A classic beef wellington is a crowd-pleasing celebration dish of succulent meat wrapped in golden, flaky pastry. But with this Vegetarian Wellington dish, there’s no need for meat eaters to have all the fun!
In a food processor, add the carrots, zucchini, and mushrooms. Roughly chop into small pieces. It is best to use the pulse button if possible, or chop button if you have one. These buttons will lessen the possibility of making blending the vegetables to a creamy or mushy texture.Next, heat up a pan and add Olive Oil, add the vegetables and onions.After sauteing for about 2 to 3 minutes, add the spinach. Be sure to stir constantly to avoid sticking to the pan.Season the vegetables. Stir to combine and cook for about 3-5 minutes or until the spinach has wilted over medium heat.
After cooking, place a strainer or sieve over a suitable bowl, then pour the mixture in the strainer or sieve to allow the liquid to drain. Feel free to press the vegetables down slightly with a spoon to release more liquid. See Notes Below.
Using a store-bought puff pastry, spread Dijon Mustard on the Puff Pastry.Then add vegetable mixture. Roll the stuffed puff pastry with using cling film carefully and close left and right side. See Notes Below.Combine egg wash’s ingredients and spread it all over the puff pastry.Preheat the oven to 350 degrees F.Bake the puff pastry or 35 minutes or until golden brown on all sides.
Straining: If you do not have a strainer or sieve, you can pour the mixture onto a paper towel to get water of it or you may use a cheesecloth.Puff Pastry: Use a fork or a spoon to help seal the edges. You will want to avoid piercing through the pastry.When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).Calories are estimated per serving.