Project Description

16 x 9 Branded Vegan Wellington Stahlbush Island Farms Frozen Garbanzo, Spinach, and Sweet Potato

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Main Dish

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Intermediate

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Vegan Wellington

INGREDIENTS

For the Roasted Butternut Squash:

  • 2 tbsp extra virgin olive oil
  • 20 oz (2 x10 oz bags) Stahlbush Island Farms frozen* butternut squash cubes

For the Wild Rice and Cranberries:

  • 1/2 cup wild rice blend, uncooked
  • vegan “beef” soup stock (see instructions below for the amount)
  • 1/4 cup dried cranberries

For the Balsamic Mushrooms:

  • 3 tbsp extra virgin olive oil
  • 1 lb cremini mushrooms, sliced (may use other varieties like button, shiitake etc)
  • 2 tbsp balsamic vinegar
  • Salt & Pepper to Taste

For the Caramelized Onions:

  • 2 tbsp extra virgin olive oil
  • 2 large yellow onions, diced
  • 6 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried powdered sage
  • 1/2 tsp dried rosemary, minced
  • 2 tbsp soy sauce

For the Rest of the Wellington:

  • 1/2 cup toasted hazelnuts, chopped, optional
  • 1 1/2 cups Stahlbush Island Farms chickpeas, thawed
  • 4 oz Stahlbush Island Farms frozen cut spinach, thawed and squeezed dry
  • 2 sheets (425g/15 oz) each vegan puff pastry, thawed according to package instructions
  • all-purpose flour for dusting
  • extra virgin olive oil for brushing
  • vegan milk for brushing
  • 1 tsp Everything but the Bagel Spice (or coarse salt)
INSTRUCTIONS

For the Roasted Butternut Squash:

Preheat the oven to 400°F/200°C/gas 6. Toss the butternut squash with the olive oil and spread out evenly on a large baking sheet lined with parchment paper. Roast for 25-35 minutes or until lightly caramelized, tossing gently once halfway during baking.

For the Wild Rice and Cranberries:

Meanwhile, cook the wild rice according to the package directions, except use vegan soup stock instead of water, adding an extra 2 tablespoons (30 ml) more broth than what is directed. Place the dried cranberries on top of the rice. The extra broth is to help the cranberries rehydrate.

For the Balsamic Mushrooms:

In a large cast iron or heavy bottomed skillet, heat the oil over medium-high heat. Once shimmering, add the mushrooms and cook them for 8-10 minutes or until they are cooked through and have some seared bits. To achieve this, let them cook undisturbed for a few minutes at a time before stirring. Do not add salt until they are cooked or they will release their juices. Once the mushrooms are cooked, add the balsamic vinegar, salt and pepper to taste. Stir constantly until the liquid has evaporated and the glaze has become a bit sticky. Remove the mushrooms with a slotted spoon to a bowl.

For the Caramelized Onions:

Rinse out the skillet and dry it. Set it over medium heat and add the oil. Once shimmering, add the diced onions and cook for 15-20 minutes or until very lightly caramelized, stirring occasionally. Add the garlic, thyme, sage, rosemary and soy sauce. Stir well, cooking another 2 minutes then remove from heat.

To Make the Wellington Filling:

In a large food processor, add the chickpeas, mushrooms, and half of the onion mixture. Pulse until the mixture has come together but texture still remains (you don’t want to turn it into paste.) Add this mixture to a large bowl. Add in the roasted squash, cranberry wild rice mixture, and hazelnuts if using. Stir well but gently to combine, cover and chill until it’s room temperature or cooled. If it’s hot, the pastry will be hard to work with and won’t be as flakey once baked.

At this point you can put the mixture in an airtight container in the fridge to bake at another time, or proceed to assembling the Wellington.

To Assemble the Vegan Wellington:

Preheat the oven 400°C/200°C/gas 6.

Lay a sheet of puff pastry on a piece of parchment paper lightly sprinkled with flour. The puff pastry I used measured 10″ x 13″ (25.4 cm x 33 cm). If yours is a little smaller (10″ x 10″ / 25.4cm x 25.4 cm is common), roll the pastry out a little with a lightly floured rolling pin. Brush lightly with olive oil – this will help prevent the pastry from becoming soggy.

