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Mushroom and Squash Wellington (Veggie Roast)

(423 votes, average: 3.70 out of 5)

This show-stopping veggie-only Wellington is a luxurious main dish for your holiday meal, or for any other special occasion. It’s completely vegan, but will delight plant-based eaters and non-vegetarians alike.

Veggie wellington

Ingredients

1 large frozen puff pastry sheet, thawed
2 large sweet onions, halved and thinly sliced
3 medium carrots, peeled and halved
1 cup butternut squash, small dice
8 oz. maitake or shiitake mushrooms, brushed and cleaned
3 cups spinach
4 large Portobello mushrooms, de-gilled, cleaned, and roughly chopped
½ cup raw cashews, chopped
1 Tbsp garlic, minced
8 sprigs thyme
Salt
Pepper
Olive oil

Directions

  1. Defrost your puff pastry sheet. Store-bought packages often come with two sheets, so you can double the rest of the ingredients and make two if you are feeding a crowd.
  2. Preheat oven to 400 degrees.
  3. Spread sliced onion on baking sheet and drizzle with oil and season with salt and pepper. Toss onions to coat.
  4. Spread onions out evenly and cook for 15-20 minutes, stirring every five minutes. After 20 minutes, turn oven down to 350 degrees.
  5. Spread squash and carrots on a baking sheet and lightly drizzle with olive oil and season with salt and pepper. Lay 4 thyme sprigs over the top of the veggies.
  6. Pull apart maiitake mushrooms (or slice shiitake mushrooms, if using). On another baking sheet, spread maiitake (or shiitake) mushrooms out, lightly oil, and season with salt. Place 4 sprigs thyme over top of mushrooms.
  7. Put squash, carrots, and mushroom pans into oven (with onions). Bake for 15-20 minutes. If squash and carrots are not cooked through at 15 minutes, remove mushrooms and onions and cook squash and carrots for another 5 minutes. Toss onions as needed, and can remove earlier than mushrooms if they are nicely browned.
  8. Remove all pans from oven and let all veggies cool.
  9. When cool enough to handle, remove thyme sprigs. Remove herbs from stems and chop.
  10. Toast cashews in 350 degree oven for 5-7 minutes, checking often so they don’t burn.
  11. Saute spinach with a touch of olive oil, ½ teaspoon garlic, and a dash of salt. When cool enough to handle, wrap in a paper towel and squeeze to remove excess liquid. Set aside.
  12. Saute Portobello mushrooms with a touch of olive oil, 1/2 teaspoon garlic, and a dash of salt until they soften. When cool enough to handle, wrap in a paper towel and squeeze to remove excess liquid.
  13. In a large bowl, combine the onions, squash, spinach, cashews, all mushrooms, remaining garlic, black pepper and 1 teaspoon of salt. (Leave the carrots out.) Mix and combine well with your hands to make filling.
  14. To make the Wellington: Lay out puff pastry on a clean work surface. Brush with olive oil.
  15. Spread the filling out in a single layer, leaving a 2-inch border all around.
  16. Lay the carrots out horizontal to the bottom with some space between them.
  17. Roll the puff pastry sheet up like a burrito, tucking the sides in once while rolling. Make sure you don’t roll too loosely, or it will fall apart when cut.
  18. Gently roll over so seam is at the bottom.
  19. Brush top with olive oil. Score with knife.
  20. Bake in a 400 degree oven for about 15 minutes or until nicely browned.

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