Description
A hearty vegan Wellington featuring caramelized Brussels sprouts, roasted sweet potato, butternut squash, and carrots, wrapped in flaky puff pastry with vegan feta, walnuts, and cranberries for a festive, savory-sweet dish.
Ingredients
Scale
For the Crust:
- 1 sheet vegan puff pastry, thawed
- 1 cup Brussels sprouts, halved and caramelized
- 1 medium sweet potato, diced and roasted
- 1 cup butternut squash, cubed and roasted
- 1 large carrot, diced and roasted
- 1/2 cup vegan feta, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp plant-based milk for brushing
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts, sweet potato, butternut squash, and carrot with olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized.
- In a bowl, combine roasted vegetables with vegan feta, walnuts, and cranberries. Mix gently to avoid mashing the vegetables.
- Roll out puff pastry on a floured surface. Place vegetable mixture in the center, shaping it into a log. Fold pastry over the filling, sealing edges with water and pressing with a fork.
- Brush pastry with plant-based milk. Bake on a parchment-lined baking sheet for 25-30 minutes until golden brown. Let rest for 5 minutes before slicing.
Notes
You can customize the seasonings to taste.