Vegan Seitan Wellington

Anastasia

2 years ago

It’s been so cloudy and foggy recently that I wasn’t able to take any proper pictures. But I HAD TO share the recipe of this Vegan Seitan Wellington with you because it’s absolutely freaking delicious!

The texture of the seitan is perfect. It’s not too soft, it isn’t dry, and it has a chew. The mushroom duxelles is super easy and delightful. You’ll have to make some preparations in advance, but it’s definitely worth it. This holiday centerpiece will surprise even meat-eaters.

To make a seitan base, blend all ingredients except vital wheat gluten in a high-speed blender until smooth. Add wheat gluten into a bowl of a stand mixer with a dough hook attachment. Pour the wet mixture in.

Start mixing on low speed to incorporate and then increase the speed and mix for about 12 minutes.

Take the dough out and give it a couple of punches. Form a ball, cover with a kitchen towel, and let it rest for 20-30 minutes.

In a large sauté pan, mix all broth ingredients and bring to a boil. Give your seitan the shape of a log about 25cm long and wrap it tightly into clean cheesecloth. Tie the ends and place seitan into the broth, cover, and let it simmer for 30 minutes.

Very carefully turn seitan and cook for another 30 minutes.

After 20 minutes, remove it from the pan and let it cool. Remove the cheesecloth. At this time, you can wrap the seitan in cling film and put it in a fridge overnight.

The next day, start making mushroom duxelles. Pulse mushrooms in a food processor until the mixture resembles large breadcrumbs. Don’t overmix!

Heat vegan butter and olive oil in a large skillet over medium heat. Sauté shallot until soft and translucent. Add mushrooms and thyme and cook, stirring occasionally, for about 10 minutes. Then add wine and cook for another 10 minutes or until all liquid is absorbed. Season with salt and pepper and set aside to cool down.

Place a large piece of cling film on your working surface. Spread the mushrooms evenly on the cling film, leaving about 3cm of space around the edges. Place the seitan log in the middle and roll it in the mushroom mixture simultaneously wrapping it in the cling film.

Place the log in the fridge for 20-30 min to firm up.

Line a baking sheet with parchment paper and set it aside.

Dust your work surface with a little bit of flour. Roll out the third of the pack of puff pastry to an 18 x 30cm rectangle and place it on the baking sheet.

Roll out the remaining puff pastry in a 28 x 36cm rectangle.

Unravel the seitan log from the cling film and place it in the middle of the smaller strip of pastry.

Whisk 2 tablespoons of plant-based milk with a teaspoon of olive oil and brush the pastry’s edges.

Using a rolling pin, carefully lift the larger piece of pastry and place it over the seitan log, pressing well into the sides.

Trim the joints to about 3-4cm rim. Seal the rim with a fork.

Glaze all over the Seitan Wellington with plant milk mixture and, using the back of a knife, mark it with long diagonal lines. But don’t cut into the pastry!

Let it sit on a counter for 20-30 min.

Preheat oven to 200°C (400°F).

Brush the Seitan Wellington with a little bit of plant milk mixture and put in the oven for 25-30 minutes or until the pastry turns golden.

Vegan Seitan Wellington

Perfect holiday centerpiece – Vegan Seitan Wellington.

Author: Anastasia
Prep Time: 1 hour
Cook Time: 1 hour 55 min
Total Time: 2 hours 55 minutes
Yield: 8
Category: Main course
Cuisine: British, Vegan

Ingredients

1 package (450g) of vegan puff pastry
2 tbsp plant milk
1 tsp olive oil

For the seitan base:

150g vital wheat gluten
180g cooked black beans
100g firm tofu
40g beetroot
5g dried porcini mushrooms
1 tsp miso paste
1 tbsp tomato paste
1 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried sage
1/4 tsp cayenne pepper
pinch of Garam Masala
pinch of ground nutmeg
1/4 C red wine
2 tbsp vegetable stock
2 tbsp soy sauce
2 tbsp neutral oil
good pinch of salt

For the broth:

1 1/2l vegetable stock
2 tbsp soy sauce
1 sprig sage
1 sprig rosemary

For the mushroom duxelles:

400g button mushrooms
1 shallot, minced
1 sprig of fresh thyme
100ml red wine
1 tbsp vegan butter
1 tbsp olive oil
salt and black pepper to taste

Instructions

To make a seitan base, blend all ingredients except vital wheat gluten in a high-speed blender until smooth. Add wheat gluten into a bowl of a stand mixer with a dough hook attachment. Pour the wet mixture in.
Start mixing on low speed to incorporate and then increase the speed and mix for about 12 minutes.
Take the dough out and give it a couple of punches. Form a ball, cover with a kitchen towel, and let it rest for 20-30 minutes.
In a large sauté pan, mix all broth ingredients and bring to a boil. Give your seitan the shape of a log about 25cm long and wrap it tightly into clean cheesecloth. Tie the ends and place seitan into the broth, cover, and let it simmer for 30 minutes.
Very carefully turn seitan and cook for another 30 minutes.
After 20 minutes, remove it from the pan and let it cool. Remove the cheesecloth. At this time, you can wrap the seitan in cling film and put it in a fridge overnight.
The next day, start making mushroom duxelles. Pulse mushrooms in a food processor until the mixture resembles large breadcrumbs. Don’t overmix!
Heat vegan butter and olive oil in a large skillet over medium heat. Sauté shallot until soft and translucent. Add mushrooms and thyme and cook, stirring occasionally, for about 10 minutes. Then add wine and cook for another 10 minutes or until all liquid is absorbed. Season with salt and pepper and set aside to cool down.
Place a large piece of cling film on your working surface. Spread the mushrooms evenly on the cling film, leaving about 3cm of space around the edges. Place the seitan log in the middle and roll it in the mushroom mixture simultaneously wrapping it in the cling film. Place the log in the fridge for 20-30 min to firm up.
Line a baking sheet with parchment paper and set it aside.
Dust your work surface with a little bit of flour. Roll out the third of the pack of puff pastry to an 18 x 30cm rectangle and place it on the baking sheet.
Roll out the remaining puff pastry in a 28 x 36cm rectangle.
Unravel the seitan log from the cling film and place it in the middle of the smaller strip of pastry.
Whisk 2 tablespoons of plant-based milk with a teaspoon of olive oil and brush the pastry’s edges.
Using a rolling pin, carefully lift the larger piece of pastry and place it over the seitan log, pressing well into the sides.
Trim the joints to about 3-4cm rim. Seal the rim with a fork.
Glaze all over the Seitan Wellington with plant milk mixture and, using the back of a knife, mark it with long diagonal lines. But don’t cut into the pastry!
Let it sit on a counter for 20-30 min.
Preheat oven to 200°C (400°F).
Brush the Seitan Wellington with a little bit of plant milk mixture and put in the oven for 25-30 minutes or until the pastry turns golden.