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Vegan seitan wellington

Watch the video to see detailed instructions

Vegan seitan wellington

Ingredients:
Red paste
  • 1 medium beetroot
  • 1/4 cup chopped onions
  • 1 veg cube
  • 1 tbsp soy sauce
  • 1.5 tbsp mushroom powder
  • 1 tsp molasses
  • 2 tbsp oil
  • 3 tbsp water
  • 1 tsp liquid smoke
 Seitan log
  • washed flour 2.5 cups AP flour (minimum 12% protein) (2/3 blended and 1/3 wrapped around)
  • 15 g re-hydrated shredded mushrooms (stems only) mixed with 2 spoons of red paste and smoked salt
  • 1 cup vital wheat gluten
  • 2 tbsp pea protein
  • Red paste
  • BBQ spices and smoked salt as rub
 Simmer with 
  • 1 bay leaf
  • rosemary
  • 1/2 veg cube
  • 2 cups boiling water
 Gravy 
  • Simmering water
  • onion powder
  • flour
  • water or PB milk
  • all gravy ingredients according to your taste
 Duxelles
  • 2tbsp olive oil
  • 400g finely chopped mushrooms
  • 2 tsp onion powder
  • 1/2 tsp thyme
  • salt to taste 
Puff pastry CHECK THE RECIPE

Cooking instructions:
  1. Mix 2.5 cups of flour with some water.
  2. Add in water slowly until the flour comes together in a ball.
  3. Cover the dough with water and let it rest for about an hour.
  4. Pick the stems of around 15 g of dried mushrooms.
  5. Cover the mushrooms with boiling water and let them re-hydrate while the dough ball is resting.
  6. In a blender, combine 1 medium beetroot, 1/4 cup onion, 1 veg cube, 1 tbsp soy sauce, 2 tbsp pea protein, 1.5 tbsp mushroom powder, 2 tbsp oil, 1 tsp molasses, 3 tbsp water, and 1 tsp liquid smoke.
  7. Blend everything together until you get a very smooth paste.
  8. Wash the flour dough ball to extract the gluten by squeezing and moving it around in water.
  9. Keep washing the gluten until all white starchy parts are gone.
  10. Drain the water and keep the white starch, which can be used for other recipes like vegan bacon, cheese, or pancakes.
  11. Shred the re-hydrated mushrooms into thin strings, and add 2 tsp of the red paste and some smoked salt.
  12. In a food processor, combine 1 cup of vital wheat gluten, 2 tbsp of pea protein, two thirds of the washed gluten, and the red paste until the mixture looks like minced meat.
  13. Arrange the seitan mixture into strips, add the mushrooms in between, spread vegan butter on top, and crumble the Violife Greek white cheese all around.
  14. Roll everything into one log, making sure most of the mushrooms are in the middle.
  15. Stretch and wrap the remaining washed flour around the seitan log.
  16. Wrap everything tightly with plastic wrap and put it in the fridge for an hour.
  17. Spice your board with BBQ rub and smoked salt.
  18. Roll the seitan in the spice mix to coat all sides.
  19. Sear the seitan in olive oil until browned.
  20. Add a bay leaf, rosemary, hot water, and vegetable stock to the pan.
  21. Simmer for an hour, turning the seitan occasionally.
  22. Remove the seitan and let it cool before wrapping it tightly with plastic and refrigerating overnight.
  23. Make a gravy by adding onion powder and flour to the simmering liquid.
  24. Strain the gravy to remove any lumps or spices.
  25. Cook the duxelles by sautéing mushrooms, garlic powder, thyme, and salt in olive oil.
  26. Roll out puff pastry and add a layer of duxelles, then place the seitan on top.
  27. Roll up the pastry and seal tightly.
  28. Refrigerate for 1 hour before baking.
  29. Brush pastry with oat milk and bake at 200 degrees Celsius until the pastry is dark brown.
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