A wellington as a centerpiece for any meal is exquisite. This veggie wellington will not disappoint your guests and is full of love and compassion for friends and family. It will take a bit of time, but all things delicious are worthy of your time. Let the children join in by asking them to create the leaves or other holiday toppings.
1 – 16 oz. package of baby spinach leaves
1 tablespoon of extra virgin olive oil
1 onion chopped finely
1 teaspoon of finely minced garlic (2 cloves of garlic)
1 teaspoon of fresh thyme (no stems)
1 teaspoon of sage
1/2 teaspoon of pepper
1/2 teaspoon of salt
1 – 16 oz. package of sliced baby bella mushrooms
2 ounces of pine nuts
2 ounces of vegan jack cheese chopped into tiny squares
1/2 cup of chopped roasted chestnuts
1 package of Pepperidge Farms frozen puff pastry (two sheets of pastry)
1 tablespoon of unsweetened almond milk
To begin, put the frozen puff pastry out on the counter to thaw. Then gather a large pasta pot and fill half-way with water and place on the stovetop to boil. As the pot of water begins to boil toss in all of the spinach and cook for one minute. Then drain the spinach in a colander and let cool.
In a large pan, add olive oil and onions and cook on medium heat for five minutes. Then add the garlic, sage, thyme, salt/pepper, and roasted chestnuts. Next, place the sliced mushrooms into the onion and garlic mixture and cook for five minutes. Then take pan off of heat and set aside while the ingredients cool to room temperature.
Take pine nuts and place under broiler for about a minute or two but be sure and observe them or they will burn.
Take the cheese and dice into tiny squares.
Take some clean kitchen towels or paper towels and get as much water as possible out of the spinach. Then add the spinach, pine nuts, and cheese to the mushroom mixture and taste to see if it needs more salt/pepper.
Dump all ingredients onto cling wrap as shown and set in the refrigerator for an hour.
Pat yourself on the back. Take a break and put your feet up. You have almost finished.
Preheat oven to 400 degrees
After your 30 minute break, roll out one sheet of puff pastry on a floured surface. Then sprinkle a little flour on top of the pastry. Roll out pastry to 15″ x 11″. I used a ruler to measure. Then use the other sheet of puff pastry to cut out leaves or additional toppings.
Then add your veggie stuffing and seal ingredients together like a burrito with the seam on the bottom and overlapping. Tuck the extra pastry at each end under as shown below.
Using a pastry brush, place a light coating of almond milk all over, and add the decorative toppings. Then give the toppings a light coat of the almond milk. Carefully put veggie wellington onto parchment lined baking tray and Place in the oven for 30 to 35 minutes. If the ends begin to brown, cover them with foil as the rest of the wellington cooks.
Don’t worry if your wellington leaks a little. It is still one of the most stunning and delectable dishes ever!
Compassion always! Sending you love and light.