Vegan Seitan Wellington Roast
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 serve it à la Wellington together with mushrooms, chestnuts, crispy baked Brussels sprouts and finely mashed potatoes.
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.
Notes
Best served with vegan red wine sauce, mashed potatoes and crunchy Brussels sprouts.
Tried this recipe?Let us know how it was!