Whether you’re already an all-veg family or you need an entree for the vegetarians or vegans coming over (sometimes we really do get tired of making a meal out of sides), this wellington is a perfect accompaniment to any holiday feast!
I have served it for the last two Thanksgivings at our house and everyone agrees this recipe is a keeper.
The filling can easily be prepped the day before and kept in the fridge.
Just save the wrapping of the dough until the day of baking so you don’t run the risk of it getting soggy overnight.
This recipe was featured by The Washington Post on November 20, 2016. See the story and other published recipes under the In the Press tab at the top of this page.
Ingredients
- 1 cup cooked quinoa
- 1 - 15 oz. can chickpeas rinsed and drained
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper2 Tablespoons vegan butter
- 1/2 cup carrots diced
- 1/2 cup yellow onion diced
- 1/2 cup green pepper diced
- 1 cup baby bella mushrooms diced
- 3 cloves garlic minced
- 1 1/4 cup Italian seasoned dry bread crumbs
- 1 Tablespoon vegan Worcestershire sauce
- 1 sheet phyllo dough thawed
- 1 Tablespoon vegan butter melted
Instructions
- Preheat oven to 375°
- Place cooked quinoa in a large mixing bowl. In a food processor, puree the chickpeas, them mix in with the cooked quinoa. Add salt and pepper.
- Melt butter in a large skillet over Medium High heat. Add carrots, onion, and peppers. Cook, stirring frequently, 4-5 minutes.
- Add mushrooms and garlic. Continue cooking an additional 2-3 minutes. Remove from heat to cool, then add to quinoa/chickpea mixture.
- Add bread crumbs and Worcestershire sauce.
- Use your hands or a big spoon to mix and mash everything together until well blended.
- Roll out pastry dough on a lightly floured surface. Place vegetable mixture on top of pastry dough and shape it into a loaf. Position the vegetable loaf 1-2' from one side of the dough making sure to allow enough room on top and bottom to fold over the ends.
- Once ends are covered, carefully roll the vegetable loaf so that it is completely covered by the puff pastry dough.
- Lightly brush a little vegan butter over the surface.
- Place in a 9x13" glass baking dish. Bake 40-45 minutes, until golden in color. Allow to stand 15 minutes before slicing and serving.
Video
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Jayla
What temp should this be?
thiswifecooks
375° Enjoy!
Lyndsey Piccolino
we love plant based recipes, this recipe looks really yummy!
thiswifecooks
Thank you! 🙂
theclutterboxblog
This looks delicious. I am not vegan but I do enjoy making vegan meals and getting a variety of those recipes in case I need them.
Nicol Living
this looks so good. All of my favorite ingredients. Have you used olive oil instead of butter?
Jessica Hughes
This truly looks delicious and would be a lovely entree for a holiday meal even if your guests are not vegan. I know I would really enjoy it!
Stephanie | You Are My Son Shine
This looks so interesting. My family and I don’t eat vegan, but I do like to try some vegan recipes sometimes.
Dorothy Reinhold
This vegetarian spin is amazing! I LOVE the addition chickpeas and quinoa!
Jill Fickling-Conyers
I love the veggie spin on a traditionally meat dish. Looks delicious.
The Real Couponer (@TheRealCouponer)
One caveat on the quinoa – if you’ve never eaten it before, start out slow. The quinoa has LOTS of fiber, and if you’re not used to it…..
Lois Alter Mark
Ooh, this sounds delicious. My husband is vegetarian and always has a hard time finding something really good and substantial to eat. We will definitely be trying this!
Suz O'Brien (@OBriensAbroad)
I love chickpeas! Sounds great!
jordyn
This sounds delicious! I love trying new vegetarian meals! Thanks for sharing.
Carol Cassara
That sounds like a lovely recipe to make for dinner. I’m not a vegan but I try to avoid eating meat as much as I can. This one, I’ll certainly enjoy.
Ruthie Ridley (@RuthieRidley)
This looks absolutely amazing!!! YUM!!!
Aitza B
This sounds super yummy. I’m always looking for more meatless meals.