Chestnuts roasting in a 400° oven. 72 degree air conditioning nipping at your nose...
Oh, how we love Christmas in Florida. With only a few days 'til the big day, let us give you some inspiration a hearty holiday main dish. So, for the last month, Luke and I have been testing holiday recipes. That's right, we've been eating our way through various Christmas/Thanksgiving dishes since Halloween. I'll have to say, we aren't tired of it. See, unlike our omni friends, vegan Christmas and Thanksgiving meals can consist of so many other things than the run-of-the-mill turkey, gravy, green beans, and sweet potatoes. While all those are great, we've been tasting our way through various dishes including this kick-ass roasted vegetable wellington.
Just a quick heads up, this is a labor intensive dish – definitely for a day when you've got a little more free time on your hands or want to make an impressive meal for the fam, like on Christmas! I think the little bit of extra work makes these delicious little filled puff pastries taste better anyway. :P While there are lot of steps, you don't have to make all the wellingtons at once (you'll end up with 4), so freezing for future use is definitely an option.
Roasted Vegetable and Lentil Wellington
3 golden beets, peeled and diced into small 1/4 inch pieces
- 1/2 small butternut squash, peeled and diced into small 1/4 inch pieces
- 2 shallots, thinly sliced
- 1/2 dried lentils
- 3 sprigs fresh thyme
- 2 cups water
- 2 sheets vegan puff pastry, defrosted
- 1/4 tsp salt, 1/4 tsp pepper
- 2 tbsp olive oil
- 2-3 tbsp soy milk or non-dairy milk
- 2 cups Italian chestnuts
- 2 cups dinosaur kale
- Juice from 1 lemon
- 1/4 cup nutritional yeast
- 1/4 tsp salt
- 1 clove of garlic
- 3 tbsp olive oil
- Preheat oven to 400 degrees F
- Using a sharp knife, cut an x on the flat part of the chestnuts.
- Roast on a baking sheet for 20 minutes.
- Extract chestnuts by peeling back shell. Reserve for pesto.
Making the pesto:
- In a medium sauce pan, sauté kale over medium heat until wilted. Drain water.
- Add roasted de-shelled chestnuts, sautéd kale, garlic, nutritional yeast, olive oil lemon juice and garlic in a food processor. Blend until smooth. Reserve for Wellington.
- Preheat oven to 425 degrees F.
- Bring lentils and water to a boil, turn down the heat to medium high and let cook for 25-30 minutes, or until lentils have softened.
- Put diced butternut squash, beets, and shallots on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 25-30 minutes, until vegetables are softened.
- Toss roasted vegetables with cooked lentils and fresh thyme. Add additional salt/pepper to taste.
- On a floured cutting board, unroll defrosted puff pastry. Cut each sheet in half. Slightly spread out puff pastry with fingers.
- Layer 2-3 tbsp chestnut pesto on one side of puff pastry (this will make it easier to roll), layer 1/4 cup of lentil/roasted veggie mix on top of pesto, then layer on another 2 tbsp of pesto.
- Roll puff pastry so that ends are tucked in and seam is at the bottom of the roll. Pinch ends and edges, using non-dairy milk to help seal edges. Repeat for remaining 3 puff pastry.
- Place rolled wellingtons on a baking tray, cover with plastic wrap and freeze for at least 1 hour.
- After 1 hour, remove from freezer and discard plastic. Brush with non-dairy milk Place in oven and bake for 30-40 minutes at 400°F or until golden brown.
- Let rest for 5 minutes. Use a bread knife to cut slices