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!

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour and 45 minutes
Serves: 4 (makes 1 wellington)

Ingredients

  • 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

Preparation

  1. Heat 2 tablespoons of olive oil in a large skillet.
  2. Add leeks, celery, and carrots cook for 4 mins.
  3. Add tarragon, sage, salt and pepper and cook for another 2 mins.
  4. Add broth and bring to boil.
  5. Once boiling, add the spinach and walnuts and continue to cook until the broth evaporates. Remove from heat.
  6. 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.
  7. Repeat step 6 two times, making 3 single rolls.
  8. Layer 3 sheets of phyllo dough. Brush the bottom, the middle, and the top with olive oil.
  9. Take your three single rolls, roll them together to make 1 roll.
  10. Place on top of the three brushed sheets of phyllo dough. Roll up. Brush with olive oil.
  11. Place on a cookie sheet lined with parchment paper and bake in a 350-degree oven for 15-20 minutes.
  12. Allow to cool for five minutes before slicing widthwise.
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