Appetizers & Snacks/ Fall/ Summer/ Vegetarian

Vegetable Wellington with Beets & Goat Cheese

This creative meatless variation of the famous Wellington will blow your socks off. Whole beets are stuffed with goat cheese and accompanied by mushrooms, carrots, and leek. Serve this Vegetable Wellington for your guests and it will leave them wanting more!
This Vegetable Wellington is a vegetarian variation of the classic dish. It is packed with goat cheese stuffed whole beets, carrots, leek, and mushrooms! | yummyaddiction.com

Do you remember this amazing Salmon Wellington I made some time ago? Well, I have another fantastic variation for you today! For those of you living under a rock, Wellington is meant to be done with beef (it’s a beef filet wrapped in puff pastry, to be exact). What I did with salmon and what I am going to show you today, are fun ways to breathe a new life to this classic dish. This time we are making Vegetable Wellington with beets, carrots, leek, mushrooms, and goat cheese. Roll your sleeves up and let’s go!

This Vegetable Wellington is a vegetarian variation of the classic dish. It is packed with goat cheese stuffed whole beets, carrots, leek, and mushrooms! | yummyaddiction.com

I got the idea for the beet Wellington while watching one of the old MasterChef Australia episodes. Love this show. The masterpiece contestants did there was crazy complicated (the recipe had whopping 62 steps, you can see it here) so I tried to simplify it and make my own version of this interesting dish. The result literally blew my socks off. Seriously, guys, I didn’t expect it to turn out any good, not even talking about posting it on the blog.

This Vegetable Wellington is a vegetarian variation of the classic dish. It is packed with goat cheese stuffed whole beets, carrots, leek, and mushrooms! | yummyaddiction.com

Everything in this vegetable Wellington is on point. The whole beets stuffed with goat cheese are divine. It was the first time in my life when I tried this combo and it is really really good. Carrot, leek, and mushroom mixture complements the beets perfectly. I’m also a fan of puff pastry (what a pity that it’s so high in calories) so this dish screams perfection to me. I’m already planning to make it for my Christmas eve dinner. Traditionally, we don’t eat meat (except fish) until the clock strikes twelve, so this vegetarian Wellington fits the bill perfectly!

This Vegetable Wellington is a vegetarian variation of the classic dish. It is packed with goat cheese stuffed whole beets, carrots, leek, and mushrooms! | yummyaddiction.com

For those of my readers who is yawning while reading this post and muttering under their breath “no meat in this one, let’s get out of here” – let me tell you one thing. I am a big fan of meat, just as you are. Trust me on this one, you won’t even think about it while devouring this vegetable Wellington. Not even for a second. The magical combination of the goat cheese, beets, mushrooms, and all the veggies is everything you will be thinking about for the rest of the day! This Vegetable Wellington is a vegetarian variation of the classic dish. It is packed with goat cheese stuffed whole beets, carrots, leek, and mushrooms! | yummyaddiction.com

5 from 2 votes
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Vegetable Wellington with Beets & Goat Cheese
Prep Time
20 mins
Cook Time
1 hrs 40 mins
Total Time
2 hr
 
Servings: 2 loaves
Author: Yummy Addiction
Ingredients
  • 1 10x15-inch frozen puff pastry sheet , thawed
  • 7 oz. (200g) mushrooms , sliced
  • 2 carrots , grated
  • 1 leek , white and light green parts only, cut lengthwise and sliced
  • 4 tablespoons vegetable oil
  • 6 oz. (170g) spreadable or soft goat cheese
  • 8 medium sized beets
  • salt and pepper , to taste
  • 1 egg , beaten
Instructions
  1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 50 minutes.Transfer to a plate and reduce the temperature to 350°F (175°C).
  2. When the beets are cool enough to handle, trim off their ends and peel. Set aside.
  3. In a skillet, heat the vegetable oil and saute the leek for about 5 minutes, or until softened. Add the carrots and cook for 4-5 minutes more. Transfer to a plate.
  4. In the same skillet, add the mushrooms and cook until they start to brown, for about 5 minutes. Salt and pepper to taste.
  5. Line two baking sheets with parchment paper. On a floured surface, cut the puff pastry sheet in half and, working with one sheet at a time, carefully roll it out to form a square. Transfer the pastry to the baking sheets.
  6. Divide the fillings into two parts and, working about 1 inch from the bottom edge, arrange the leek and carrot mixture. Top with the mushrooms. Make a “X” shaped cut into the center of each beet and stuff them with the goat cheese. Arrange 4 beets on each sheet. If they won't fit, carefully stretch the pastry sheet a bit.
  7. Fold the unfilled side of the pastry over the filling to enclose it, gently sealing around the edges. Brush the top of the pastry with an egg.
  8. Bake for 35-40 minutes, or until crust is golden brown. Enjoy!

 

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10 Comments

  • Reply
    Luci {Luci's Morsels}
    December 7, 2016 at 7:57 am

    I had never heard of beef wellington before until I caught an episode of the TV show Hell’s Kitchen. I remember seeing it and thinking how delicious it looked, but wishing there was a vegetarian option as I tend to prefer staying away from meat. This recipe is so perfect for me and I can’t wait to try it!

    • Reply
      Jovita
      December 8, 2016 at 12:37 pm

      I am so glad you liked it, Luci!

  • Reply
    Shumaila
    December 7, 2016 at 9:41 am

    I remember that episode of masterchef australia (love that show), thanks for reminding me about it and with your vote of confidence I am convinced I need to try the recipe out!

    • Reply
      Jovita
      December 8, 2016 at 12:38 pm

      My version is really easy to make compared to the one they made on the show, so give it a try! 🙂

  • Reply
    Helen @ Fuss Free Flavours
    December 7, 2016 at 10:21 am

    I love the intense colour of the beetroot. What a wonderful idea. A fab idea of a winter supper.

    • Reply
      Jovita
      December 8, 2016 at 12:38 pm

      Yup, I love how it turned out 🙂

  • Reply
    Sara | Belly Rumbles
    December 7, 2016 at 11:21 am

    Is it possible to be in love with a recipe? I am not a vegetarian, but I adore the concept and creativity of this recipe. Well done and this amazing adaptation of a classic.

    • Reply
      Jovita
      December 8, 2016 at 12:47 pm

      Thanks for the kind words, Sarah! It really is possible to be in love because I am. This Wellington turned out gorgeous 😉

  • Reply
    Sarah
    December 7, 2016 at 11:39 am

    Oh my word, Yum! This looks like such a perfect vegetarian dish! I’m loving the flavor combinations!!

    • Reply
      Jovita
      December 8, 2016 at 12:51 pm

      It’s so perfect that even meat lovers adore it!

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