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5 Star Vegan Mushroom Seitan Wellington

November 23, 2020 by Connie Edwards McGaughy 3 Comments

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5 Star Vegan Mushroom Seitan Wellington 🌱 An exceptionally delicious plant-based roast made of fresh mushrooms, artichoke hearts, cannellini beans, herbs and vital wheat gluten flour surrounded with a rich and savory mushroom paté baked in a delicate pastry crust.

This elevated vegan spin on a traditional Beef Wellington is the perfect entree and centerpiece for any Thanksgiving or holiday feast. Created with a fantastically flavorful homemade seitan roast and mushroom pâté, this gorgeous plant-based dish is guaranteed to please anyone lucky enough to join you at your table.


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Making this dish is a lot easier than it may seem. The recipe is prepared in 3 easy stages:

  1. Seitan Roast
  2. Mushroom Pâté
  3. Puff Pastry Dough – which you can buy packaged at the store. Just make sure to check the label for all vegan ingredients.

The superstar of this recipe is the fabulous mushroom pâté that surrounds the savory seitan roast. It is out of this world scrumptious. I suggest making extra and serving it as a spread for crackers or toasted bread.

We love serving this fabulous Vegan Mushroom Seitan Wellington during the holidays.
Vegan Thanksgiving dinner with mashed potatoes, yams, stuffing, green bean casserole and seitan loaf

I made sure to place a slice right next to my mashed potatoes so that I could ladle my favorite vegan homemade mushroom gravy over both. OMG it was so delicious!

What is Seitan?

If you haven’t tasted seitan before, it has a mild flavor and dense chewy texture very similar to meat, hence it’s common nickname “wheat meat”. Seitan easily absorbs any seasonings and flavors it is cooked with making it a very suitable plant-based substitute for traditional meat dishes.

Is Seitan Healthy?

Made from wheat gluten, seitan is full of protein. It offers a lot of nutritional value but should be avoided by anyone with gluten or wheat allergies or celiac disease.

According to this article in verywellfit.com

Seitan is almost pure protein. Therefore, it serves as a great source of protein for people following vegetarian and vegan diets, who sometimes struggle to get their daily allotment of protein. Just one serving of seitan (around 2.5 ounces) contains around 17g of protein.

That same one serving of seitan contains around 90 calories in total, with just 4g of carbs (including 1g of fiber) and a negligible amount of fat. Seitan also contains some important trace minerals, including a healthy supply of iron.

Although seitan is a processed food, it can represent a healthy addition to your diet as a protein-rich meat substitute that is low in saturated fat. Since it can take on the taste of meat (depending on preparation), seitan-based dishes and meals might appeal even to some confirmed meat-eaters, perhaps aiding in a switch to a more plant-based diet.

How to make a Mushroom Seitan Wellington

  • Prepare and bake a seitan roast
  • Remove from oven & cool
  • Roll out pastry dough
  • Create mushroom pâté
  • Spread pâté on pastry dough
  • Wrap seitan roast in pastry
  • Bake until golden brown
  • Arrange on platter
  • Enjoy!

🥕See the complete recipe with details below.

🥕Do you love the Wellington? Here are more delicious holiday dishes to try!

  • Easy Vegan Mashed Potatoes
  • Vegan Classic Green Bean Casserole
  • Simple Maple Cranberry Yams
  • Best Homemade Vegan Pumpkin Pie
  • Simple Vegan Homemade Stuffing

very vegan 🌱 very good

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕

5 star vegan mushroom seitan wellington

5 Star Vegan Mushroom Wellington

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 6
Calories: 457kcal
Author: Connie 🥕
5 Star Vegan Mushroom Seitan Wellington 🌱 An exceptionally delicious plant-based roast made of fresh mushrooms, artichoke hearts, cannelini beans, herbs and vital wheat gluten flour surrounded with a rich and savory mushroom paté baked in a delicate pastry crust.
Print Recipe

Equipment

  • food processor
  • large bowl
  • Large spoon or handled scraper
  • Measuring cup
  • Measuring spoons
  • Cutting board or silicone pastry mat
  • baking sheet
  • Parchment paper
  • Foil
  • skillet
  • Heat proof spatula or turner
  • Rolling Pin

Ingredients

Mushroom Seitan Roast

  • 4 oz mushrooms cremini – washed and trimmed
  • 5 oz artichoke hearts marinated in oil – drained
  • 3 cloves garlic
  • 3 Tbsp nutritional yeast
  • 1/4 tsp black pepper
  • 1/2 tsp sage dried
  • 1/2 tsp rosemary dried
  • 1/2 tsp thyme dried
  • 1/2 cup oatmeal old fashioned or thick cut
  • 1 Tbsp soy sauce
  • 3/4 Tbsp vegetable bouillon
  • 3/4 Tbsp red miso paste
  • 6 oz cannellini beans drained -1/2 can
  • 1-1/2 cups vital wheat gluten flour
  • 3 Tbsp water

