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Vegetable Wellington

If you are looking for a vegetarian friendly main course for your Thanksgiving table, look no further. This layered wellington with pesto, sauteed kale, roasted yams, seasoned lentils and caramelized onions wrapped in a puff pastry makes a statement and centers your array of side dishes.


  • 1 box frozen puff pastry, defrosted

  • Pesto sauce

  • 2 cloves garlic, chopped

  • olive oil

  • 1 bunch Lacinto kale, de-stemmed and chopped

  • 2 yams, peeled and sliced in rounds

  • 1/2 pound Green lentils

  • 1 pint Vegetable broth

  • 2 white onions, peeled and sliced in rings

  • Spices: cinnamon, paprika, salt, pepper

  • Optional: chopped and pitted dates, feta cheese


  1. Mix sweet potatoes with olive oil and sprinkles of paprika, salt and pepper and dash of cinnamon and spread on baking sheet

  2. Roast at 400 for 10 minutes on each side

  3. Meanwhile, sauté kale in olive oil and garlic until wilted, set aside

  4. Sauté lentils in olive oil, add spices and then add broth, bring to a boil and then simmer for 25 minutes until lentils are tender.

  5. In a frying pan, add 2 T olive oil, add onion slices and cook on low for 30 minutes until reaches caramelization. Stir in chopped dates if desired.

  6. Roll out one sheet of puff pastry and make into a large rectangle. Layer ingredients in the center of the pastry with the longer edges on each side to allow to wrap over horizontally. Pesto, kale, sweet potatoes, lentils, onions, feta. Wrap over bottom and top and then sides and seal. Repeat with second puff pastry sheet. Use any extra dough to make leaves or other design or use knife to create design.

  7. Bake in oven at 400 degrees for 30 minutes, until puff pastry is golden brown.

  8. Slice to serve. Pictured below with sides of butternut squash soup, corn pudding, mashed potatoes and gravy, green salad, roasted Brussel sprouts, sauteed green beans with crispy onions and almonds, stuffing and fresh cranberry sauce


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