Quantcast

newsletters


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
Sugars 6g
Your rating: 
Rate this Recipe
| Save to MY RECIPES Remove from MY RECIPES

Log In + start saving recipes


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.

Add a comment

Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.

YES! Please send me my 2 FREE trial issues of Vegetarian Times and my 3 FREE GIFTS!
Full Name
Address
Address
City
Email (req)
State
Zip Code
If I like it and decide to continue, I'll pay just $14.95, and receive a full one-year subscription (9 issues in all), a 67% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Offer valid in US only.
Canadian subscriptions | International subscriptions