Vegetarian Beetroot Wellington with Mushroom & Merlot Gravy
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Brand
Elevate your menu with Beetroot Wellington. This recipe features a flavourful filling of sautéed butternut squash and red onion, enhanced by MAGGI Vegetable Bouillon for a savoury depth.
The Mushroom & Merlot Gravy, made with MAGGI Vegetarian Gravy, serves as the star of the dish, providing a rich, velvety finish that perfectly complements the sweetness of the beetroot.
With more customers looking for exciting and high-quality vegetarian options, this Wellington is a fantastic alternative to traditional meat-based dishes. It’s a standout choice that caters to the growing demand for plant-based meals.
The filling and easy-to-use MAGGI products help to make the kitchen prep more efficient too. The mushroom and merlot gravy can be quickly prepared and served consistently, keeping service running smoothly during busy periods.
Beetroot Wellington is perfect for seasonal menus and special occasions, making it a great option for events like Christmas, New Year’s, or even a festive pub menu.
For full recipe read below or click here for more vegetarian menu ideas.
- 50ml vegetable oil
- 400g butternut squash, diced
- 250g red onion, diced
- 300g chestnut mushrooms, blitzed
- 5g thyme
- 5g sage, finely chopped
- 250ml water
- 10g MAGGI Vegetable Bouillon
- 50g oats
- 500g cooked puy lentils
- 100ml double cream
- 100ml double cream
- 30g butter
- 150g onions, diced
- 300g mushrooms, sliced
- 2 bay leaves
- 5g thyme
- 200ml Red wine
- 1ltr water
- 65g MAGGI Vegetarian Gravy
- 500g puff pastry
- 150g Cabbage, blanched
- 50g egg (1)
- 2g cracked black pepper
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1For the Filling: Heat the oil in a pan over medium heat. Add the butternut squash, onion, and garlic. Gently cook for 10 minutes, stirring occasionally.
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2Add the blitzed mushrooms, sage, and thyme to the pan. Continue to cook for an additional 10 minutes.
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3Pour in the water and add the MAGGI Vegetable Bouillon, lentils, oats, and cream and Simmer the mixture until it is almost dry.
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4Remove the filling from the heat and allow it to cool.
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5Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface and spoon half of the filling into the center of the pastry.
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6Place the beetroot lengthwise along the middle of the filling. Spoon the remaining filling on top of the beetroot.
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7Fold over the edges of the puff pastry to enclose the filling. Brush the edges with egg wash to seal.
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8Brush the top of the pastry with the remaining egg wash and sprinkle black pepper over the top for seasoning.
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9Bake: Bake in a preheated oven at 170°C for 50 minutes, or until the pastry is golden brown.
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TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
599 kJ 144 kcal |
2116 kJ 507 kcal |
8400 kJ 2000 kcal |
25% |
|
Fat |
7.8g |
27.6g |
70 |
39% |
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of which: saturates |
3.4g |
11.9g |
20 |
60% |
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Carbohydrate |
13.0g |
45.9g |
260 |
18% |
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of which: sugars |
3.3g |
11.6g |
90 |
13% |
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Fibre |
2.7g |
9.4g |
- |
- |
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Protein |
4.0g |
14.1g |
50 |
27% |
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Salt |
0.46g |
1.61g |
6 |
27% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
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2116 kJ 507 kcal |
27.6 g | 11.9 g | 11.6 g | 1.61 g |
| 25%* | 39%* | 60%* | 13%* | 27%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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