Festive Shiitake Mushroom Vegan Seitan Wellington

Festive Shiitake Mushroom Vegan Seitan Wellington

This impressive vegan seitan Wellington recipe is sure to wow your guests this Christmas! Bursting with an irresistible umami flavour, this meat-free vegan wellington with mushrooms is a great vegan roast recipe for vegans and meat-eaters alike.

Total Time: 1 hour 35 minutes

Prep Time: 25 minutes

Cook Time: 1 hour 10 minutes

Calories: 684

Servings: 6

Rating:  

Total Time: 1 hour 35 minutes

Calories: 684

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • For the stuffing:
  • Olive oil
  • 28.333333333333 28.333333333333 g shiitake mushrooms (sliced)
  • 0.33333333333333 0.33333333333333 leeks (sliced)
  • 0.5 0.5 garlic cloves (minced)
  • 0.16666666666667 0.16666666666667 Tbsp dried thyme
  • 6.6666666666667 6.6666666666667 g breadcrumbs
  • 0.16666666666667 0.16666666666667 vegetable stock cube
  • juice of ½ a lemon
  • salt and pepper (to taste)
  • For the roast:
  • 53.333333333333 53.333333333333 g ready-rolled puff pastry
  • 0.5 0.5 garlic cloves
  • 0.083333333333333 0.083333333333333 tin of cooked pinto beans
  • 54.166666666667 54.166666666667 ml vegetable stock
  • 0.5 0.5 Tbsp soy sauce
  • 0.083333333333333 0.083333333333333 tsp liquid smoke
  • 0.66666666666667 0.66666666666667 sundried tomatoes
  • 0.33333333333333 0.33333333333333 Tbsp olive oil or oil from sun-dried tomatoes
  • 50 50 g vital wheat gluten
  • 2.5 2.5 g nutritional yeast
  • 0.16666666666667 0.16666666666667 tsp sweet paprika
  • 0.16666666666667 0.16666666666667 tsp dried thyme
  • 0.16666666666667 0.16666666666667 tsp dried sage
  • pepper (to taste)

Method

  1. Preheat the oven to 170°C/Gas Mark For the stuffing, fry the mushrooms and leeks in oil until soft before adding the salt, pepper, garlic and thyme. Cook for another minute. Crumble in the stock and squeeze in the lemon juice before adding the breadcrumbs. Toss until they are slightly toasted.
  2. For the roast, blitz the garlic, beans, tomatoes, stock, oil, liquid smoke and soy sauce until smooth. Either by hand or in a processor, combine the dry ingredients before adding the wet ingredients. Once fully incorporated, transfer the dough onto a 40cm (16ilength of wide kitchen foil.
  3. Form the mixture into a flattened sausage, leaving 5cm (2ifoil on each side. With the side of your hand, work the mixture flat until the dough is no more than 1cm (½ithick. Place the stuffing on the lower half and, using the foil, roll the roast over to encase the mixture, overlapping it slightly. Twist the ends of the foil so it looks like a big cracker and bake for 40 minutes. Poke the roll with tongs – it should feel very firm. If not, bake further. Remove from the oven and leave to cool.
  4. Unroll the puff pastry sheet with the short end facing you. Cut the two furthest away corners off to resemble a Christmas tree with the very tip missing and cut a square out of the two corners facing you.
  5. Unwrap your roast and, with a bread knife, slice the ends off to reveal a perfect cylinder.
  6. Place on the centre of the pastry, fold the top piece of pastry over and then cut lines along the pastry on either side of the roast, about 1cm apart. Alternate plait the slats diagonally down, before folding the tab of pastry closest to you up and finishing the plait. Decorate with pastry stars, if desired.
  7. Brush with plant-based milk and bake for 15 minutes at 170ºC/Gas Mark Serve hot.

Planning your Christmas dinner menu?

Make planning a delicious feast simple with our guide to the best vegan Christmas recipes.

Written by

Stu Henshall

Stu Henshall

Stu Hensall is the Senior Development Chef for Quorn and Cauldron. and a former contestant on The Great British Bake Off.

www.instagram.com/stuhenshall/

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