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Roasted Vegetable Wellington ~
Make room on the holiday table for this hearty and flavorful veggie roast!
Your guests will love this light and flaky puff pastry packed with a medley of roasted vegetables and creamy mushroom filling. Serve with Mashed Potatoes and Brussels Sprouts Salad for a satisfying meal everyone can enjoy!
Table of Contents
Vegan Holiday Roast Recipe
Thanksgiving and Christmas dinners are coming up and iit’s time to start thinking about what to serve that will keep everyone happy. It’s got to be savory, satisfying, and pair well with a wide variety of side dishes. This Roasted Vegetable Wellington checks all the boxes.
I’ve served my Vegan Thanksgiving Wellington every year for the last seven years. If it ain’t broke, and whatnot. However, this year I’m considering mixing things up and going with this vegetable roast. Maybe I’ll do one of each…decisions.
As you will see, this veggie roast does require some advance prep work. The Mushroom Pate (aka the secret ingredient) will need to be made at least a few hours ahead of time; ideally, a day in advance so the earthy flavors have time to develop.
Ingredients for Roasted Vegetable Wellington
- 1 pound cauliflower florets, cut into small bite-size pieces
- 3/4 pound carrots, peeled and trimmed to 1/2″ diameter
- 1/4 pound asparagus, trimmed
- 2 tablespoons olive oil
- 1 tablespoon water
- 9 ounces fresh spinach leaves
- 1 sheet vegan puff pastry dough, thawed
- 2 cups Mushroom Pate
- 1 tablespoon vegan butter, melted
How to Make Roasted Vegetable Wellington
STEP ONE: Place cauliflower, carrots, and asparagus into a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer on a foil-lined baking sheet, separating the asparagus from the cauliflower and carrots.
STEP TWO: Roast for 15 minutes, until asparagus is tender. Remove the asparagus and set aside. Return the baking pan to the oven for an additional 5 minutes, until the cauliflower and carrots are tender. Set aside.
STEP THREE: While the cauliflower, carrots, and asparagus are roasting, add spinach and 1 tablespoon of water to a large skillet over medium-high heat. Cook, stirring frequently until spinach is wilted. Transfer the spinach to a colander, rinse with cold water, and squeeze out as much liquid as possible. Spread out on a kitchen towel to dry.
STEP FOUR: Reduce the oven temperature to 375°F.
STEP FIVE: On a lightly floured surface, roll out the pastry dough to at least 12″x16″. Spread evenly with Mushroom Pate leaving a 1-inch border all around.
STEP SIX: Arrange the carrots and asparagus lengthwise to cover the pate. Top with cauliflower and spinach.
STEP SEVEN: Carefully roll into a log shape so that the vegetables are completely covered by the puff pastry dough. Pinch the ends closed and tuck under. Lightly brush melted butter over the surface.
STEP EIGHT: Transfer to a parchment-lined baking sheet. Bake for 40-45 minutes, until golden in color. Allow to stand for 15 minutes then slice and serve hot.
More Holiday Dinner Recipes You’ll Love!
- Vegan Thanksgiving Wellington
- Whole Roasted Cauliflower
- Vegan Green Bean Casserole
- Glazed Corned Seitan Roast
- Easy Vegan Dinner Rolls
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Roasted Vegetable Wellington
Make room on the holiday table for this hearty and flavorful veggie roast!!
5 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Christmas, dairy free, holiday, roasted vegetables, Thanksgiving, vegan, vegetarian
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Resting Time: 15 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 8
Calories: 252kcal
Author: Holly Gray
Ingredients
- 1 pound cauliflower florets cut into small bite-size pieces
- 3/4 pound carrots peeled and trimmed to 1/2″ diameter
- 1/4 pound asparagus trimmed
- 2 tablespoons olive oil
- 1 tablespoon water
- 9 ounces fresh spinach leaves
- 1 sheet vegan puff pastry dough thawed
- 2 cups Mushroom Pate
- 1 tablespoon vegan butter melted
Instructions
Place cauliflower, carrots, and asparagus into a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer on a foil-lined baking sheet, separating the asparagus from the cauliflower and carrots.
Roast for 15 minutes, until asparagus is tender. Remove the asparagus and set aside. Return the baking pan to the oven for an additional 5 minutes, until the cauliflower and carrots are tender. Set aside.
While the cauliflower, carrots, and asparagus are roasting, add spinach and 1 tablespoon of water to a large skillet over medium-high heat. Cook, stirring frequently until spinach is wilted. Transfer the spinach to a colander, rinse with cold water, and squeeze out as much liquid as possible. Spread out on a kitchen towel to dry.
Reduce the oven temperature to 375°F.
On a lightly floured surface, roll out the pastry dough to at least 12"x16". Spread evenly with Mushroom Pate leaving a 1-inch border all around.
Arrange the carrots and asparagus lengthwise to cover the pate. Top with cauliflower and spinach.
Carefully roll into a log shape so that the vegetables are completely covered by the puff pastry dough. Pinch the ends closed and tuck under. Lightly brush melted butter over the surface.
Transfer to a parchment-lined baking sheet. Bake for 40-45 minutes, until golden in color. Allow to stand for 15 minutes then slice and serve hot.
Nutrition
Calories: 252kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 160mg | Potassium: 531mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10269IU | Vitamin C: 40mg | Calcium: 65mg | Iron: 2mg
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