Vegetables Wellington
75 mins (prep 30, cooking 45)
10 ingredients
8 servings
Vegetarian Times Chef's Challenge 2008 -- Best Entree -- This is delicious, but the recipe makes waaaay too much filling. They tell you to make 8 rectangles and put 2 Tbsp of filling in each one, which means you only need 16 Tbsp = 1 cup of filling. Clearly just a pound of asparagus alone makes more than 1 cup. So... either reduce the filling or plan on having extra for a side dish another night! Other veggies that are yummy in the filling are zucchini, yellow summer squash and sun dried tomatoes (in oil, drained). I also found it more convenient to make 6 larger rectangles than 8, which would have been awkwardly shaped, in my opinion. And we skipped the tomato sauce as well.

Categories:  peppers , greens , main-dish , asparagus , spinach , <-4-hours , vegetarian , vegetable , time-to-make ,
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Serving Size (100.39 g)
Servings 8
Amount per Serving
Calories 193.31 Calories from Fat 136.35
% Daily Value *
Total Fat 15.15g 186.4%
Saturated Fat 9.08g 363.35%
Trans Fat 0.0 %
Cholesterol 37.21mg 99.22%
Sodium 151.08mg 50.36%
Total Carbohydrate 2.97g 7.92%
Dietary Fiber 1.19 g 38.1%
Sugars 1.83 g %
Protein 12.06g 193.01%
Vitamin A 1047.04IU% Vitamin C 3.18mg%
Calcium 330.8mg% Iron 1.89mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red bell peppers, medium onion, baby spinach leaves, prepared pesto sauce, large egg, frozen puff pastry, prepared tomato sauce