I roast cherry tomatoes with a little bit of olive oil, brown sugar, balsamic vinegar and oregano until they are reduced (40 min) I put that on the plate before the wellington. It is absolutely fabulous

This came up under my Vegan search? Since I have never had goat cheese, but I'm told it has a distinct tangy taste, is there anything I can sub with - like vegan cream cheese?

I prepared the Vegetables Wellington Redux for our Christmas dinner last year (2011). Although I almost had a nervous breakdown because I had never worked with puff pastry before, the resulting dish was delicious. I found it a bit overwhelming to prepare and would not do it again for a holiday meal; however, we enjoyed it very much!

I don't like goat cheese; so I used Boursin cheese instead. Otherwise, I followed the recipe and it turned out great.

Delicious! Easy to make even when making own pesto sauce. Used artichoke hearts instead of asparagus.

I love this recipe. I use vegan creme cheese instead of goat cheese. Someone was borrowing this magazine, so I need another copy

OMG, I tried this the other night and it was SO, so good! It is definitely going into my favorites list! I actually reviewed it in great detail on my blog. Feel free to check it out at

I highly recommend Vegetarian Times!

that vegetables wellington radix looks good im going to tray it if it taste as good as it looks it well be weatherall the work i lick to tray new stuff and i think i well lick it the only vegetables i dont lick is the one i dont have ther all good

Amazing Thanksgiving dish. My meat eating relatives said it was better then the traditional turkey.

Has anyone tried to make this a day ahead? I am wondering if I should just make the filling ahead and not the whole thing.

Ate puffed pastries healthy or a special treat?

Puff pastry is not a low-fat item; it's very difficult to make by hand but very easy to use when you buy the pastry frozen. Just remember to leave time for the pastry to thaw. I made this withotu asparagus, but added kohlrabi and parsnips, because I had them. I cut them in long thin strips, and steamed them for a bit to make sure they would be tender enough. (I would have also included mushrooms, but one of our party doesn't like them.) For the sauce, I took some sun-dried tomatoes, two dried chipotle chilis, and hydrated them. I cut them up finely, and added some basalmic vinegar and some salsa. It was a bit thick, but added some color and spice. We will definitely be making this again!

I made this last night and it was delicious. I pretty much followed the recipe, but added an orange pepper and a red pepper. We served it with mushroom gravy, which was perfect--I felt it needed a more savory topping than acidic. Next time I make it I might add mushrooms and/or chard. Wonderful "wow" dish! P.S. I served it with a warm potato and green bean salad and a raw kale and Brussels sprout salad. It was a wonderful meal. :)

Yum! Everyone in the house really liked this. I just switched out the goat cheese for mozzarella since my husband detests goat cheese (I know! What!?) and I only used about 6 oz. Everything else I left the same. Oh, and I didn't use parchment paper, just sprayed the loaf pan really well with Smart Balance spray since I didn't plan on popping it out of the pan for presentation. So good! So easy!

I added mushrooms and omitted the sauce. DELICIOUS!!

try this

This is a good recipe. I added cubed tofu as well and slightly less of the vegetables as I was worried it wouldn't all fit in the pan - but it did. The bottom of the loaf was a bit soggy, I don't know how to fix that though. Definitely DON'T try taking it out of the loaf pan and crisping it up in the oven, it will only leak more. But it was still a wonderful dish that I will make again.

Thought this might be a nice main veggie T-Day dish. What do you think?

Is there such a thing as vegan puff pastry? If so...brand names?

Pepperidge Farm is vegan

I am a caterer and I make this dish a lot for parties as a side dish and acts as main course for the vegetarians in the group. It is decadent, stunning presentation and fine do-ahead, just do not brush the egg, or bake until ready to serve, it's perfection! Mushrooms would be a nice addition, but I do thing the side of red sauce is lovely. It pairs well with a nice Italian white wine like a grecco or Trebbiano

I made this and it was a hit with my "no vegetable" kids. I made it on a spur of the moment, so I used a pie crust recipe, used all the vegetable I had, and used tahini. Excellent idea.

I've made this a number of times. It's delicious and way easier than it looks! Doesn't take long but looks like I've slaved all day. Everyone loves it.

I'd use mushrooms instead of asparagus which has a very strong flavor, and instead of tomato sauce I'd use a vegetable broth and worcestershire sauce to achieve a more traditional Wellington flavor.

This a great recipe but I did add garlic and mushrooms and 6 oz of pesto and garlic and herb goat cheese. Although I served it with a light tomato sauce on the side next time I'll make a roasted red pepper sauce. It's presentation makes any cook a srar! A Keeper recipe I'll make again and again!

I like this recipe.

what about using frozen spinach??? should I thaw the spinach or cook in and then add to the mix?

After making this, I have to say I think it's a bit much on the goat cheese. I'd cut the amount of goat cheese in half at least, maybe down to 1/3rd the amount the recipe calls for. As other people have mentioned, I think mushrooms would be a good addition. I may also do roasted red peppers mixed in, rather than topping with a tomato sauce. A bit of parmesan and mozzerella mixed in could be good as well.

I couldn't find the puff pastry the first time I made it so I used phyllo dough. And added portobello mushrooms. Served it with both a vegetable broth /Worcester sauce as someone mentioned in the comments and a red sauce. On the side. It was Amazing! Everyone loved it. Made it a second time with the puff pastry, we liked the phyllo version better.

Must really like goat wife and I hated it, I spent all that time followed all the directions and was very disappointed...but on a good note it gave me the idea to use real mozzarella and all the same veggie make it the same way and server it with tomato sauce

Must try

If only I could find wheat free phyllo dough. This looks like it would be delicious.

Vegetarian food don't contains egg

But what can I substitute the egg?

wow the salt is very high... i would do some modifications but really looking fwd to trying this...liked all the mods in the comments too... thanks for sharing.


It's vegetarian not vegan, so the egg is fine! This is delicious and looks very fancy! We used to just gave for the holidays but it has become a semi regular dish. We do add finely chopped mushrooms. And we like to serve it with a vegetable broth and worcestershire sauce as well as the red pasta sauce.

Awesome dish! I only used 5oz of garlic herb goat cheese (which was plenty) and added shiitake mushrooms. I also wanted more of a traditional gravy so I made one from vegetable stock and omitted the tomato sauce. Delicious!

Outstanding recipe! Hosted a Christmas dinner that included a couple of people that are vegetarians. I used the phyllo tip from Kelle and used 10oz garlic herb goat cheese(Darcey).The 10oz of goat cheese was not overwhelming. Made fresh pesto (so darn easy and cheaper than a jar of it,No rennet and loaded with garlic). I used chopped mushrooms and really pulverized mushrooms for more thickness. Should have made 2 because everybody wanted a piece! I was very nervous because it was the first time I've used phyllo.. Home run!! I'll make this again in a heartbeat!!