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Holiday Veggie Wellington

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Virtual Thanksgiving Dinner collaborators.

Thanks to everyone who added their special recipe to this collaboration.

Hilah Cooking – Brussels Sprouts http://youtu.be/hulIsOd_bHU

Lady Yum Yum – Holiday Vegetable Wellington http://youtu.be/VFDbtj3aVcU

Cooking With Jack – Deep Fried Turkey http://youtu.be/Q38l5ORtOWc

Chef Tips – Potato Stack http://youtu.be/Me0VmnBgcCM

YoYomax12 – Colourful Corn Cookies http://www.youtube.com/watch?v=96oOHtdeMj8

Diva’s Can Cook – Pumpkin Pie Cheesecake http://youtube.com/divascancook

*Caitlin Cooks – Butternut Squash Pasta Shells

Holiday Veggie Wellington – serves 8-10 people

2 sheets  Puff pastry
6 medium or 2 large Portobello Mushrooms 
8 cups Stuffing or stale Bread Cubes
1.5 cups diced Celery
1.5 cups diced Onion
1 cup Veggie Sausage
1 tbsp fresh Sage or 2 teaspoons of dried ground Sage.
2 tsp dried Thyme
Approximately 2 cups of Veggie Stock
3  Leeks 
6 cups of Chopped kale
1 large Sweet Potato or Yam
2 tbsp Olive oil
1/8 cup Red wine- optional
Salt and pepper

First place puff pastry on parchment paper to thaw. When thawed unfold and roll out into one large sheet. 

Prepare All veggies to stuff the Wellington:

Mushrooms -Slice Portobello mushrooms. Season with salt. Sauté in olive oil until browned on both sides. Add about 1/8 cup of wine and sauté until no moisture is left. 

Stuffing- Sauté celery and onions until onions are clear (sometimes I use carrot or parsnips too). Add sausage and cook for a few minutes. Add veggie/sausage mixture  to the stuffing. Add sage and thyme (or seasoning mix if stuffing came with it).  Be careful to check commercial stuffing mix it often includes chicken flavoring which vegetarians and vegans don’t eat).  Slowly add stock about 1/2 cup at a time until bread is moist but not wet. Add salt and pepper to taste. You will only use about half of this stuffing in the Wellington.

Leeks- Slice the white parts of the Leeks and sauté in approximately 1 tbsp of olive oil until caramelized ( about 20 minutes).  Add sugar if you want more sweetness. Season with salt.

Kale- steam kale until it is bright green. (about 5 minutes) then drain it.

Sweet Potatoes- Thinly sliced. (about 1/4 inch thick) the Sweet potatoes.

Place the puff pastry on a Silpat or parchment lined cookie sheet. Now layer the vegetables on to the puff pastry. First the mushrooms, then the stuffing, caramelized leeks, kale and finally the sweet potatoes. Fold over the ends of the puff pastry and then the sides so the veggies are completely covered. Score the top and poke a couple of holes in it so steam can escape. Chill the Wellington for at least an hour. It can also be frozen at this point (no need to thaw before cooking).

 Bake at 425 for 15 minute then reduce the heat to 350 for 30 to 45 minutes or until puff pastry is nicely browned.

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21 Comments

  1. romy310390

    December 24, 2018 at 4:37 am

    How come the puff pastry stayed so nicely low? Mine got super fluffy and blown up.

    Reply

  2. Judy H

    December 24, 2018 at 4:37 am

    I have been eating "traditional" Thanksgiving dinners with roast turkey and all the fixin's for close to 50 years now and quite frankly I'm ready for something different than the usual tired old bird. That's what led me to your video. I was intrigued by your Holiday Veggie Wellington that looks amazing and you make it look as though it isn't all that difficult to put together. I doubt I will ever be a true vegetarian but a meatless meal such as this one certainly tempts me! Thanks for sharing this great recipe and video.

    Reply

  3. Elena P.

    December 24, 2018 at 4:37 am

    stopped watching, it's not vegetarian.

    Reply

  4. Warregah7

    December 24, 2018 at 4:37 am

    is there a story behind the tiara?

    Reply

  5. TheChelsie08111995

    December 24, 2018 at 4:37 am

    is there a substitute for sweet potatoes?

    Reply

  6. D E

    December 24, 2018 at 4:37 am

    Yo Yo Max brought me here…. you got another sub =D

    Reply

  7. HalalSister

    December 24, 2018 at 4:37 am

    Hi Lady Yum Yum, I recently became vegan and I have this in my oven right now! I love your shows!! Please keep them coming!

    Reply

  8. DJKJSeph

    December 24, 2018 at 4:37 am

    Get AdBlock! Its free! No more youtube ads Yea!

    Reply

  9. HalalSister

    December 24, 2018 at 4:37 am

    60 second ads??? Really Youtube???

    Reply

  10. Charles Scalfani

    December 24, 2018 at 4:37 am

    Thanks for this. Now I'm starving!!!!!

    Great show guys.

    Reply

  11. LadyYumYumShow

    December 24, 2018 at 4:37 am

    Thanks for the comments everyone. We are glad to be back after our hiatus. We should be back to a normal schedule now.

    Reply

  12. John H. Switzer

    December 24, 2018 at 4:37 am

    Great! Good to see you back – where ya' been?

    Reply

  13. Beth Totzkay

    December 24, 2018 at 4:37 am

    Wow, that looks really good. Thanks for sharing.

    Reply

  14. Jikkir

    December 24, 2018 at 4:37 am

    Glad to see a video back from you 🙂 Where've you been? 😮

    Reply

  15. LadyYumYumShow

    December 24, 2018 at 4:37 am

    @TheGamerz3695 It is Vegan, I'm using a vegan meat substitute. Though it looks very much like real sausage it has no animal products. 🙂

    Reply

  16. Jacky Lin

    December 24, 2018 at 4:37 am

    i thought this was vegan o.o theres meat in it

    Reply

  17. Saavik256

    December 24, 2018 at 4:37 am

    So nice that you're back! I've missed your videos!

    Reply

  18. burningitx

    December 24, 2018 at 4:37 am

    Welcome back!!! we missed you! 🙂

    Reply

  19. Cooking With Jack Show

    December 24, 2018 at 4:37 am

    wow. Looks amazing. Nice job! thank you so much for this video

    Reply

  20. liquidpromo

    December 24, 2018 at 4:37 am

    i wanna deepfry that lol

    Reply

  21. Hilah Cooking

    December 24, 2018 at 4:37 am

    This looks so delicious and what a creative recipe, too!

    Reply

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