Vegetarian Wellington with tofu, sweet potato, kale, spinach and pistachio
Spring should be in the air right now.. but it hasn’t completely arrived in Ireland just yet. It was one very rainy and cold weekend again, so I took comfort in making a heartwarming recipe. We all know beef Wellington, fillet steak coated with pâté and duxelles, wrapped in puff pastry and baked in the oven. It is a treat to meat lovers, but there isn’t much out there for vegetarians to enjoy. So I decided to make my own vegetarian version.
I ended up making a mixture of pistachio nuts with spinach, kale, red onion and mushrooms and added some tofu and sweet potatoes to it. It was the first time I ever ate and used tofu but I knew it is a bland ingredient on its own. Luckily it absorbs the other flavours very well. Which is why I went for a good amount of flavourful pistachio nuts, onion and potatoes. It didn’t take me very long at all to make this recipe. The longest part was waiting for it to be ready in the oven! I served it as individual portions, by using with small baking tins, making it very cute to serve too.
So what are you waiting for? Let’s get cooking!
|800g sweet potatoes|
|2 red onions|
|200g curly kale|
|200g baby spinach|
|175g pistachio nuts weight with shells on is about 280g|
|2 puff pastry sheets (rectangular, 375g each)|
|4teaspoons dried rosemary|
|1 egg for vegan alternative: vegan butter|