Roast dinners – is there anything quite as comforting as sitting down at a table laden with crispy roast potatoes, bright green peas, steaming carrots and sweet parsnips? And a vegan centre piece, right?
Ok, so perhaps that’s not what everyone imagines. I get it. I mean, for the majority of my life so far, I couldn’t imagine that either. But now? Now I’m all about this seitan & mushroom vegan wellington in place of the more ‘traditional’ roast as the main attraction.
It’s beginning to feel a lot like Christmas…
You may have noticed an increasingly level of more Christmas-sy posts around here lately.. well, it is December guys! And I post what I eat. Yep, my blog planning usually just involves thinking about what I want to make for dinner that week. Or in this case, what I’m planning on making for our Christmas Day dinner.
I never braved wellingtons prior to giving up meat, so I worked blind here in terms of experience. The first time I tried this, I tried it with filo pastry but both my OH and I agreed it didn’t really work. Second time round, I used shortcrust pastry which worked much better.
Seitan stuffed with mushroom!
Maybe this breaks all kind of wellington/vegan welling rules, but I sort of stuffed mine. I made a mushroom mixture before starting the seitan dough, set it aside to cool, then placed it in the middle of the dough and folded the dough around the mixture. For me, this is great because it contrasts with the texture of the seitan and provides additional flavour.
I then use mushrooms again in what is apparently (thank you Google) called a duxelles – this time with diced apple and a little sweetener, which is added after the seitan “log” has been steamed.
In the photos, I forgot to turn my little vegan wellington after wrapping it in pastry, so the duxelles is at the bottom. Don’t do that! It’s not the end of the world but yeah… remember to flip it!
Seitan & Mushroom Vegan Wellington Recipe
Luci Rebecca, Made by Luci
There's no bones about it, near it or in it - this recipe is perfect for special occasions! Make this seitan and mushroom vegan wellington the centrepiece of the table and wow your guests.
- Prep: 20 minutes
- Cook: 1 hour, 20 minutes
- Total: 1 hour, 40 minutes
- Serves 5-6
- Calories 487 (1/5 recipe)
- for the mushroom filling
- 125g onion, finely diced
- 2 cloves garlic, chopped
- 100g mushrooms, sliced
- 3 tbsp (~12g) oats
- 1/8 tsp salt
- 2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- for the seitan
- 2 cloves garlic, chopped
- 200g tin cannellini beans in water (not salted water)
- 1 tbsp soy sauce
- 145g (~1 cup) vital wheat gluten
- 10g nutritional yeast
- 1 tsp each smoked paprika and thyme
- 1/2 tsp each dried oregano and tumeric
- 1/4 tsp salt
- 50ml-100ml vegetable stock
- for the duxelles
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 125g mushrooms, chopped
- 1 small apple (~85 prepared weight), cored and chopped
- 1 tbsp balsamic vinegar
- 1 tbsp sweetener (eg maple syrup, date syrup etc)
- for the pastry wrap
- 1 sheet short crust pastry, rested at room temperature
- First, the filling Put a little oil or water in a frying pan over a medium heat. Once hot, add the chopped onion and saute for a few minutes, then add the garlic and mushrooms and cook until onions are translucent (about 5 minutes).
- Reduce the heat, then add the oats, salt, thyme and rosemary. Stir often and cook until the mixture is quite dry (no more than 5 minutes usually). Set aside to cool.
- Second, the seitan Add the garlic, cannellini beans (water and all) and soy sauce to a processor or blender and blitz until smooth.
- In a mixing bowl, weigh out the vital wheat gluten and nutritional yeast. Add the spices. Stir until well mixed, then make a hole in the centre and pour in the bean mixture.
- Mix together until well combined, and add the stock a little at a time until a dough has formed - it should be quite sticky but not so wet that it remains stuck to your fingers.
- Turn out the dough onto a clean work surface and knead it briefly. I'm no expert at kneading so I do about 2 minutes.
- Then, measure out two rectangles of kitchen foil. Lay them out on another work surface (or kitchen table) - you want one to overlap the other about half way, so that when you roll the seitan in a minute it's fully covered.
- Spritz the kitchen foil with oil and put the seitan dough on top. Spread or roll it into a rectangular shape.
- Spread out the mushroom mixture along the middle. Fold the long sides of the dough sides up and over, so the mushroom mixture is encased in the middle. Fold in the ends so it's fully encased.
- Roll up in the tinfoil and twist the ends to secure it closed.
- Steam for about 35 minutes (I used an electric steamer) then let cool until no more steam is rising from it (about 10 minutes)
- Meanwhile, make the duxelles. Using the same frying pan as earlier (let's not needlessly make ourselves washing up to do!) heat up a little oil or water over a medium heat and then add the mustard and cumin seeds. Cook gently until the mustard seeds start to pop. Then add the chopped mushrooms, apple and balsamic vinegar. Stir well to make sure everything's coated. Add about 2 tablespoons of water and cook down until the apple is softened. Add the sweetener and reduce the heat to as low as possible. Cook until the liquid has reduced, then set aside to cool.
- Preheat the oven Give your oven time to heat up before assembling. You want it at about 200°C.
- The final act Once the seitan has cooled, roll out your pastry onto a work surface into a rectangle long enough to git your seitan roast. Spread the duxelles along the middle, then add the seitan on top. Similar to earlier, fold up the two sides to cover the seitan and fold in the ends like you're wrapping a present.
- Flip upside down, so that the seam is on the bottom.
- Place on a greased baking tray (I use baking parchment with a little oil sprayed on, or kitchen foil in a pinch). Glaze with a little oil or melted dairy free butter. Place in the centre of a preheated oven and bake for 40 minutes, rotating in between. It should be golden brown once done, then remove from the oven and let it sit for 10 minutes to rest before serving.
If you want, you could steam the seitan a day or two before you need to make the actual wellington to save time on the day. Just keep it wrapped in clingfilm/in an airtight container in the fridge.