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Vegetable Wellington

veggie_wellingtonshutterstock_532126843Recipe by Foward Food & the Humane Society of the United States

Try this delicious meat free Wellington recipe.  You will love it!

2     Tablespoons olive oil 
1     Large leeks, chopped, white parts only 
2     Stalks celery, diced 
1 ½ Cups carrots, sliced into coins 
½    Teaspoon fresh tarragon, minced 
½    Teaspoon sage, dried 
1     Teaspoon salt
1     Teaspoon pepper 
1/3  Cup vegetable broth 
½    Cup walnuts, chopped and toasted 
1     Cup fresh spinach, chopped 
9     Sheets phyllo dough 
¼    Cup olive oil 
1. Heat 2 tbsp. olive oil in a large skillet. Add leeks, celery and carrots cook for 4 minutes.Add tarragon,
sage, salt and pepper cook for 2 minutes.
2. Add broth and bring to a boil. Add the spinach and walnuts and continue to cook untilbroth evaporates.
Remove from heat.
3. Stack two sheets of phyllo dough on top of each other, gently brush top layer with a thin layer of olive
oil. Add a thin line of filling on the side of the dough lengthwise, leaving a 2 inch border.Roll up and set
4. Repeat. Roll the dough once over the filling and set the already rolled filling next to it andcontinue
rolling. Continue the process until you have three sheets of dough left.
5. Layer the three sheets of dough to make an extra-long sheet. Brush with olive oil and add the large
finished rolled dough on the edge and roll it up. Slice six vents on top with a sharp knife. Place on a
cookie sheet lined with parchment paper and bake in 350 degree oven for 20-25 minutes or until
golden brown.
6. Allow to cool for five minutes before slicing width-wise.
Serving Suggestion
Serve with 4 oz. fresh green beans.
Nutrition Information *From USDA Nutrient Database
Calories: 191 Total Fat: 11.5g Saturated Fat: 1g Carbohydrate: 20g Protein: 3g
Sodium: 356mg Vitamin A: 159μg Vitamin C: 3mg Calcium: 22mg Iron: 1mg Folic Acid: 21μg
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