Vegetable Wellington with White Beans and Rosemary

Vegetable Wellington with White Beans and Rosemary

As my regular readers are aware, I am not a vegetarian but I eat meat infrequently and with a careful eye regarding the source.  During the holidays it is always a challenge to find interesting vegan and vegetarian entrees that are festive, a little decadent, and not based on “fake meats,” which I oppose due to my general preference for whole, unprocessed foods.  This is one dish that I think fits any holiday occasion: a puff-pastry wrapped Wellington stuffed with a white bean and toasted pecan puree, mushrooms cooked in sherry, and a ribbon of roasted red peppers.

This is not as complicated as it might sound, though it does involve a few steps.  I served this with red wine-braised cippolini onions, but it would also be great with some caramelized onions added to the filling.  The white bean and pecan puree holds it together nicely for slicing.

For the filling I used a mix of sliced Portobellos and some Lion’s Mane mushrooms that I picked up at the winter Farmers’ Market.  If you like Shiitakes (I do not) use those, or whatever mushrooms you prefer.  Rehydrated dried porcinis would be delicious in this.  The beauty of this is you can use whatever vegetables you enjoy, just be sure they are well drained so you don’t sog up the puff pastry.

Vegetable Wellington
15 ounces cooked white beans, rinsed and drained
1-2 tablespoons fresh rosemary
1/3 cup lightly toasted pecan or walnut halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground white or black pepper
1 tablespoon olive oil
1 pound fresh mushrooms of choice, sliced
2 teaspoons minced garlic
1/2 teaspoon salt
1/3 cup dry Sherry (not cooking Sherry, which is very salty)
1 sheet frozen puff pastry, thawed according to package directions (if you want to decorate the top, thaw the second sheet for ribbons)
2-3 good quality jarred, roasted red peppers, well drained

In a food processor or blender, pulse the white beans, rosemary, toasted nuts, lemon juice, 1/4 teaspoon salt, and pepper until fairly smooth.

In a large skillet, heat the olive oil over medium-high and saute the mushrooms until they soften.  Stir in the garlic, salt, and Sherry and increase the heat to high.  Cook until the liquid is almost evaporated.

Preheat the oven to 400 degrees.  Spray a cookie sheet with cooking spray to coat, and lay out the pastry sheet, pressing it down to expand the size a bit.  Use a rubber spatula to spread the white bean puree evenly over the sheet, leaving about a half-inch edge uncovered.

Spoon the mushrooms over the white bean paste and cover with a layer of the roasted red peppers.

Here’s the fun part: carefully roll up the sides and press the seam together to form a log.  Carefully flip the pastry over so the seam side is facing down.  If you like, decorate the top with extra strips of puff pastry.  Bake for about 30 minutes, or until the pastry is lightly golden.

Really, who wouldn’t be happy to see this at a holiday dinner?  This will serve between four and eight, depending on what else you are serving.
Thanks for reading,

-Angela

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20 Comments

  1. What an awesome dish. Excellent flavors. I would have to go with the pecans I think.

  2. Thanks Curt! I agree, they add a nice touch of sweet flavor.

  3. mouthwatery…nice presentation Angela..:)
    Tasty Appetite

  4. Oh! I love the look of this Wellington. Those flavors are so well thought out and I love the wine braised cippolini onions…Absolutely Yummy!

    P.S. Congrats on the "Yummly" feature…that dish rocked as well 🙂

  5. Wow! It looks absolutely fantastic!

  6. I'm totally going to make this next week. Looks so good!

  7. This looks beautiful! And what a creative wellington! I love it and can't wait to try it myself.

  8. Angela, this looks fantastic! And is for sure on my to do list.

  9. This is perfect for a vegetarian and I would love it too 🙂 Love braised onions…I could eat them with everything!

  10. I love this a must try!

  11. I wouldn't even miss the meat…looks gorgeous!

  12. Wow.. what a beautiful dish!! Well done. 🙂

  13. What a fun twist that there is no meat in this traditional recipe. Looks amazing and great to serve to guests for the holidays 🙂

  14. It's beautiful. Intimidating, but beautiful.

  15. Amy, I swear it isn't that difficult! If it were a huge challenge I couldn't pull it off, trust me.

  16. I just made this and it was DELICIOUS! Thank you for a great recipe!

    1. I’m so happy you liked it!! Thanks, Ethel.

  17. Hello there ♥ Just thought I’d leave a massage to let you know I’ve loved this *amazing* recipe and I’ve included it in my 50 Epic Vegan Christmas recipes’ roundup:
    http://sevenroses.net/2015/12/50-epic-vegan-christmas-recipes/
    Thank you & happy holidays! =)

    1. Many thanks for the share!

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