Leek and Walnut Vegetable Wellington
Photography By: Julia Kuziw
A seasonal favourite, this leek and walnut vegetable wellington is ready to be the star of your plate. Chopped walnuts and spinach accompany a medley of seasoned vegetables in this recipe, delivering on flavour and texture. This mixture is then wrapped in phyllo dough to create a wellington. This animal-free meal is great for the holidays, or any time of the year!
- 2 tbsp of olive oil
- 1 large leek, chopped, white parts only
- 2 stalks of diced celery
- 1 1/2 cups of carrots sliced into coins
- 1/2 tsp of minced, fresh tarragon
- 1/2 tsp of dried sage
- 1 tsp of salt
- 1 tsp of black pepper
- 1/3 vegetable broth
- 1/2 cup of walnuts, chopped and toasted
- 1 cup of chopped, fresh spinach
- 9 sheets of Phyllo dough
- 1/4 cup of olive oil
- Heat 2 tablespoons of olive oil in a large skillet.
- Add leeks, celery, and carrots cook for 4 mins.
- Add tarragon, sage, salt and pepper and cook for another 2 mins.
- Add broth and bring to boil.
- Once boiling, add the spinach and walnuts and continue to cook until the broth evaporates. Remove from heat.
- Layer one sheet of phyllo dough on a cutting board and gently brush with a thin layer of olive oil. Layer another sheet on top of the oiled sheet and gently brush a thin layer of oil on top of the second sheet. Add a thin line of the spinach filling at the top, roll two times, add another thin line of filling. Roll until there is only 1-inch of phyllo dough left. Set aside.
- Repeat step 6 two times, making 3 single rolls.
- Layer 3 sheets of phyllo dough. Brush the bottom, the middle, and the top with olive oil.
- Take your three single rolls, roll them together to make 1 roll.
- Place on top of the three brushed sheets of phyllo dough. Roll up. Brush with olive oil.
- Place on a cookie sheet lined with parchment paper and bake in a 350-degree oven for 15-20 minutes.
- Allow to cool for five minutes before slicing widthwise.