Vegan Seitan Wellington

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This vegan seitan Wellington is incredibly delicious! Picture a tender seitan fillet wrapped in a flavorful mushroom paste, all encased in crispy puff pastry. Ideal for special occasions, this recipe requires just 2 hours of active cooking time and a handful of ingredients. The result? Absolutely mouthwatering and bound to delight everyone!

If you enjoy this vegan seitan Wellington, you absolutely must try this vegan mushroom Wellington as well; it's a delight. If you're looking for other recipes similar to this one, I recommend trying this vegan roast beef; it's always a big hit!

⭐ Why I love this recipe

I love this recipe because it combines rich flavors and textures to create a truly satisfying dish. The vegan seitan fillet, made from beans and vital wheat gluten, is tender and flavorful, while the savory duxelles add depth with their mix of mushrooms, tofu, and aromatic herbs. Wrapping it all in vegan prosciutto and puff pastry gives it a delightful crispness and stunning presentation.

This recipe is also perfect for special occasions. You can prepare the components in advance, making it easy to assemble and cook when you’re ready. So it's not only delicious but also super handy!

🧾 Ingredients

To make this vegan seitan Wellington, you need a handful of ingredients and 2 hours of active cooking time. These are the key ingredients for this recipe:

• Vital wheat gluten: This is the main ingredient for making the seitan fillet. It gives the perfect texture and is delicious! It’s increasingly available in supermarkets or stores specializing in vegetarian and vegan cuisine.

• Raw beetroot: I use this to give a realistic color to the seitan fillet. Use fresh, not pre-cooked beetroot if you want to achieve a color similar to a traditional fillet.

• Champignons: With these mushrooms, we make the duxelles, a super flavorful mushroom paste that makes the Wellington even tastier. Champignons have a delicate yet earthy flavor and a firm texture, which helps create a rich and smooth paste. Their mild taste blends perfectly with the other ingredients, allowing the aromatic herbs and smoked tofu to shine without overpowering the dish.

• Smoked tofu: I use smoked tofu to make the duxelles even more flavorful. The smokiness adds a depth to the taste of the mushroom paste.

• Vegan prosciutto: I use vegan pastrami, but any kind of vegan prosciutto that you like will work fine. Vegan prosciutto adds a savory note of umami, enhancing the overall flavor of the Wellington.

• Vegan puff pastry: Almost all commercially available puff pastries are vegan because they’re made with palm oil. So you shouldn’t have any problem finding it. The one I use is rectangular, and I recommend opting for the same shape.

🥄 Equipment

To make this vegan seitan Wellington, I use a food processor to combine the ingredients for the seitan fillet and finely chop the mushrooms. Additionally, I use a skillet to cook the duxelles and a baking dish to bake the Wellington in the oven.

🥣 How to make

This chapter breaks down the recipe with step-by-step instructions, complemented by helpful visuals for each stage. Follow along, and let the pictures guide you through the recipe.

Step 1: For the fillet, place beans, garlic powder, onion powder, paprika, salt, beet puree, 1 tablespoon mustard, maple syrup, and olive oil in a food processor and blend until smooth. Add vital wheat gluten and continue blending until a lump-free mixture forms. Knead the dough for 3-4 minutes, then shape it into a fillet.

Step 2: Wrap the fillet in cheesecloth and simmer over low heat in vegetable broth for 90 minutes, turning it 2-3 times. Add more broth as needed to keep the fillet partially submerged. Remove the fillet from the broth, let it cool completely, then place it in an airtight container, refrigerate overnight and make the duxelles.

Step 3: For the duxelles, finely chop mushrooms and tofu in a food processor. Heat a skillet over medium heat, add the vegan butter, and sauté the onion, garlic, and thyme for 5 minutes. Add the mushroom mixture, season with salt and pepper, and sauté for 15-20 minutes until golden-brown. Pour in white wine and cook for another 2-3 minutes. Remove from heat, let cool completely, then store in an airtight container in the refrigerator overnight.

Step 4: The next day, brush the fillet with 2 tablespoon mustard and sear it on all sides in a hot skillet with a little vegetable oil. Set aside.

Step 5: Lay a piece of plastic wrap on a clean working surface and arrange slices of vegan prosciutto so they overlap slightly, forming a layer. Spread the duxelles over the prosciutto, smoothing it out with a spoon. Place the fillet on top, brush with the remaining 2 tablespoons of mustard, and roll it up. Chill the wrapped fillet briefly in the refrigerator.

Step 6: On a clean surface, lay out a sheet of baking paper and roll out the puff pastry on it. Remove the fillet from the refrigerator, discard the plastic wrap, and place the fillet on the short edge of the puff pastry. Roll up the fillet in the puff pastry, pressing the seams tightly and trimming any excess. Brush the Wellington with soy cream, sprinkle with flaked salt, and bake in the center of the oven at 190°C (380°F) for 30-35 minutes.

👨🏻‍🍳 Expert tip

To ensure your puff pastry stays crispy and doesn't get soggy, make sure the duxelles and seitan fillet are completely cooled before wrapping them in the pastry. This will help maintain the perfect texture and prevent excess moisture from seeping into the puff pastry during baking.

