Quick and Easy Dinner: Vegan WellingtonDisclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!
Maybe it’s one of your 2013 resolutions, but it’s not always easy to make homemade meals every night of the week. We all have after-work obligations and crazy schedules from time to time, and ordering food might seem tempting after getting home after your normal dinner time.
Don’t give into temptation!
There are plenty of homemade meals you can enjoy that are easy, and some that you can even make in batches for quick future dinners.
Vegan Wellington has become a favorite recipe in our house, and that’s because it’s both delicious and ridiculously easy. My boyfriend eats vegan meals with me from time to time, but this is the only one he specifically asks for, so any of your friends who don’t eat vegan will love this, too.
This recipe will make six servings of Wellington, so if you make dinners for two, that’s three dinners for under $20, and you can prep them all at once!
Here’s what you need:
- Field Roast Celebration Roast (I always get the 1 lb. portion)
- 2 packages crescent rolls (Recommended: Immaculate. There is a “may contain milk” warning but I’ve never had an issue).
- For storage: Wax paper and a large freezer bag
Preheat oven to 425 degrees. Make sure to defrost the Celebration Roast enough so that you can cut six even slices.
Pop open the crescent rolls and use 2 triangles to wrap each slice. Roll them out a little with a rolling pin and place the slice in the middle. I find they usually wrap the best when I have the slice at a slight diagonal. It doesn’t have to be pretty, just make sure you wrap it on all sides.
If you use two triangles for each slice, you’ll end up with about 4 extra crescent rolls. Sometimes I just bake them that same night to have with dinner, and sometimes I like to put a little bit of melted vegan butter and cinnamon sugar in the middle for a yummy and easy dessert to have afterwards. If you come up with fun ideas for the extra dough, let me know!
Once the oven is heated, take the wellingtons you need for tonight’s dinner and put them on a cookie sheet or pizza pan and set your timer for about 20 minutes, checking midway through. I like to flip them after about ten minutes.
While you’re waiting for your delicious dinner to be finished, take all of your other wrapped wellingtons, cover them in wax paper, and put them in a freezer bag to be used for future dinners. I can’t say how long these last in the freezer, since when we make them, they’re gone within 3 weeks at the latest, but I’m sure they’re fine in there for a couple months.
After about 20 minutes, your main course should be brown and puffy. We usually serve with some kind of potato and some kind of greens (we’ve done beans, peas, and spinach in the past), but if you don’t want a hibernation-worthy starchy dinner, doubling up on the greens is a good idea, too. It’s a great meal for the winter and I can’t stress enough how nice it is to have some left over for meals to come.
Have any traditional meals you’d like to see made dairy-free or vegan? Email me at email@example.com, post a comment here or on Facebook, or tweet to me @dairyfreestate.