This year I’m committing myself to eating and enjoying foods that nourish and are absolutely delicious – because I’m too old to waste calories on junk anymore. 2020 is going to be the year where I re-imagine my relationship to food and doing more to refill the well. In doing so, I’ve begun to change up my eating habits and set a weekly goal for myself to:
- drink more water – especially during meals.
- instead of calling coffee breakfast I’m making a superfood green shake.
- stick to vegan/vegetarian/keto lunches and dinners.
Easy right? So far it really has been!
A vegan take on a classic
Although I’m not an official vegan, I do enjoy changing things up from time to time when meal planning for the week. I also enjoy discovering new recipes, food bloggers, and styles of cooking in this process. My husband is always impressed with how filling and flavorful many vegan recipes I cook are and so it’s become a little self-challenge to find that next one that’ll knock his socks off!
This week, I took to my favorite food blogs to find inspiration for a week of vegan meals that not only looked delicious, but were made from whole foods easily found or ingredients we already had at home. This recipe from Well Vegan completely rocked my world and became a huge hit in our household!
Although the original recipe is amazingly perfect, I did take some liberties with a few of the ingredients and it turns out there’s no one right way to make this wellington – each time you make it it always seems to get better and better. For me, my version of this wellington combines roasted butternut squash and a root vegetable medley wrapped in a light and flaky phyllo dough instead of puff pastry. For the filling I also added quinoa to my lentils for added nutrition and fullness.
Veggie Sourcing Tip:
We swear by Costco’s frozen organic veggies from Maas River Farms! They’re individually packaged in steamer bags, which makes prepping them for this recipe a breeze- plus, because we buy in bulk we have plenty to last us! Check out their butternut squash and root medley.
What I’ve come to find over the years when cooking vegan meals, is to give myself some time to prepare everything. It tends to take a little longer than traditional recipes and that’s simply due to the alternatives that are being used. But with that said, this recipe is very easy to make and the only technical part that can cause a little confusion is how to slice the dough to make the braided loafs. Once you get it down, everything else is easy peasy!
Braiding your dough:
Making the cuts on the dough will be the same regardless of if you’re following the original recipe with puff pastry or mine using the phyllo dough. The only warning I’ll give you with phyllo is that it’s extremely fickle. The sheets are so thin they will tear easily, but it’s nothing a little brush with butter won’t fix!
Herbed Vegetable Medley Wellington
- 3 cups butternut squash, cubed
- 1-2 cups root vegetable medley
- 2 tbsp garlic, minced
- 1 drizzle olive oil
- salt and pepper to taste
- 1/2 cup quinoa
- 1/2 cup dried lentils
- 1 1/2 cup vegetable broth
- 1 tbsp dried thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp vegan butter (or ghee), melted
- 1 roll phyllo dough
Soy Maple Sauce
- 1/2 tsp low sodium soy sauce
- 1 tsp maple syrup
- 2 shakes cayenne pepper
- Preheat the oven to 400F degrees and bring your phyllo dough to room temperature. Then prepare a baking sheet with the cubed butternut squash and vegetable medley. Season with salt and pepper and drizzle olive oil. Toss to combine. Bake vegetables for 30 minutes or until golden and tender. Set aside, but leave the oven on.
- Meanwhile, combine ingredients for the soy maple sauce and set aside.
- Cook your lentils and quinoa in your vegetable broth over a medium-high heat, or until you reach a consistent simmer, for 20 minutes. They should absorb much of the broth (drain any leftover liquid) and should be tender to taste.
- In a large mixing bowl, combine the roasted veggies, cooked lentil and quinoa mixture, and fresh herbs. Add your soy maple sauce and toss to combine.
- Unroll your phyllo dough onto your countertop and section the roll in half to make dough for two wellington braids (you should have 5-7 sheets). Make two vertical slices at the top and bottom, then slice diagonally to create the strips that will be braided. Repeat these steps for the second braid.
- Using a rubber spatula, spoon half of the combined filling into the center of your phyllo dough. Heat your tablespoon of butter that will be used to bind your wellington braid.
- To fold your braid, start by folding the end of your dough in then overlapping one strip at a time. Using a brush, spread a little butter to seal. Continue until your loaf is complete. Repeat this step for your second braid.
- Use additional butter to brush overtop the braids, then sprinkle remaining chopped rosemary and thyme on top. Place in the oven for 30 minutes until the phyllo dough is cooked and looks golden and crispy.
- Transfer from the oven to a cutting board, slice and serve immediately.
This recipe proves that a great wellington is perfect for any occasion or as simple as a weeknight dinner. Be prepared for how easily you’ll impress your family (and even yourself!) and how quickly it’ll become a dinner staple for weeks to come!