Holiday Veggie Wellington 5 min read 21 0 52 Share on Facebook Share on Twitter Share on Google+ Share on Reddit Share on Pinterest Share on Linkedin Share on Tumblr 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.