Once you've assembled your Wellington, you can cover it with plastic wrap and let it rest in the refrigerator for up to one day before baking. This resting period allows the flavors to meld together and the pastry to firm up, resulting in a more cohesive and flavorful dish when baked.

💭 Top tip

For easy slicing and serving, allow the Wellington to cool for 10-15 minutes before cutting into it. This brief resting period allows the filling to set slightly, making it easier to achieve clean, neat slices without the risk of the filling spilling out.

🥗 What to serve with

This seitan Wellington complements a variety of side dishes beautifully. Pair it with this whole baked cauliflower, or this vegan potato gratin. For something lighter serve it with sautéed vegetables or creamy mashed potatoes. Alternatively, embrace Italian flair with a vegan risotto alla Milanese.

❄️ Storage

You can store any leftovers in the refrigerator for up to 3 days. Simply wrap the Wellington tightly in plastic wrap or aluminum foil to prevent it from drying out and absorbing any odors from other foods in the fridge. When ready to enjoy again, gently reheat individual slices in the oven at 150 degrees Celsius (300° Fahrenheit) for 20 minutes.

You can also store the Wellington in the freezer before cooking it. Simply pack it tightly in plastic wrap, place it in an airtight container, and store it in the freezer for up to 2 months. When you're ready to enjoy it, allow it to thaw overnight in the fridge before baking it as described in the recipe card below. It's important to note that freezing the Wellington may cause the pastry to lose some of its crispiness, and the filling might become slightly softer and lose a little moisture."

📔 FAQ

🎥 Video

📖 Recipe

Vegan Seitan Wellington

Carlo Cao

This vegan Wellington is a dream come true. The roast is tender and juicy, the mushroom cream adds richness and flavor and the layer of pastry adds a touch of crispiness. The result is a plant-based Wellington that everyone will love!

5 from 58 votes

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Prep Time 1 hour hr

Cook Time 1 hour hr

Resting Time 12 hours hrs

Total Time 14 hours hrs

Course Main Course

Cuisine French

Servings 6

Ingredients

 

MetricImperial (US)

 

1x2x3x

Seitan Filet

• 100 g canned white beans
• 1 teaspoon garlic powder heaped
• 1 teaspoon onion powder heaped
• 1 teaspoon paprika heaped
• 1 teaspoon salt
• 150 g beetroot pureed with 250 ml water
• 5 tablespoon mustard
• 1 tablespoon maple syrup
• 3 tablespoon olive oil
• 200 g vital wheat gluten powder
• 2 l vegetable stock

Vegan Duxelles

• 500 g champignons mushrooms
• 120 g smoked tofu
• 50 g vegan butter
• 1 onion finely chopped
• 2 cloves of garlic minced
• 2 teaspoon thyme
• 100 ml white wine

Assembling

• 200 g vegan prosciutto
• 1 vegan puff pastry plus minus 25 x 45 cm
• 1 tablespoon vegan cream
• 1 teaspoon salt flakes

Instructions

 

• For the fillet, place beans, garlic powder, onion powder, paprika, salt, beet puree, 1 tablespoon mustard, maple syrup, and olive oil in a food processor and blend until smooth. Add vital wheat gluten and continue blending until a lump-free mixture forms. Knead the dough for 3-4 minutes, then shape it into a fillet.
• Wrap the fillet in cheesecloth and simmer over low heat in vegetable broth for 90 minutes, turning it 2-3 times. Add more broth as needed to keep the fillet partially submerged. Remove the fillet from the broth, let it cool completely, then place it in an airtight container, refrigerate overnight and make the duxelles.
• For the duxelles, finely chop mushrooms and tofu in a food processor. Heat a skillet over medium heat, add the vegan butter, and sauté the onion, garlic, and thyme for 5 minutes. Add the mushroom mixture, season with salt and pepper, and sauté for 15-20 minutes until golden-brown. Pour in white wine and cook for another 2-3 minutes. Remove from heat, let cool completely, then store in an airtight container in the refrigerator overnight.
• The next day, brush the fillet with 2 tablespoon mustard and sear it on all sides in a hot skillet with a little vegetable oil. Set aside. Lay a piece of plastic wrap on a clean working surface and arrange slices of vegan prosciutto so they overlap slightly, forming a layer. Spread the duxelles over the prosciutto, smoothing it out with a spoon. Place the fillet on top, brush with the remaining 2 tablespoons of mustard, and roll it up. Chill the wrapped fillet briefly in the refrigerator.
• On a clean surface, lay out a sheet of baking paper and roll out the puff pastry on it. Remove the fillet from the refrigerator, discard the plastic wrap, and place the fillet on the short edge of the puff pastry. Roll up the fillet in the puff pastry, pressing the seams tightly and trimming any excess. Brush the Wellington with soy cream, sprinkle with flaked salt, and bake in the center of the oven at 190°C (380°F) for 30-35 minutes.

Nutrition

Calories: 713kcalCarbohydrates: 42gProtein: 39gFat: 44gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.1gSodium: 2658mgPotassium: 607mgFiber: 4gSugar: 9gVitamin A: 1249IUVitamin C: 5mgCalcium: 119mgIron: 5mg

Keyword Filet, Wellington

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