Vegetarian Wellington With A Pineapple Relish

This tasty vegetarian wellington served with a pineapple and chilli relish will appeal to vegetarian and meat eaters alike.

Our first challenge for Freshly Blogged was to come up with a vegetarian dish using 2 packets (500g each) of Findus Wok Thai vegetables. The challenge was aptly named Frozen Assets and I can tell you that these Findus vegetables are indeed a frozen asset and will be a standard stock item in my freezer from now on. The were tasty and crunchy and had I not known they were frozen I would have sworn they were freshly picked.

Pineapple And Chilli Relish
Pineapple And Chilli Relish

For many years I was a vegetarian and eating out was a challenge. Restaurants would serve up the vegetable side dishes with a baked potato and call it a meal, and my friends would just dish up the vegetables they had cooked to go with the protein, often cooking them together in one dish. I know that vegetarians like to be served a real meal when eating out and I wanted to come up with something that would look like a decent plate of food. I have a few vegetarian readers on my blog and I hope that my vegetarian wellington served with a pineapple and chilli relish ticks all the boxes for them. I know that if I ordered this in a restaurant I would be extremely satisfied with the meal. I also wanted to create a dish that could double as a vegetable side dish so that meat eaters will make this at home.

The Ingredients Week 1
The Ingredients Week 1

Vegetarian Wellington Served With A Pineapple And Chilli Relish

Recipe Category: Vegetarian
All Rights Reserved: An original recipe from Lavender and Lime


For the crepes

  • 1 egg
  • 100 g flour
  • 1 pinch salt
  • 200 mls milk
  • 10 mls canola oil
  • 5 g butter

For the Wellingtons

  • 1 packet 2-minute noodles – mushroom flavour
  • 2 packets 500g each Wok Thai vegetables
  • 10 mls cook additions crushed garlic, ginger and dhania paste
  • Salt and freshly ground black pepper to season
  • 30 g butter
  • 1 x 500g roll phyllo pastry

For the relish

  • 1 pineapple, cored and chopped into small pieces
  • 1 orange, zest and juice
  • 2 Iranian chillies, sliced – optional
  • 5 mls salt
  • 15 mls cook additions crushed garlic, ginger and dhania paste


For the crepes

  • Place the egg into a medium size bowl and beat lightly
  • Add the salt and mix in the flour
  • Gradually whisk in the milk
  • Whisk the oil into the mix and leave to stand for 2 hours

For the wellingtons

  • Place the noodles into a medium size bowl
  • Cover with 1 cup of boiling water
  • As soon as they have softened drain and place back into the bowl
  • Add the seasoning that came in the packet and leave to cool
  • Stir fry one packet of the Findus Wok Thai vegetables with 1 teaspoon of the cook additions crushed garlic, ginger and dhania paste until the vegetables are just warm
  • Place into a colander to cool
  • Stir fry the other packet of the Findus Wok Thai vegetables with 1 teaspoon of the cook additions crushed garlic, ginger and dhania paste until the vegetables are just warm
  • Add to the colander and leave to cool
  • Season to taste
  • Mix the cooled noodles into the vegetables

For the relish

  • Place all of the ingredients into a frying pan and bring to the boil
  • Leave to simmer until all the juice has evaporated – about 40 minutes
  • Serve separately to the wellington and omit the chillies if you are serving the dish to children

To finish the crepes

  • Heat the butter in a crepe pan (if you don’t have one, use a large frying pan)
  • Make as many thin crepes as you can and set them aside to cool
  • They can be frozen to use at a later stage if you don’t use them all up

To construct the wellingtons

  • Preheat the oven to 160° Celsius
  • Melt the butter in a dish
  • Place one sheet of phyllo pastry on your worktop and brush with the melted butter
  • Place a sheet of phyllo pastry on top and brush with butter
  • Place 2 crepes along the long bottom edge and place half of the vegetables along the bottom of the crepes
  • Wrap the crepes around the vegetables and then roll up the pastry
  • Seal the edges with butter and place onto a baking tray
  • Brush butter on the top
  • Repeat the process to make a second wellington
  • Bake for 20 minutes
  • Allow to cool slightly before cutting

Click on the links for conversions and notes.

Vegetarian Wellington
Vegetarian Wellington

Disclosure: This challenge was sponsored by Findus for the Freshly Blogged Challenge. This post is in line with my blogging policy.

What I blogged:

Lavender and Lime Signature

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18 thoughts on “Vegetarian Wellington With A Pineapple Relish

  1. What a unique and flavourful recipe!
    I will have to remember it when my brother the herbivore visits 🙂

  2. Looks like a very sustaining and delicious vegetarian main dish. I’d never used the Findus frozen vegetables either and they were much better than I’d expected. Saves an awful lot of chopping and shredding!

  3. I am constantly put-off by the vegetarian entrees that people come up with. Honestly, they can use some real help.

  4. What a truly appetizing recipe, Tandy! So special & alternative too!

    Waw even! MMMMMMM! It looks truly fantastic too!

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