Mushroom Pâté

  • 1 small onion brown – peeled & diced
  • 1 Tbsp olive oil
  • 12 oz mushrooms cremini – washed and sliced
  • 1/2 tsp thyme dried
  • 1/2 tsp sage dried
  • 3/4 tsp salt
  • 22 oz cannellini beans drained – 1-1/2 cans
  • 3/4 cup white wine dry or sparkling
  • 1 Tbsp lemon juice

Pastry

  • 1/2 pkg puff pastry vegan – store bought

Instructions

Mushroom Seitan Roast

  • Preheat oven to 400°
  • Place 4 oz mushrooms, artichoke hearts and garlic in food processor. Pulse until chopped.
  • Add other ingredients except vital wheat gluten flour into food processor. Pulse until just mixed (not blended smooth).
  • In a large mixing bowl, pour vital wheat gluten flour and chopped ingredients. Mix together. Add just enough water to moisten everything to knead into dough. Knead and stretch 6 – 8 minutes until dough becomes grainy.
  • Roll dough into log approx. 3 inches round and 8" long. Wrap dough in parchment paper, then aluminum foil.
  • Place on a baking sheet and bake at 400° for 1 hour. Turn 1/2 way through to bake evenly on all sides.
  • Remove from oven, place on a rack and allow to cool.

Mushroom Pâté

  • Place skillet over med heat. Add olive oil.
  • Place diced onions in skillet. Sauté.
  • Add sliced mushrooms to onions. Sauté until moisture cooks off from mushrooms and onions and are lightly browned.
  • Add seasonings and cannellini beans to onions and mushrooms. Stir. Continue to cook 3 – 4 minutes.
  • Add wine or champagne. Continue to heat until liquid cooks off, but don't let ingredients to burn.
  • Remove from heat and allow to cool for 10 – 15 minutes.
  • Transfer ingredients to food processor. Add lemon juice and blend into a thick pâté.

Pastry

  • Thaw vegan puff pastry sheets per package directions.
  • Roll out pastry until large enough to wrap around roast. One sheet may be ample but it's ok to use two if needed.
  • Spread a thick layer of mushroom pâté on pastry, leaving 3 edges bare. Spread all the way to edge on one side.
  • Place slightly cooled roast on the side with pâté on the edge. Carefully roll the roast up with the pastry, gathering the ends as you go until covered completely in pastry dough. Make sure pâté is not leaking out and the pastry in snug to the roast. Trim excess dough if needed.
  • Place roast on parchment lined baking sheet and bake at 400° for 15 minutes or until pastry crust in baked and golden brown.

Notes

🥕Enjoy any leftover mushroom pâté with crackers, sliced baguettes or toasted bread. It’s absolutely scrumptious!
🥕Use extra puff pastry dough for decorative lattice, leaves or scroll designs. Get creative & have fun! Apply a little bit of water to glue your decorations to the pastry covered loaf.
🥕Refrigerate leftover Wellington wrapped in parchment and foil for up to 3 days.
 
 

Nutrition

Calories: 457kcal | Carbohydrates: 49g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Sodium: 998mg | Potassium: 415mg | Fiber: 9g | Sugar: 3g | Vitamin C: 4mg | Calcium: 101mg | Iron: 5mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

Filed Under: Dinner, Easter, Fall, Holiday, Homepage Slideshow, Main Dish, New Year's, Plant Based, Thanksgiving, Vegan Baking Recipes, Vegan Christmas Recipes, Vegan Dinner Recipes, Vegan Entrees, Vegan Main Dishes, Vegan Recipes Tagged With: best vegan thanksgiving main dish, best wellington recipe, christmas seitan, seitan chicken, seitan pastry, seitan recipes, seitan turkey, stuffed vegan wellington, tasty vegan wellington, the carrot underground seitan wellington, vegan beef wellington, vegan beef wellington seitan, vegan thanksgiving entree, vegan thanksgiving main dish, vegan wellington, veggie wellington, what is a vegan roast

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Reader Interactions

Comments

  1. Connie Edwards McGaughy

    November 23, 2020 at 12:54 am

    5 stars
    This rock star of a vegan entree deserves six, no seven stars in my book. Prepare this for your vegan and non-vegan friends and I promise, no one will be going home hungry!

    Reply
  2. Christine G Anderson

    February 14, 2021 at 3:40 pm

    5 stars
    I made this today due Valentine’s Day it it was spectacular! It was worth the fuss. I never take pictures of my food but tonight I did. (Would post but don’t Insta.)

    Had enough pastry to make a couple of blueberry jam tarts after placing a lattice and (of course) a heart on top. A little pate left as well…

    Thank you!

    Reply
    • Connie Edwards McGaughy

      February 14, 2021 at 4:30 pm

      Christine – your Wellington looks spectacular! Thank you for sharing images with me on FB. I’m so happy you decided to give it a try and loved the results!💚🥕 Well done!

      Reply

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Hi, I'm Connie,

I created The Carrot Underground as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living. I love transforming and elevating favorite traditional recipes into scrumptiously satisfying plant-based dishes that everyone will love - vegans and non-vegans alike. I know you will too! Learn more about my story here.

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