nutritional information

Per Serving (1 slice wellington and 1/4 cup sauce):

  • Calories: 405
  • Protein: 15 g
  • Total Fat: 29 g
  • Saturated Fat: 11 g
  • Carbohydrates: 25 g
  • Cholesterol: 48 mg
  • Sodium: 657 mg
  • Fiber: 4 g
  • Sugar: 6 g

Vegetables Wellington Redux

Vegetables Wellington Redux

Serves 8

Adorn your table with this wow-worthy dish baked in a loaf pan for a spectacular presentation.
  • 1 Tbs. olive oil
  • 1 lb. asparagus, cut into 1½-inch pieces
  • 2 medium red bell peppers, cut into thin strips
  • 1 medium onion, thinly sliced (1½ cups)
  • 1 5-oz. pkg. baby spinach leaves
  • 1 4-oz. jar prepared pesto sauce
  • 1 large egg
  • 1 17.3-oz. pkg. frozen puff pastry, thawed
  • 1 10-oz. log fresh goat cheese, softened
  • 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.

December 2011 p.34

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comments

I added mushrooms and omitted the sauce. DELICIOUS!!

Cira Canelas - 2013-05-19 22:15:09

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!

bibi - 2013-02-26 01:01:12

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. :)

Victoria - 2012-12-29 17:58:49

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!

Sue - 2012-12-05 17:07:48

Ate puffed pastries healthy or a special treat?

Lauren - 2012-12-04 02:16:09

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.

Jo - 2012-11-24 01:47:30

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

Chelsea - 2012-11-22 23:56:49

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

Robert greene - 2012-11-20 23:56:35

I highly recommend Vegetarian Times!

Linda V. - 2012-11-20 21:38:42

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 http://www.2girlsandapin.com/2-girls-and-a-pin-vegetable-wellington/

Jelena - 2012-11-10 02:13:18

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

Josie - 2012-10-24 17:31:12

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

Veg - 2012-10-19 07:46:16

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

Kathleen Wing - 2012-10-18 04:01:38

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!

Nancy Logeman - 2012-09-26 02:40:18

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?

Tricia - 2012-07-03 23:22:20