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Vegetables Wellington

Vegetarian Times Issue: March 1, 2008   p.72

Thomas Carrig of Johnson & Wales University in Providence, R.I., stumbled upon this creation while trying to make the perfect beef Wellington—without beef. “A creative cook can prepare it with different fillings,” he says.

Directions

  1. Preheat oven to 425°F. Coat baking sheet with cooking spray. Heat 1 Tbs. oil over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, remove from heat, and stir until spinach wilts. Cool.
  2. Combine goat cheese and pesto in bowl. Beat egg with 2 tsp. water in separate bowl.
  3. Lay 1 sheet puff pastry on well-floured work surface. Cut into 8 rectangles. Brush edges of rectangles with egg. Scoop 2 Tbs. sautéed vegetables into center of each rectangle, keeping edges clear. Top with pesto-cheese mixture. Cut remaining puff pastry sheet into 8 rectangles, and place on top of vegetables and cheese, stretching dough gently by hand to cover entire surface. Press edges firmly with fingers or fork to seal tightly. Place on prepared baking sheet, and brush tops with egg. Chill 10 minutes.
  4. Bake 25 minutes, or until pastry is golden brown. Meanwhile, heat tomato sauce in saucepan until warm.
  5. To serve: Spoon 1/4 cup tomato sauce onto plate and top with Wellington.

Member Rating: 1111

ingredient list

Serves 8

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

Nutritional Information

Per SERVING:

Calories 405
Protein 15g
Total Fat 28.5g
Saturated Fat 10.5g
Carbs 25g
Cholesterol 48mg
Sodium 657mg
Fiber 4g
Sugar 6g
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Comments

By Lori on Mar 11, 2009:
That looks absolutely FABULOUS! Thank you. I might make my own tomato sauce, though, if I have time.
By Lori D. W. on May 24, 2009:
I've turned people vegetarian with this recipe! I've served it to family, friends, guests, and everyone has raved about it. It's easy to make and the flavors are to DIE for. The sauce is oddly complementary and not mismatched as I thought it might be. Terrific as is and one I wouldn't mess with!
By Svetlana on Jun 21, 2009:
The recipe is simple . I was making this dish again and again . Delicious !!! Thank you Vegetarian times !
By thwarted on Aug 19, 2009:
Loved this! My husband (who's a total carnivore) still talks about it. It's pretty labor-intensive, but absolutely worth it.
By Anonymous on Dec 20, 2009:
LOVE! I like making it for holidays because it's not only delicious for everyone (my omni family loves it as well) but it looks pretty. I agree with thwarted that it's labor-intensive but worth it. For some reason, though, I always end up with way more filling than I can fit into the pastry.
By Emily on Dec 24, 2009:
This is so delicious. We can't make it often enough. This is one recipe that is totally worth the time and effort. It will please any omnivore!
By Kalypso on Dec 28, 2009:
I tried this recipe when you published it nearly two years ago, and it was absolutely to die for. My parents, for whom the concept of a meal w/o meat, is foreign concept LOVED this!
By justperfect on Jan 18, 2010:
I also agree with everyone that it looks absolutely delectable...and I can't wait to try it! but I do have 1 question...why does the white part of the filling look like tuna or chicken..and is that supposed to be the goat cheese...how does it look in person??? :0) Thanks JP
By kimvkelly on Jan 25, 2010:
Absolutely delicious! Made it for dinner tonight and even my 15 month old ate every bite. It would be a great meal to entertain with because it is so pretty. Can't wait to have it again.
By dks on Jan 25, 2010:
I'm surprised 3 people said this was labor intensive/took time, I didn't find it to be the case at all. I always end up with extra filling too, Anon. This is one of my favorite dishes of all time, made it for Valentines Day two years ago and my guy and I have been addicted ever since. The flavor combo is perfect (I omit the bell pepper and use less goat cheese, personal preference).

@justperfect: That's goat cheese (it's creamy, not like a cheddar or jack. It's not as dry as say bleu cheese, but it crumbles similar). The goat cheese really adds a nice sweet flavor to this meal. Hope you like it!
By Anonymous on Jan 27, 2010:
I have made these several times over the last couple years and everyone absolutely loves them. I like to make ahead meals and tried to make up some of these to freeze and pull out later in a time pinch. Worked great! Just thaw a bit and I baked lower for longer to get the middle nice and warm. Yum!
By Anonymous on Jan 30, 2011:
I made these for the first time when the recipe was published. They immediately became a family favorite. We have made them ahead and taken them on vacation with us (frozen) and they are repeatedly asked for for birthday dinners. I'm making them again today for my mom! We have done several variations and found that you can use feta in lieu of goat cheese to mix up the flavor a bit and that the veggies are totally interchangeable. A great recipe tor playing with flavors - although my personal favorite is just as it's printed. I have made quiche with the leftover veggie filling to great success.
By Sarah on Dec 13, 2011:
I've been trying really hard to find a vegetarian pesto sauce for ages - can anyone tell me where this can be found? All the pesto I have seen in the shops has non-vegetarian cheese in it :(
By sherry on Dec 31, 2011:
sarah- I use lemon juice in my pesto instead of cheese to make it vegan and parve. It works great! My question is how much ahead can you bake these?

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