  1. Scoop the filling onto the middle of the pastry, shaping into a log about 5″ (12.5 cm) long and 3″ (7.5 cm) wide. Press gently with your hands to make the log compact.
  2. Fold the sides of the puff pastry gently but firmly over the filling.
  3. (If applicable, roll out the second sheet so it’s the same size as the first one.) Place the second sheet of puff pastry evenly over the roll.
  4. With one hand cupping the roll, use your other hand to lift the parchment over the roll so you are turning the roll over slightly. Tuck the excess pastry under the roll. Repeat for the other side.
  5. Trim the corners of the excess puff pastry about 1/2″ (2 cm) from the filling. This will help with sealing the roll and reducing any gummy bits once the roll is baked.
  6. Lift the top flap of pastry on each end and rest on the roll. Lift the bottom flap and press against the filling. Repeat for the other end.
  7. Fold the upper flaps down over the end of the roll. If your pastry is dry, you can use a bit of water to help seal it.
  8. Using a sharp knife, cut lines diagonally over the top of the Wellington taking care not to cut through completely. Repeat in the other direction so the surface appears to have diamond shapes over it.
  9. Brush the Wellington lightly with plant-based milk and then sprinkle the Everything but the Bagel Seasoning over the top.
  10. Bake the vegan Wellington for 40-50 minutes or until golden brown and heated through.
  11. Slice with a serrated knife and serve hot with sides of choice.

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Vegan Wellington

INGREDIENTS

For the Roasted Butternut Squash:

  • 2 tbsp extra virgin olive oil
  • 20 oz (2 x10 oz bags) Stahlbush Island Farms frozen* butternut squash cubes

For the Wild Rice and Cranberries:

  • 1/2 cup wild rice blend, uncooked
  • vegan “beef” soup stock (see instructions below for the amount)
  • 1/4 cup dried cranberries

For the Balsamic Mushrooms:

  • 3 tbsp extra virgin olive oil
  • 1 lb cremini mushrooms, sliced (may use other varieties like button, shiitake etc)
  • 2 tbsp balsamic vinegar
  • Salt & Pepper to Taste

For the Caramelized Onions:

  • 2 tbsp extra virgin olive oil
  • 2 large yellow onions, diced
  • 6 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried powdered sage
  • 1/2 tsp dried rosemary, minced
  • 2 tbsp soy sauce

For the Rest of the Wellington:

  • 1/2 cup toasted hazelnuts, chopped, optional
  • 1 1/2 cups Stahlbush Island Farms chickpeas, thawed
  • 4 oz Stahlbush Island Farms frozen cut spinach, thawed and squeezed dry
  • 2 sheets (425g/15 oz) each vegan puff pastry, thawed according to package instructions
  • all-purpose flour for dusting
  • extra virgin olive oil for brushing
  • vegan milk for brushing
  • 1 tsp Everything but the Bagel Spice (or coarse salt)
INSTRUCTIONS

For the Roasted Butternut Squash:

Preheat the oven to 400°F/200°C/gas 6. Toss the butternut squash with the olive oil and spread out evenly on a large baking sheet lined with parchment paper. Roast for 25-35 minutes or until lightly caramelized, tossing gently once halfway during baking.

For the Wild Rice and Cranberries:

Meanwhile, cook the wild rice according to the package directions, except use vegan soup stock instead of water, adding an extra 2 tablespoons (30 ml) more broth than what is directed. Place the dried cranberries on top of the rice. The extra broth is to help the cranberries rehydrate.

For the Balsamic Mushrooms:

In a large cast iron or heavy bottomed skillet, heat the oil over medium-high heat. Once shimmering, add the mushrooms and cook them for 8-10 minutes or until they are cooked through and have some seared bits. To achieve this, let them cook undisturbed for a few minutes at a time before stirring. Do not add salt until they are cooked or they will release their juices. Once the mushrooms are cooked, add the balsamic vinegar, salt and pepper to taste. Stir constantly until the liquid has evaporated and the glaze has become a bit sticky. Remove the mushrooms with a slotted spoon to a bowl.

For the Caramelized Onions:

Rinse out the skillet and dry it. Set it over medium heat and add the oil. Once shimmering, add the diced onions and cook for 15-20 minutes or until very lightly caramelized, stirring occasionally. Add the garlic, thyme, sage, rosemary and soy sauce. Stir well, cooking another 2 minutes then remove from heat.

To Make the Wellington Filling:

In a large food processor, add the chickpeas, mushrooms, and half of the onion mixture. Pulse until the mixture has come together but texture still remains (you don’t want to turn it into paste.) Add this mixture to a large bowl. Add in the roasted squash, cranberry wild rice mixture, and hazelnuts if using. Stir well but gently to combine, cover and chill until it’s room temperature or cooled. If it’s hot, the pastry will be hard to work with and won’t be as flakey once baked.

