Carrot Wellington Recipes

MUSHROOM FREE VEGAN LENTIL WELLINGTON

Steps:

• Cook dried lentils in mushroom broth according to package instructions. Then remove from heat, drain, and set aside.
• Pull 1 sheet of frozen puff pastry out of the box.
• Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. (This makes a flax egg).
• Chop your onions, carrots, celery and garlic. Set aside.
• Preheat oven to 400 degrees F.
• Add vegan butter to a large skillet over medium heat. Then add celery and carrots. Sauté until softened about 4-5 minutes.
• Add onions and cook another 3-4 minutes or until softened.
• Add in garlic and the seasonings - onion powder, dried thyme, ground sage, smoked paprika, dried rosemary, nutmeg, salt and pepper. Stir together well and let cook for 1 minute.
• Add in the spinach, tomato paste, soy sauce, vegan worcestershire sauce, maple syrup and liquid smoke and combine until the tomato sauce is fully incorporated. Remove from heat.
• Into a large bowl, add the cannellini beans, and mash them down leaving some texture.
• Into the bowl, add in that vegetable mixture from the skillet, the cooked lentils, sunflower seeds, breadcrumbs, nutritional yeast, and flax eggs. Combine together really well.
• Shape the mixture into a log. * If it's too wet you can add more breadcrumbs or too dry add a splash of broth.
• Lightly flour a surface and lay out the thawed puff pastry sheet. Sprinkle more flour on top. Roll out the puff pastry evenly to about 12x14 inches.
• Move puff pastry to a piece of parchment paper and lay the lentil loaf on top of the pastry dough.
• Brush the entire loaf that is visible with dijon mustard.
• For sealing the puff pastry. Pick 1.Optional 1: Brush the sides of the pastry with dairy free milk. Roll up the puff pastry and cut off excess pieces. Making slits for air pockets in the top. Optional 2: Cut 1 inch strips on either side of the loaf on the longest sides, brush with dairy free milk, and criss cross strips on either side. Tuck the ends up and seal cutting off any excess*see video for visual
• Brush the entire pastry with melted vegan butter.
• Place parchment paper and loaf on a baking sheet and place into the oven for 30-35 minutes or until the top is golden brown. Brush with more melted vegan butter if desired.
• Let cool for 5 minutes before slicing. Serve warm.

MUSHROOM WELLINGTON WITH CREAMY CARROT SAUCE

Steps:

• For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard. Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices.
• Heat the oil and butter in a large skillet over medium heat. Add the shallots, and cook, stirring frequently, until soft, 2 to 3 minutes. Add the Portobello slices, 1/4 teaspoon salt and a few grinds pepper, and cook, stirring frequently, until the mushrooms have started to soften and wilt, about 4 minutes. Add the shiitakes, thyme, 1/4 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the shiitakes have started to soften and wilt, about 3 minutes. Pour in the wine, bring to a simmer and stir until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat, and let cool completely. Stir in 1 tablespoon of the breadcrumbs. Taste and adjust the seasoning.
• Position an oven rack in the center of the oven, and preheat to 400 degrees F. Roll the puff pastry out on a floured sheet of parchment paper to a 13-inch square. Brush the surface of the pastry with the mustard, and sprinkle with the remaining 1 tablespoon breadcrumbs.
• Leaving a 1-inch border on the right and left sides of the pastry, pile the mushroom filling onto the center, and pack it into a log about 3 inches wide. Fold the bottom half of the pastry over the filling, then roll it up so the bundle sits seam-side down. If any filling falls out while rolling, just push it back inside. Pinch together the open ends to seal, and crimp with a fork. The log should be about 12 inches long. Transfer the Wellington, on the parchment, to a baking sheet. Brush generously all over with the egg. Cut decorative slits down the length of the Wellington. Sprinkle with sea salt and pepper. Bake until golden brown and bubbly, 40 to 45 minutes. Let rest for a few minutes.
• For the carrot sauce: While the Wellington is baking, combine 2 cups water, carrots, garlic, bay leaf and 1/2 teaspoon salt in a small saucepan. Bring to a high simmer, and cook until the carrots are very tender, 10 to 12 minutes. Remove the bay leaf, and transfer all the liquid and solids to a blender. Blend until completely smooth. Add the cream cheese, vinegar and 1/2 teaspoon kosher salt and blend until smooth again. (The sauce can be made, cooled and refrigerated up to 1 day ahead; reheat before serving.) Transfer the sauce to a serving vessel.
• For the salad: Toss the frisee with the oil and vinegar, a pinch of salt and a few grinds of pepper.
• Arrange the Wellington and salad on a platter. Slice the Wellington into 6 even pieces, and serve with the salad and carrot sauce.

CARROT WELLINGTON

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• On one prepared baking sheet, toss the carrots with the olive oil, honey and some salt and pepper. Bake until fork-tender, 20 to 25 minutes. Remove from the oven and reduce the oven temperature to 400 degrees F.
• Put the mushrooms in a food processor and pulse until finely chopped. In a medium skillet over medium heat, melt the butter. Add the garlic and shallots and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the mushrooms and cook until all the water has been released and the mushrooms are browned, 8 to 10 minutes. Season with salt and pepper. Let cool completely. (This step can be done a day or two in advance.)
• Sprinkle a clean, flat surface with flour. Use a floured rolling pin to roll out the puff pastry to approximately a 10-by-12-inch rectangle. Use a spatula to spread the mushroom mixture onto the pastry dough, leaving a 1/2-inch border. Place the carrots in an even row onto the mushroom mixture, alternating big and little ends to make the layer flat. Sprinkle with the goat cheese and parsley. Use a pastry brush to coat the border of the pastry with egg wash, then roll the pastry 3 times onto itself, into a cylinder. Tuck the ends of the pastry under and pinch the ends closed with your fingers. Place on the remaining prepared baking sheet. Use the pastry brush to lightly coat the wellington in egg wash, taking care not to miss any spots. Using a paring knife, cut 4 slits down the center of the pastry.
• Bake until golden brown, 20 to 25 minutes. Let stand 5 minutes before slicing.

BEST SIDE DISHES TO HAVE WITH BEEF WELLINGTON (+SIMPLE SIDE SALAD)

Steps:

• Combine all ingredients except dressing in a large bowl.
• Add your favorite dressing and toss with the salad.
• Add other ingredients as desired.