This Vegan Beet Wellington Tart is a delightful twist on the classic Beef Wellington, perfect for a vegan Christmas dinner. Roasted beets and lentils are wrapped in flaky puff pastry and baked to perfection, creating a savory and satisfying dish.
Ingredients: 1 sheet vegan puff pastry. 2 medium-sized beets, roasted and thinly sliced. 1 cup cooked lentils. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. 1 tablespoon balsamic vinegar. 2 tablespoons vegan butter. 2 tablespoons all-purpose flour. 1 cup vegetable broth. 2 tablespoons chopped fresh parsley.
Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Add sliced beets, lentils, dried thyme, salt, and pepper. Cook for 5 minutes. Stir in balsamic vinegar and cook for an additional 2 minutes. Remove from heat. In a small saucepan, melt vegan butter over medium heat. Stir in flour to make a roux. Gradually whisk in vegetable broth until smooth. Cook until thickened, about 5 minutes. Roll out puff pastry on a lightly floured surface. Place it on a parchment-lined baking sheet. Spread the beet and lentil mixture over the pastry, leaving a border around the edges. Pour the thickened sauce over the beet mixture. Fold the edges of the pastry over the filling. Bake for 25-30 minutes or until the pastry is golden brown and crisp. Sprinkle with chopped parsley before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
Linden Tree PTA