Vegetable Wellington
Servings: 10 slices
Calories: 240kcal
This delicious low carb vegetable wellington has a filling of mushrooms, eggplant, roasted red peppers and cheese encased in a low carb pastry for a great main vegetarian dish.
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Ingredients
Vegetable Filling
- 8 oz mushrooms, chopped
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 1 medium eggplant, chopped
- 1 red bell pepper
- 5 sun dried tomatoes, chopped
- 3 oz Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Low Carb Pastry
- 1 ½ cups mozzarella cheese, shredded
- 2 oz cream cheese
- 1 large egg
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
Instructions
Make the wellington filling
- Heat the olive oil in a skillet or large pan.
- Cook the chopped onion for 8 - 10 minutes until soft.
- Add the minced garlic and cook for further 2 minutes.
- Add the chopped mushrooms and eggplant and cook for 5 minutes until they are cooked and slightly golden.
- Stir in the seasonings and chopped sun dried tomatoes. Cook for 2 minutes, then remove from the heat.
- Stir in the Parmesan cheese and set aside.
- Roast the red bell pepper on the stove, in the oven or under the grill. Or use ready prepared roasted peppers from a jar.
Make the Keto Pastry
- In a bowl add the mozzarella and cream cheese. Melt in the microwave for 2 minutes.
- Add the almond flour, baking powder and coconut flour and mix.
- Add in the egg and work the mixture into a dough.
Assemble the Wellington
- Preheat the oven to 190C/385F and line a baking sheet with parchment paper.
- Roll out the pastry dough between two sheets of parchment paper to form a rectangle, about 5mm thick.
- Spoon half the cooked vegetable mixture in the middle and form into an rectangle shape.
- Slice the roasted red bell and place in layers over the vegetable mixture. Spoon the remaining vegetable mixture on top of the red peppers.
- Carefully fold the pastry over the vegetables, sealing the edges by pinching them together. We trim the pastry edges before rolling for a neater shape.
- Brush with an egg wash and decorated with any left ever pastry, cut into strips (optional).
- Place the vegetable wellington on the baking tray and bake for 25 to 30 minutes until firm and golden.
- Slice, serve and enjoy!
Notes
Makes 10 slices.
Use jarred roasted red peppers for a quicker recipe.
Nutrition
Serving: 1slice | Calories: 240kcal | Carbohydrates: 12g | Protein: 11g | Fat: 17g | Fiber: 4g | Net Carbohydrates: 8g