Vegetable Wellington
February 8, 2018by Stephanie Dreyer
One of my favorite ways to show my love is through a home cooked meal. This Vegetable Wellington is a sexy meal to please vegans and carnivores. Filled with leeks, artichokes, and sun-dried tomatoes, it is big on flavor, but not too heavy to weigh you down – perfect for a romantic evening for two!
Vegetable Wellington
Ingredients
- 1/2 cup olives, pitted
- 12 garlic cloves
- 1 can artichokes in water drained
- 1 pint cherry tomatoes
- 2 cups broccoli florets
- 1 package cremini mushrooms
- 1 sheet vegan puff pastry dough I use the brand, Aussie Bakery, available at Whole Foods
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Thaw puff pastry according to package directions, about a half hour before starting.
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Preheat oven to 400 degrees.
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Place the garlic cloves, olives, and all the vegetables on a roasting pan. Toss with the olive oil and season with salt and pepper. Roast for 20 minutes. Remove from the oven.
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Unwrap dough on a non stick cookie sheet or jelly roll pan. Stretch and roll dough out slightly to give more length to the pastry.
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Spoon half of the vegetables into the middle of the pastry dough lengthwise, leaving about a 1/2 inch border all around. Reserve the rest of the vegetables to serve on the side.
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Take each side of the dough and fold them together forming a seam in the middle. Carefully, flip the Wellington over so that the seam is faced down.
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Pinch the open ends together to seal the sides.
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Bake for approximately 30 minutes. Slice into pieces for serving.
