Lentil Butternut Squash Wellington (Vegan Vacation Principal Dish in Phyllo Dough)
For those who’re searching for a plant-based fundamental dish that’s as spectacular as it’s satisfying, this Lentil Butternut Squash Wellington delivers on each stage. A wealthy, savory filling of lentils, candy butternut squash, earthy mushrooms, onions, and aromatic herbs is wrapped in delicate layers of flaky phyllo dough, then baked till golden. As soon as sliced, this Wellington-style roll reveals a phenomenal, colourful inside that’s excellent for serving on the desk. Naturally vegan and vegetarian, this recipe is surprisingly approachable to make—merely put together the hearty filling, layer the phyllo dough, roll, bake, and slice. Whether or not you’re planning a vacation centerpiece, a particular ceremonial dinner, or a celebratory plant-based meal, this elegant Wellington is a scrumptious strategy to showcase seasonal elements and elevate any event.
I’m an enormous fan of Wellington recipes for particular meals. I’ve served this recipe at many particular occasions, corresponding to Thanksgiving and Christmas. Plus, it’s scrumptious loved at dinner events. Wealthy in satisfying protein, it creates a hearty meal for everybody at your desk. I really like garnishing it with pomegranates and contemporary herbs proper earlier than slicing it on the desk or buffet for my friends. Attempt serving it with my pomegranate mandarin sauce. Take a look at my uber standard Mini Curried Lentil Wellingtons right here!
Step-by-Step Information
Description
This Lentil Butternut Squash Wellington incorporates a savory filling of lentils, squash, mushrooms, onions, and herbs wrapped in flaky phyllo dough. A fantastic vegan and vegetarian fundamental dish excellent for holidays, events, and particular events.
Lentil Filling:
- 1 small (about 1 pound 9 ounces) butternut squash
- 1 tablespoon additional virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 ounces mushrooms, diced (i.e., brown, cremini, portabella, maitake, shitake)
- 1 cup brown or inexperienced lentils, dried
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon black pepper
- 2 ½ cups vegetable broth
- ½ cup contemporary parsley, chopped
Phyllo Pastry:
- 9 sheets (14 x 18”) phyllo dough, frozen, utterly thawed
- 2 tablespoons additional virgin olive oil
Garnish (elective):
- 1 bunch contemporary sage leaves
- 2 tablespoons pomegranate seeds (arils)
- Place the entire butternut squash within the microwave and cook dinner on excessive for 3-4 minutes, till the peel may be very tender. This makes it a lot simpler to peel and cube. Cut up in half lengthwise and scoop out the seeds. Peel and cube in small items (about ¾-inch).
- Warmth 1 tablespoon olive oil in a big skillet, saucepan, or Dutch oven. Add onion and garlic and sauté for 8 minutes over medium excessive warmth.
- Add squash and mushrooms and sauté for 3 minutes.
- Add lentils, thyme, sage, smoked paprika, oregano, and black pepper and sauté for two minutes.
- Add broth and stir nicely. Cowl, and simmer on medium-high warmth, stirring sometimes, for about quarter-hour, till lentils are tender but agency. Ought to make a thick texture. Take away from warmth, stir within the parsley, and place the combination in a strainer to take away any additional liquid.
- Preheat oven to 375 F.
- Put together phyllo pastry by putting one layer on a baking sheet (13 x 18”). (The sheet ought to match completely in an ordinary baking sheet, with a small margin alongside the rim.) Place the olive oil in a small dish. Utilizing a pastry brush, very frivolously brush olive oil alongside the floor of the phyllo pastry sheet. Place a second sheet on prime and brush very frivolously with olive oil. Repeat the method ending with closing sheet. Don’t brush the final sheet with olive oil.
- Spoon the filling on the higher half of the phyllo pastry (see picture above), permitting for a margin on the three uncovered sides of the pastry. Mound all of the filling on this portion of the sheet. Seize the empty aspect of the pastry and wrap it over the filling, tucking it into the three uncovered sides to kind a pastry encased Wellington “log”. Could reposition the Wellington into the middle of the baking sheet. Brush the outer floor with olive oil. Utilizing a knife, make three to 4 diagonal slashes on the highest of the pastry.
- Place the baking sheet within the prime rack of the oven and bake 18-22 minutes, till golden on floor.
- If desired, garnish with sage leaves and pomegranate seeds. Slice with a pointy knife to serve. Could serve with pomegranate mandarin sauce.
- Retailer leftovers within the fridge in an hermetic container. Reheat in oven or air-fryer.
Notes
You too can use this recipe with vegan puff pastry dough. Simply use a sheet that matches an ordinary baking sheet, and omit layering the sheets and brushing it with olive oil in step 7.
Attempt a distinct sort of winter squash for a change.
Attempt substituting contemporary herbs for dried.
Serve this recipe with my pomegranate mandarin sauce.
- Class: Entree
- Delicacies: American
Vitamin
- Serving Dimension: 1 serving
- Energy: 202
- Sugar: 12 g
- Sodium: 307 mg
- Fats: 7 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 8 g
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