Historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington. Originally a steak dish, here we bring the Wellington up to date with a fully vegan, seitan Wellington.

Ingredients:

• 2 packs of ready made puff pastry
• 300g mushrooms, chopped
• 1 small packet of stuffing mix e.g. Paxo or similar
• A 500g Seitan Roast log
• 1 medium onion chopped
• 2 cloves of garlic crushed
• 2 teaspoons of yeast extract
• 2 tablespoons of soy sauce

Method:

• Make up the stuffing mix with boiling water and set to one side.
• Chop the onions and fry them for a couple of minutes and then add the chopped mushrooms and crushed garlic and fry for a few minutes until the onions are clear and the mushrooms go soft.
• Chop the onion and mushroom mixture finely, ideally in a food processor.
• Add the cooked mushroom and onion to a bowl and mix in the stuffing, soy sauce and yeast extract.
• Chop the half log of Seitan Roast finely in a food processor so you get fine flakes and add it to the chopped mushroom, onion and stuffing mixture. Mix it in thoroughly.
• Lay one sheet of the puff pastry on a baking tray and put the mixture in the middle of the sheet and form into a big sausage shape.
• Lay the other sheet of puff pastry over the top of the mixture and pinch round to make a parcel. Glaze with oat milk or similar.
• Put in a preheated oven at 180° C for about 30 minutes until it is crisp and browned.
• Slice and serve with a thick rich gravy and vegetables of choice.

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