RECIPE: Festive Vegan Shiitake Stuffed Seitan Plait

Festive shiitake stuffed seitan plait

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

vegan Seitan Plait recipe

Festive Vegan Shiitake Stuffed Seitan Plait

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

For the stuffing:

  • olive oil
  • 170 g shiitake mushrooms (sliced)
  • 2 leeks (sliced)
  • 3 garlic cloves (minced)
  • 1 tbsp dried thyme
  • 40 g breadcrumbs
  • 1 vegetable stock cube
  • juice of ½ a lemon
  • salt and pepper (to taste)

For the roast:

  • 3 garlic cloves
  • ½ a tin of cooked pinto beans
  • 325 ml vegetable stock
  • 3 tbsp soy sauce
  • ½ tsp liquid smoke
  • 4 sun-dried tomatoes
  • 2 tbsp olive oil or oil from sun-dried tomatoes
  • 300 g vital wheat gluten
  • 15 g nutritional yeast
  • 1 tsp sweet paprika
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • pepper (to taste)
  • 320 g ready-rolled puff pastry
  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.