Veggies Wellington

Name: Veggies Wellington
Cuisine: American
Ingredients: 2 stalks spinach (chop and clean); 1 tsp margarine; 1 tsp chopped shallot; 2 tbsp coconut cream; 1 cup assorted mushroom; 1 tsp margarine; 1 cup sliced leek; 1 cup beetroot (canned); 2 tsp chopped shallot; 1 tsp garlic; 1/2 tsp smoked paprika; 1/2 tsp rosemary; 1/2 tsp thyme; 1 sheet puff pastry (thaw 30 second); red wine; vegetable stock; corn starch slurry

fenny lim @cook_18759384

Adelaide, Australia

Merry Christmas everyone ! Hope you guys have a grateful holiday! This recipe so easy to make, impress your non meat-eater friends with it.

fenny lim @cook_18759384

Adelaide, Australia

Merry Christmas everyone ! Hope you guys have a grateful holiday! This recipe so easy to make, impress your non meat-eater friends with it.

Saved

Ingredients

2 stalksspinach (chop and clean)
1 tspmargarine
1 tspchopped shallot
2 tbspcoconut cream
1 cupassorted mushroom
1 tspmargarine
1 cupsliced leek
1 cupbeetroot (canned)
2 tspchopped shallot
1 tspgarlic
1/2 tspsmoked paprika
1/2 tsprosemary
1/2 tspthyme
1 sheetpuff pastry (thaw 30 second)
red wine
vegetable stock
corn starch slurry

Saved

Steps

1

Sweat chopped shallot with margarine, add spinach, coconut cream, salt and pepper to taste, cook until tender and creamy
2

Sautee leek with oil, add mushroom, margarine, salt and pepper. set aside and blitz to fine texture
3

Sautee garlic mince and shallot with little oil, add drained beetroot, rosemary, smoked paprika, thyme and salt to taste. set aside then blitz it for fine texture
4

Preheat oven to 210 celcius. Thawed puff pastry, smear creamy spinach, then blitzed mushroom and beetroot in the middle, enclose to fold the pastry then trim the both side. Bake for 30 mins
5

For the red wine jus, i heat up some vegetable stock and pour red wine, then reduce, finish it with corn starch slurry.