Our Vegetable Wellington is as delicious as it is beautiful. It makes an excellent main course for a holiday meal.
This post was updated from several years ago. We thought you’d enjoy the update, which includes better pictures and an instructional video to show you how to roll up this fun and festive holiday main course.
Are you still looking for something special to serve as the main course for your holiday dinner? I was too, until today, and now I can’t wait to make another gorgeous, and delicious, vegetable Wellington. Okay, I know, I waited until the last minute to decide on my holiday dinner, but that’s how I roll you guys. I work best under pressure.
So this vegetable Wellington, you have to try it. If not for Thanksgiving, then for Christmas, New Year’s Eve, or New Year’s day, or any other day that calls for something special at your dinner table.
The veggie filling in this light and crispy vegan Wellington is incredibly healthy and savory, plus it will make your kitchen smell so inviting as you saute the leeks, celery, carrots, garlic, spinach, and herbs. What is it about the smell of celery cooking that makes me feel so warm and cozy? I really think that more doctors should subscribe cooking celery for anxiety, because the aroma has an amazing calming effect to it. What do you think, does celery do the same for you?
Rolling the filling in the phyllo dough is also relaxing. So if you’re feeling tense because of the holidays, I recommend making a vegetable Wellington to calm your nerves and feed your soul. Are you ready to try this?
HOW TO MAKE A VEGETABLE WELLINGTON WITH PHYLLO DOUGH
First – The first thing you’ll want to do is thaw the phyllo dough and then prep the vegetables.
Second – Heat the olive oil in a large skillet. When the oil is sizzling, add the leeks, celery, and carrots and stir them around for several minutes. Can’t you just imagine how awesome this smells right now?
Once the leeks, celery, and carrots begin to soften, add the garlic and dried herbs and cook for two minutes. Now, add some veggie broth to deglaze the pan, and add the fresh tarragon and spinach and cook until the spinach is just wilted. At this point your house will definitely smell like the holidays. Add the toasted walnuts and stir to combine.
Third – Begin building the Wellington. Be aware that phyllo dough tears easily. When that happens, just put it back together and keep going. It happens, don’t stress over it.
- Stack two to 3 pieces of phyllo dough on top of a piece of parchment paper and gently brush the top layer with a thin layer of olive oil. Add a thin line of filling on the side of the dough lengthwise, leaving a two inch border. Roll the filling and set aside.
- Stack two pieces of dough, brush a thin layer of oil on the top piece and add a thin line of filling on the side of the dough lengthwise, leave a two inch border. Roll the dough once over the filling and set the already rolled filling next to it and continue rolling. Continue the process until you have two sheets of dough left.
- Layer the two sheets of dough to make an extra-long sheet. Brush with olive oil and add the large finished rolled dough on the edge and roll it up. Slice six vents on the top with a sharp knife. Place on the cookie sheet and bake for approximately twenty minutes, or until golden brown and puffy.
So what do you think? It’s beautiful, isn’t it? Your friends and family will be so impressed with your cooking skills. They’ll also feel special because they’ll think you slaved away all day making this gorgeous vegetable Wellington just for them. Don’t tell them that it was easy and fun to make!! Let them think you’re a creative genius who didn’t mind making such a visually appealing dish for them to devour in less than five minutes. And that’s how long it will take before it’s gone, because it’s not only stunning, it’s delicious.
Check out the instructional video to see how to roll your Wellington.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
- 2 tbsp of avocado oil
- 1 large leek – chopped
- 2 stalks of celery – chopped
- 1 and 1/2 cups of sliced carrots – sliced like coins
- 3 garlic cloves minced
- 1 tbsp fresh tarragon – minced
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp of salt
- Pepper to taste
- 1/3 cup vegetable broth
- 1/2 cup of toasted chopped walnuts
- 1 cup chopped fresh spinach
- 12 sheets of phyllo dough
- 1/4 cup of olive oil
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Preheat the oven to 375° and line a baking sheet with parchment paper.
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Heat the avocado oil in a large skillet on medium-high heat. Add the leeks, celery, and carrots and cook for 4 minutes. Add the herbs, garlic, salt and pepper and cook for another 2 minutes. Add the broth to deglaze the pan. Add the walnuts and spinach and cook until the spinach wilts. Remove from heat.
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Take your dough out and lay it flat. Cover it with a damp towel to keep the dough moist. If it dries out it will get crumbly.
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Stack two pieces of phyllo dough on top of a piece of parchment paper and gently brush the top layer with a thin layer of olive oil. Add a thin line of filling on the side of the dough lengthwise, leaving a two inch border. Roll the filling and set aside.
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Stack two pieces of dough, brush a thin layer of oil on the top piece and add a thin line of filling on the side of the dough lengthwise, leave a two inch border. Roll the dough once over the filling and set the already rolled filling next to it and continue rolling. Continue the process until you have two sheets of dough left.
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Layer the two sheets of dough to make an extra-long sheet. Brush with olive oil and add the large finished rolled dough on the edge and roll it up. Slice three to six vents on the top with a sharp knife. Place on the cookie sheet and bake for 20 to 25 minutes or until golden brown and puffy.
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Let it cool for 5 minutes before cutting.
The Nutrition Facts are an estimate only
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