Vegetarian Beetroot Wellington
Impress your guests with this new twist on a Wellington dish – a thyme-scented beetroot and veg feast wrapped in flaky puff pastry.
Ingredients
To coat the pastry:
Preparation
Step 1
4 whole beetroot – 600 ml water – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 200 ml dry red wine – 50 ml wine vinegar – 80 g sugar – 1 garlic clove – 1 tbsp mustard seeds – 1 sprig of thyme
Wash and peel the beetroot. Place in a saucepan and cover with water, soy sauce, wine and vinegar. Add the sugar, lightly crushed garlic clove, mustard seeds and thyme. Cover and cook until the beetroot is soft, then remove it from the marinade and leave to cool.
Step 2
50 g millet – 300 g mushrooms – 1 onion – 2 cloves of garlic – 2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp thyme leaves – 1 tsp pepper
Cook the millet according to the packet instructions. Slice the mushrooms, and chop the onion and garlic. Fry the onion in olive oil, add the mushrooms and cook for about 3 minutes. Add the garlic and cook for a further minute. Season with Kikkoman Soy Sauce, thyme, and pepper, and mix well. Add the cooked millet to the mushrooms, mix and blend into a not-quite-smooth paste. Set aside to cool.
Step 3
4 savoy cabbage leaves – 275 g puff pastry – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp water
Blanch the cabbage leaves for about 5 minutes, then briefly place them in a bowl of cold water. Pat them dry.
Roll out the puff pastry into a rectangle. Spread half of the mushroom mixture along the centre of the longer edge. Lay over the cabbage leaves and place the beetroot on top. Cover with the remaining mushroom mixture and press it against the beetroot, then wrap fully in the cabbage leaves. Slice the pastry edges diagonally and fold the strips up over the filling, pressing to seal to each other.
Mix 2 tbsp of Kikkoman Soy Sauce with 1 tbsp of water and brush the top of the pastry with the mixture.
Place in a preheated oven at 200 °C and bake for 20 minutes.
Tip:
Choose equally-sized elongated beetroot so that each portion of the dish is roughly the same size.
Recipe-ID: 1293
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
4 whole beetroot – 600 ml water – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 200 ml dry red wine – 50 ml wine vinegar – 80 g sugar – 1 garlic clove – 1 tbsp mustard seeds – 1 sprig of thyme
Wash and peel the beetroot. Place in a saucepan and cover with water, soy sauce, wine and vinegar. Add the sugar, lightly crushed garlic clove, mustard seeds and thyme. Cover and cook until the beetroot is soft, then remove it from the marinade and leave to cool.
50 g millet – 300 g mushrooms – 1 onion – 2 cloves of garlic – 2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp thyme leaves – 1 tsp pepper
Cook the millet according to the packet instructions. Slice the mushrooms, and chop the onion and garlic. Fry the onion in olive oil, add the mushrooms and cook for about 3 minutes. Add the garlic and cook for a further minute. Season with Kikkoman Soy Sauce, thyme, and pepper, and mix well. Add the cooked millet to the mushrooms, mix and blend into a not-quite-smooth paste. Set aside to cool.
4 savoy cabbage leaves – 275 g puff pastry – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp water
Blanch the cabbage leaves for about 5 minutes, then briefly place them in a bowl of cold water. Pat them dry.
Roll out the puff pastry into a rectangle. Spread half of the mushroom mixture along the centre of the longer edge. Lay over the cabbage leaves and place the beetroot on top. Cover with the remaining mushroom mixture and press it against the beetroot, then wrap fully in the cabbage leaves. Slice the pastry edges diagonally and fold the strips up over the filling, pressing to seal to each other.
Mix 2 tbsp of Kikkoman Soy Sauce with 1 tbsp of water and brush the top of the pastry with the mixture.
Place in a preheated oven at 200 °C and bake for 20 minutes.
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