Jamie Oliver Vegetarian Wellington is made with butternut squash, mushrooms, onions, spinach, chestnuts, pine nuts, and puff pastry. This hearty Vegetarian Wellington recipe creates a delicious vegetarian main dish that takes about 2 hours to prepare and can serve up to 6 people.
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🧡 Why You’ll Love This Vegetarian Wellington Recipe:
- Delicious Flavor: The combination of roasted butternut squash, mushrooms, and herbs creates a rich and satisfying taste.
- Healthy and Nutritious: Packed with vegetables and nuts, this Wellington is a nutritious option for a main dish.
- Impressive Presentation: This Wellington looks stunning and makes an excellent centerpiece for any meal.
- Perfect for Vegetarians: It’s a hearty and filling vegetarian dish that even meat-eaters will enjoy.
- Make-Ahead Friendly: Many components can be prepared in advance, making it convenient for busy cooks.
🧅 Jamie Oliver Vegetarian Wellington Ingredients:
- 1 small butternut squash (approximately 500g), halved lengthways and seeds scraped out
- Olive oil (about 4 tablespoons)
- 1 small dried red chilli, crumbled (or 1/2 teaspoon chilli flakes)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon coriander seeds
- 1 sprig fresh rosemary, leaves picked and chopped
- 2 red onions, peeled and sliced
- Sea salt
- Freshly ground black pepper
- 1 small bunch fresh sage (about 10-12 leaves), leaves picked
- 100g vac-packed chestnuts, crumbled
- 2 slices sourdough bread, stale or fresh
- 3 cloves garlic, peeled
- 1 lemon
- 20g butter
- 250g chestnut mushrooms, finely sliced
- 200g Swiss chard or spinach, washed
- 50g pine nuts
- 25g sultanas
- 500g all butter puff pastry, pre-rolled
- 1 free-range egg
- 2 tablespoons milk
🧆 How To Make Jamie Oliver Vegetarian Wellington:
- Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash into wedges and place in a large roasting tray with 2 tablespoons of olive oil, the chilli, and cinnamon.
- Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1-2 minutes to release the flavor.
- Scatter over the squash and toss to coat. Arrange the squash skin-side down, cover with foil, and bake for 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
- Heat a saucepan over medium heat, add 2 tablespoons of olive oil, and cook the onions with a pinch of salt and pepper, stirring occasionally until softened and lightly browned. Add the sage and chestnuts in the last few minutes.
- Toast the bread on a hot griddle pan or in a toaster and rub well with one garlic clove. Tear the bread into small chunks and add to the onion mixture. Turn off the heat, stir, taste, and season. Grate in the lemon zest.
- In a frying pan, melt the butter over medium heat, add the mushrooms and one chopped garlic clove, and fry for 5-7 minutes until soft and dry. Squeeze in some lemon juice, tip into a food processor, and blend until smooth.
- Bring a large pan of salted water to the boil, add the spinach, and cook until soft. Drain in a colander, pressing lightly to remove excess moisture. Slice the remaining garlic clove and fry in a pan with a splash of olive oil until golden. Add the pine nuts, sultanas, and spinach, and fry until warmed through. Season with salt and pepper.
- Roll out the puff pastry on a sheet of baking parchment to about 30cm x 40cm. Spread the mushroom mixture over the pastry.
- In a large bowl, lightly toss together the spinach, squash, and onion-bread mixture, then spoon it in a thick line down the middle of the pastry, leaving space at the sides. Use the parchment to lift one side of the pastry over the filling, then peel back the parchment and repeat with the other side, overlapping the pastry in the middle.
- Beat the egg with the milk and brush over the join to seal. Fold up the ends, roll the Wellington onto a baking sheet seam-side down, and brush with the egg mix. Bake for 45 minutes until golden and hot. Serve in thick slices with veggie gravy.
💠Recipe Tips:
- Prep Ahead: Prepare and roast the butternut squash and sauté the onions a day ahead to save time.
- Proper Rolling: Roll the puff pastry evenly to ensure a uniform cook and prevent any thin spots that might tear.
- Seal Well: Seal the pastry edges tightly to prevent the filling from leaking out during baking.
- Rest Before Slicing: Let the Wellington rest for a few minutes after baking to allow the filling to set, making it easier to slice.
