Vegetarian Wellington

with Balsamic Glaze

By Trace Barnett

A Roasted Vegetable Wellington takes the classic Wellington—a dish with roots in British culinary history—and gives it a vibrant, plant-based twist. Traditionally, a Wellington consists of beef tenderloin coated in mushroom duxelles and wrapped in puff pastry, a preparation made famous in honor of Arthur Wellesley, the Duke of Wellington, after his victory at the Battle of Waterloo in 1815. Over the years, chefs have adapted the dish, swapping out beef for salmon, chicken, or vegetarian options like this colorful roasted root vegetable medley.

This vegetable-forward Wellington is a stunning combination of flavors and textures. At its heart lies a vibrant array of roasted root vegetables, such as carrots, parsnips, and sweet potatoes, which are seasoned and caramelized to perfection. Surrounding the vegetables is a rich mushroom duxelles—a finely chopped mixture of mushrooms, shallots, garlic, and herbs that adds earthy depth. Wrapping it all together is golden, flaky puff pastry, which provides the perfect crisp contrast to the tender vegetables inside. A drizzle of balsamic glaze finishes the dish with tangy sweetness, tying all the flavors together into a harmonious bite. It’s a dish that is as visually impressive as it is delicious, making it an excellent centerpiece for any holiday table or special occasion.

Recipe

Roasted Root Vegetable Wellington with a Balsamic Glaze

Servings: 6-8

Prep Time: 40 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 10 minutes

INGREDIENTS:

For the Roasted Vegetables:

• 1 medium sweet potato, peeled and diced

• 1 medium parsnip, peeled and diced

• 1 medium carrot, peeled and diced

• 1 small beet, peeled and diced (optional for color)

• 1 red bell pepper, diced

• 2 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp smoked paprika

• Salt and pepper to taste

For the Mushroom Duxelles:

• 8 oz cremini mushrooms, finely chopped

• 2 cloves garlic, minced

• 1 shallot, minced

• 1 tbsp olive oil

• 1 tbsp fresh thyme leaves

• Salt and pepper to taste

For the Caramelized Onions:

• 1 large yellow onion, thinly sliced

• 1 tbsp olive oil

• 1/4 cup apple cider or unsweetened apple juice

• Pinch of salt

For the Sautéed Portobello Mushrooms:

• 4 large portobello mushrooms, stems removed and caps cleaned

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and pepper to taste

For the Wellington:

• 1 sheet puff pastry or vegan puff pastry (thawed)

• 1 egg, beaten for egg wash (vegan substitute: unsweetened plant-based milk and a dash of olive oil for a golden crust)

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar

• 1 tbsp honey or maple syrup

INSTRUCTIONS:

1. Roast the Vegetables:

1. Preheat oven to 425°F (220°C).
Toss diced sweet potato, parsnip, carrot, beet, and bell pepper with olive oil, thyme, smoked paprika, salt, and pepper.
Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized. Let cool.

2. Prepare the Mushroom Duxelles:

Heat olive oil in a skillet over medium heat. Add minced shallot and garlic; sauté until fragrant.
Stir in the chopped mushrooms and thyme. Cook until the mushrooms release their moisture and the mixture is dry, about 8-10 minutes. Season with salt and pepper. Let cool.

3. Caramelize the Onions:

Heat olive oil in a skillet over low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until golden and soft, about 20 minutes.
Deglaze the pan with apple juice, stirring to incorporate. Cook until the liquid evaporates. Set aside.

4. Sauté the Portobellos:

Heat olive oil in a skillet over medium heat.
Add the portobello caps, gill-side down, and cook for 3-4 minutes. Flip and drizzle with balsamic vinegar, seasoning with salt and pepper. Cook for another 3-4 minutes until tender but not overly soft.
Remove from heat and let cool. Pat the mushrooms dry with a paper towel to remove excess moisture.

5. Assemble the Wellington:

Roll out puff pastry into a large rectangle on a floured surface.
Layer the filling down the center: start with the mushroom duxelles, followed by caramelized onions, sautéed portobello caps, and the roasted vegetables.
Fold the long edges of the pastry over the filling, then tuck in the short ends. Seal the seams tightly and place seam-side down on a parchment-lined baking sheet.
Brush the pastry with beaten egg or plant-based milk for a golden crust.

6. Bake:

Reduce oven temperature to 400°F (200°C).
Bake the Wellington for 35-40 minutes, or until the pastry is golden brown and flaky.

7. Prepare the Balsamic Glaze:

Simmer balsamic vinegar and honey (or maple syrup) in a small saucepan over medium heat until reduced by half, about 5-7 minutes.

8. Serve:

Let the Wellington cool for 5 minutes before slicing.
Drizzle with balsamic glaze and garnish with fresh herbs or toasted nuts for added elegance.

Sautéing the portobello mushrooms brings out their earthy flavor while maintaining their structure, making them the perfect centerpiece of this layered Wellington. With each slice, you’ll enjoy a harmony of caramelized sweetness, umami richness, and vibrant roasted vegetables encased in a flaky, buttery crust.