At this point you can put the mixture in an airtight container in the fridge to bake at another time, or proceed to assembling the Wellington.

To Assemble the Vegan Wellington:

Preheat the oven 400°C/200°C/gas 6.

Lay a sheet of puff pastry on a piece of parchment paper lightly sprinkled with flour. The puff pastry I used measured 10″ x 13″ (25.4 cm x 33 cm). If yours is a little smaller (10″ x 10″ / 25.4cm x 25.4 cm is common), roll the pastry out a little with a lightly floured rolling pin. Brush lightly with olive oil – this will help prevent the pastry from becoming soggy.

  1. Scoop the filling onto the middle of the pastry, shaping into a log about 5″ (12.5 cm) long and 3″ (7.5 cm) wide. Press gently with your hands to make the log compact.
  2. Fold the sides of the puff pastry gently but firmly over the filling.
  3. (If applicable, roll out the second sheet so it’s the same size as the first one.) Place the second sheet of puff pastry evenly over the roll.
  4. With one hand cupping the roll, use your other hand to lift the parchment over the roll so you are turning the roll over slightly. Tuck the excess pastry under the roll. Repeat for the other side.
  5. Trim the corners of the excess puff pastry about 1/2″ (2 cm) from the filling. This will help with sealing the roll and reducing any gummy bits once the roll is baked.
  6. Lift the top flap of pastry on each end and rest on the roll. Lift the bottom flap and press against the filling. Repeat for the other end.
  7. Fold the upper flaps down over the end of the roll. If your pastry is dry, you can use a bit of water to help seal it.
  8. Using a sharp knife, cut lines diagonally over the top of the Wellington taking care not to cut through completely. Repeat in the other direction so the surface appears to have diamond shapes over it.
  9. Brush the Wellington lightly with plant-based milk and then sprinkle the Everything but the Bagel Seasoning over the top.
  10. Bake the vegan Wellington for 40-50 minutes or until golden brown and heated through.
  11. Slice with a serrated knife and serve hot with sides of choice.

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Butternut Squash and Caramelized Onion Tart

INGREDIENTS
  • 1 Puff Pastry Sheet
  • 4 T Unsalted Butter
  • 1 XLg Sweet Onion, sliced in 5 thick pieces
  • 1 Log Honey Goat Cheese
  • 1 bag Stahlbush Island Farms Rainbow Chard
  • 2 T White Wine
  • 1/2 bag Stahlbush Island Farms Butternut Squash
  • 2 t Fresh Thyme Leaves
  • 1/4 C Shredded Parmesan Cheese
  • 3 T Honey
  • 1 Lemon, zested and juiced
    Salt and Pepper
INSTRUCTIONS
  • Defrost and lay a single puff pastry sheet and lay it out, floured side down (the sides you unfold and the papers are in) out on a baking sheet lined with parchment. Keep refrigerated until ready to use, this can be done up to the night before.
  • Preheat the oven to 425˚F.
  • Heat a skillet over medium heat and add 2 Tablespoons of butter to the pan. When the butter is melted, add the sliced onions to the pan and cook until heavily browned on one side. Carefully flip them over until browned the same on the other side. Do this in batches if your pan doesn’t fit all the slices at once.
  • While your onions are caramelizing, take out the puff pastry sheet and cut a line around the outside, 1/2 inch from the edge. Spread 1/2 the log of goat cheese evenly over the puff pastry sheet inside the square you just created. Reserve the remaining half for crumbling over the top.
  • When the onions are caramelized, remove them from the skillet season with salt and pepper and set aside.
  • Heat the rainbow chard in the same skillet with 1 Tablespoon of butter and the white wine. Season with a sprinkle of salt and pepper and cook until all the liquid evaporates from the pan. Spread the chard over the goat cheese on the puff pastry sheet.
  • In the same skillet, warm the butternut squash over medium heat with 1 Tablespoon of butter and a sprinkle of salt and pepper. Cook until warmed through and the squash begins to caramelize on the outsides.
  • While the squash is cooking, place the onions on the tart, over the goat cheese and chard. Top with the squash and crumble the remaining goat cheese over the top. Finish with the parmesan cheese and a sprinkle of thyme leaves, about 1 teaspoon.
  • Bake in the preheated oven for 30-35 minutes, until the cheese is melted and the bottom of the puff pastry is CRISP!
  • While baking, warm the honey, lemon zest and juice, a pinch of salt and the remaining thyme leaves gently over low heat in a small pan. When the tart comes out of the oven, let it rest for 5 minutes, then drizzle the honey mixture over the top.
  • Slice the tart into 9 equal squares and enjoy!

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