🥗 What To Serve With Vegetarian Wellington?
Vegetarian Wellington goes well with roasted potatoes, steamed green beans, glazed carrots, and a fresh garden salad. It also can be served alongside mashed potatoes, garlic bread, sautéed mushrooms, and cranberry sauce for a hearty and delicious meal.
🎚 How To Store Leftovers Vegetarian Wellington?
- Refrigerate: Store any leftover Wellington in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the Wellington tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Vegetarian Wellington?
- In The Oven: Preheat the oven to 180ºC/350ºF. Place the Wellington on a baking sheet and cover with foil. Bake for 15-20 minutes or until heated through.
- In The Microwave: Place a slice of Wellington on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes or until warm.
FAQ’S
How Do I Stop The Pastry From Getting Soggy?
Make sure the filling isn’t too wet and cool it completely before assembling. Sprinkle breadcrumbs on the pastry before adding the filling to absorb moisture.
Can I Make This Recipe Vegan?
Yes, use vegan puff pastry and plant-based butter. For the egg wash, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
How Do I Know When The Wellington Is Done?
The Wellington is cooked when the pastry is golden brown and puffed up, and the filling is hot. You can check the internal temperature with a food thermometer; it should be at least 75ºC/165ºF.
What Can I Use Instead Of Chestnuts?
If you can’t find chestnuts, use walnuts or pecans for a similar crunch and flavor.
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Jamie Oliver Vegetarian Wellington Nutrition Fact
- Calories: 703
- Fat: 44.3g
- Saturates: 14.1g
- Sugars: 14.7g
- Protein: 13.7g
- Carbs: 58.6g
Jamie Oliver Vegetarian Wellington
Description
Jamie Oliver Vegetarian Wellington is made with butternut squash, mushrooms, onions, spinach, chestnuts, pine nuts, and puff pastry. This hearty Vegetarian Wellington recipe creates a delicious vegetarian main dish that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash into wedges and place in a large roasting tray with 2 tablespoons of olive oil, the chilli, and cinnamon.
- Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1-2 minutes to release the flavor.
- Scatter over the squash and toss to coat. Arrange the squash skin-side down, cover with foil, and bake for 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
- Heat a saucepan over medium heat, add 2 tablespoons of olive oil, and cook the onions with a pinch of salt and pepper, stirring occasionally until softened and lightly browned. Add the sage and chestnuts in the last few minutes.
- Toast the bread on a hot griddle pan or in a toaster and rub well with one garlic clove. Tear the bread into small chunks and add to the onion mixture. Turn off the heat, stir, taste, and season. Grate in the lemon zest.
- In a frying pan, melt the butter over medium heat, add the mushrooms and one chopped garlic clove, and fry for 5-7 minutes until soft and dry. Squeeze in some lemon juice, tip into a food processor, and blend until smooth.
- Bring a large pan of salted water to the boil, add the spinach, and cook until soft. Drain in a colander, pressing lightly to remove excess moisture. Slice the remaining garlic clove and fry in a pan with a splash of olive oil until golden. Add the pine nuts, sultanas, and spinach, and fry until warmed through. Season with salt and pepper.
- Roll out the puff pastry on a sheet of baking parchment to about 30cm x 40cm. Spread the mushroom mixture over the pastry.
- In a large bowl, lightly toss together the spinach, squash, and onion-bread mixture, then spoon it in a thick line down the middle of the pastry, leaving space at the sides. Use the parchment to lift one side of the pastry over the filling, then peel back the parchment and repeat with the other side, overlapping the pastry in the middle.
- Beat the egg with the milk and brush over the join to seal. Fold up the ends, roll the Wellington onto a baking sheet seam-side down, and brush with the egg mix. Bake for 45 minutes until golden and hot. Serve in thick slices with veggie gravy.
Notes
- Prep Ahead: Prepare and roast the butternut squash and sauté the onions a day ahead to save time.
- Proper Rolling:Â Roll the puff pastry evenly to ensure a uniform cook and prevent any thin spots that might tear.
- Seal Well:Â Seal the pastry edges tightly to prevent the filling from leaking out during baking.
- Rest Before Slicing:Â Let the Wellington rest for a few minutes after baking to allow the filling to set, making it easier to slice.
Jamie Oliver Vegetarian Wellington