Seitan Wellington

A simple, delicious vegan Wellington.

Seitan 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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