Rutabaga and Mushroom Wellington

This vegan take on a classic dish is hearty and satisfying, with a creamy, savory filling made from sautéed rutabagas, mushrooms, onions, and garlic. The filling is seasoned with vegetable broth and stock, then thickened with a roux made from vegan butter and flour. The filling is then spread over a layer of puff pastry, topped with another layer of puff pastry, and baked until golden brown. The result is a delicious and elegant dish that is perfect for a special occasion or a cozy night in.

The origins of Wellington can be traced back to the 19th century when the Duke of Wellington defeated Napoleon at the Battle of Waterloo. To celebrate his victory, the Duke's chef created a dish that would become known as Beef Wellington. The dish was made with a beef tenderloin wrapped in puff pastry and baked to perfection. Over the years, Beef Wellington has become a classic dish that is enjoyed by people all over the world. However, for those who follow a vegan diet, Beef Wellington is not an option. That's where this recipe for Rutabaga and Mushroom Wellington comes in. This vegan version of the classic dish is just as delicious and satisfying as the original, but it is made with all plant-based ingredients. So, whether you are a vegan or simply looking for a delicious and unique dish to try, give this Rutabaga and Mushroom Wellington a try. You won't be disappointed.

Prep time: 30 | Cook time: 45 | Serves: 4

Ingredients

• Rutabaga, peeled and diced
• Mushrooms, chopped
• Onion, chopped
• Garlic, minced
• Vegetable broth
• Vegetable stock
• Vegan butter
• All-purpose flour

Instructions

1. Sauté the mushrooms, onion, and garlic in vegan butter until softened.
2. Add the diced rutabaga and cook for 5 minutes, or until softened.
3. Add the vegetable broth and stock and bring to a simmer.
4. In a separate pan, melt the remaining vegan butter and whisk in the flour to form a roux.
5. Gradually add the vegetable broth mixture to the roux, whisking constantly until thickened.
6. Stir in the cooked vegetables and season with salt and pepper to taste.
7. Transfer the filling to a baking dish and let cool.
8. Roll out the puff pastry and cut out two rectangles. Spread the filling evenly over one rectangle and top with the other rectangle.

Why It Works

• The combination of rutabagas, mushrooms, onions, and garlic creates a savory and flavorful filling.
• The roux made from vegan butter and flour thickens the filling and gives it a rich and creamy texture.
• The puff pastry crust adds a flaky and buttery layer to the dish.