Vegetable Wellington

What is a vegetable wellington?

A vegetable Wellington is a vegetarian or vegan version of the classic dish known as "Beef Wellington." In the traditional Beef Wellington, a beef tenderloin is wrapped in puff pastry, often along with a layer of mushroom duxelles (a mixture of finely chopped mushrooms, shallots, and herbs), and then baked to create a flavorful and visually stunning dish.

A vegetable Wellington follows a similar concept, but instead of beef, it features a variety of vegetables as the main filling. These vegetables can include items like mushrooms, spinach, bell peppers, zucchini, eggplant, and more. The vegetables are often sautéed or roasted and then combined with seasonings, herbs, and sometimes cheese for added flavor and texture.

Ingredients

Assemble your ingredients and get ready to make a great vegetarian dish!

• Mushrooms - we used brown cremini mushrooms but any variety of mushrooms can be used such as portobello or shiitake.
• Red pepper - we roast the red bell pepper but for a quicker recipe, use roasted red peppers from a jar.
• Eggplant - also know as aubergine, this could be substituted with zucchini.
• Sundried tomatoes - adds a great flavor with the cooked vegetables.
• Italian seasoning - this can be substituted with oregano, basil or thyme.
• Mozzarella cheese - the foundation of the Fathead dough, along with the cream cheese, almond flour and coconut flour.

How to make low carb vegetable wellington

First, cook the filling. This can be set aside to cool as you make the pastry.

Make the filling

Saute onion and garlic.

Add mushrooms and eggplant.

Add sundried tomatoes and seasoning.

Remove from heat and add cheese.

The red bell pepper can be roasted on the stove top, in the oven or under the grill. Or reach for a jar of ready roasted red bell peppers.

Make the low carb pastry

Microwave mozzarella cheese with cream cheese for 2 minutes until melted.

Add almond flour, coconut flour and baking powder.

Add one egg.

Form into a dough.

Assemble the Wellington

Spoon half the cooked vegetables on rolled pastry.

Lay the roasted red pepper strips on top of the vegetables and cover with the remaining cooked vegetables.

Fold the low carb pastry over the vegetable filling.

Roll the pastry edges over and secure the edges.

Brush with an egg wash.

Decorate with left over pastry and bake.

Recipe Tips

After cooking or sautéing your vegetables, be sure to drain any excess moisture. This will prevent the filling from becoming too wet and soggy, which can affect the pastry's texture.

Use any mix of other low carb vegetables. Examples are cauliflower, spinach, asparagus, broccoli and zucchini in addition to the fillings used in this recipe.

Substituted the Parmesan cheese with other cheeses, such as feta cheese, goat's cheese or blue cheese.

If you don't want to use a cheesy Fathead dough pastry, try the coconut flour dough we use for our broccoli stromboli recipe.

Storage

Store any leftovers in the fridge in an air tight container and it will last up to 4 days. Enjoy it cold or reheat it in the oven.

Freezing

This vegetable wellington can be frozen whole or sliced. Wrap the cooled Wellington tightly in a layer of plastic wrap. Make sure it's sealed airtight to prevent freezer burn.

To provide an extra layer of protection, you can wrap the Wellington again with a layer of aluminum foil. Place in the freezer and it should last up to 3 months. Defrost in the fridge before reheating.

More low carb vegetarian main dishes

If you are looking for a meat free low carb main dish, try these other recipes:

Savory Cauliflower Cake

Cauliflower Leek Topped Vegetable Pie

Roasted Vegetable Moussaka

Zucchini Ricotta Cheesecake