Seitan Wellington

A simple, delicious vegan Wellington.

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
  • Half of a 1kg Seitan Roast log sliced in half longways
  • 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.

  • EITHER:
    • Lay one sheet of the puff pastry on a baking tray and spread the mixture across the middle of the sheet to form a base for the Seitan Roast.
    • Place the half log of Seitan Roast on top of the mixture curved side up.
    • Lay the other sheet of puff pastry over the top of the Seitan Roast and pinch round to make a parcel. Glaze with oat milk or similar.
  • OR:
    • 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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