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,


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20 Responses to Vegetable Wellington with White Beans and Rosemary

  1. Curt December 11, 2011 at 12:31 am #

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

  2. Angela December 11, 2011 at 12:36 am #

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

  3. Jay December 11, 2011 at 1:02 am #

    mouthwatery…nice presentation Angela..:)
    Tasty Appetite

  4. Shawn December 11, 2011 at 2:01 am #

    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. Baker Street December 11, 2011 at 2:15 am #

    Wow! It looks absolutely fantastic!

  6. Jessie December 11, 2011 at 2:52 am #

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

  7. DaniD December 11, 2011 at 4:16 pm #

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

  8. Corina December 11, 2011 at 9:34 pm #

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

  9. Jersey Girl Cooks December 11, 2011 at 11:04 pm #

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

  10. Pegasuslegend December 12, 2011 at 1:37 am #

    I love this a must try!

  11. Bo December 12, 2011 at 6:54 am #

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

  12. Curry and Comfort December 12, 2011 at 12:18 pm #

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

  13. marla December 15, 2011 at 1:32 pm #

    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. Amy Anderson January 7, 2012 at 7:57 pm #

    It's beautiful. Intimidating, but beautiful.

  15. Angela January 7, 2012 at 8:08 pm #

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

  16. Ethel November 10, 2013 at 7:10 pm #

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

    • Angela November 10, 2013 at 7:33 pm #

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

  17. Francesca December 21, 2015 at 7:39 am #

    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:
    Thank you & happy holidays! =)

    • Angela December 21, 2015 at 3:00 pm #

      Many thanks for the share!


  1. 50 Vegetarian Christmas Recipes - Jessica In The Kitchen - March 19, 2016

    […] Vegetable Wellington by Seasonal and Savory […]

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