No Christmas celebration is perfect without a festive meal. This year, I prepare a vegan roast that is special and festive. This juicy, nicely spiced Seitan roast is a must-have for the festive season. I prepare it à la Wellington together with mushrooms, chestnuts, crispy baked Brussels sprouts and finely mashed potatoes.
My plant based Christmas meal
A roast is not only a classic winter dish but in many families the traditional Christmas meal. On this special day, there is a lot of cooking, sizzling and baking going on in the kitchen to vow guests with special dishes. Many automatically think of meat dishes when they think of a Christmas menu to spoil their loved ones. And forget about us vegans.
However, a Christmas roast is easily done without meat: a vegan Seitan Wellington roast is a wonderful alternative, which is also much appreciated by meat lovers and praised all around. Especially when it is served well seasoned, with mushrooms, chestnuts, delicious mashed potatoes, and tasty baked Brussels sprouts. A beautifully set table, the light of candles and the warm atmosphere are the perfect setting to celebrate the feast of love together with your loved ones.
Seems something is missing?
Of course, the delicious red wine gravy to the vegan Seitan Wellington roast! After all, everyone likes to make a mashed potato lake to let the piece of roast artfully immerse! Check this out: My recipe for a vegan red wine gravy!
If you don’t like your roast à la Wellington, you can serve the Seitan roast as a delicious Seitan roll roast.
For a starter, I recommend a lovely butternut soup or a Jerusalem artichoke soup with pears and walnuts. Naturally, a Christmas meal needs a sweet finish! Check my recipe for a vegan lemon coconut tart, a sponge cake with fruit or have a look at the dessert section of Don’t waste your taste!
Enjoy – and Merry Christmas to all of you!
Vegan Seitan Wellington Roast
Ingredients
Filling:
- 1 Tbsp olive oil
- 1 medium sized onion – finely chopped
- 1 clove of garlic – finely chopped
- 300 g mushrooms different kinds
- 120 g chestnuts ready to eat
- 15 g dried mushrooms
- 1 tsp thyme – finely chopped
- salt and pepper
Seitan dough:
- 180 g Seitan flour / gluten
- 15 g nutritional yeast
- 2 Tbsp tomato paste
- 1 Tbsp mustard
- 50 ml soy sauce
- 150 ml vegetable broth
- 1 small garlic – pressed
Other ingredients
- 1 package of puff pastry dough (25 x 42 cm)
- 2 Tbsp soy drink mixed with 1 pinch of turmeric powder and optionally 1 pinch of Kala Namak
Instructions
- Soak dried mushrooms for 15 minutes in water.
- In the meantime chop onions, garlic, mushrooms, chestnuts and thyme.
- In a large pan heat olive oil and roast onions for about 5 minutes. Then add mushrooms and roast for about 10 minutes until most of the water is evaporated.
- Drain the dried mushrooms but keep the soaking water. You can use it for the red wine sauce. Roughly chop the dried mushrooms, ten add them to the pan together with the chestnuts. Roast for 2 minutes, then add thyme, salt and pepper to taste.
- Preheat oven to 180 °C (356°C) convection heating. In a large bowl combine all the ingredients for the Seitan dough. Mix with your hands and kneed the dough with your hands for about one minute.
- Roll out the puff pastry dough and spread the Seitan dough evenly onto it. Then spread the mushroom-chestnut filling on top. Roll from the long side and decorate the roast as you like with some extra puff pastry dough. Place on a baking sheet.
- With a brush cover the Wellington with the soy drink, Kurkuma and Kala Namak mix.
- Bake for 30-40 minutes in the middle of the oven.
