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    Home » Dinner

    5 Star Vegan Mushroom Seitan Wellington

    Date: November 23, 2020 | 12:47 am, Connie Edwards McGaughy - 3 Comments This post may contain affiliate links. See AFFILIATE DISCLOSURE below.

    Jump to Recipe

    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.

    5 star vegan mushroom seitan wellington on a cutting board with fresh mushrooms, cranberries and parsley.

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

    This post may contain affiliate links. I may earn from purchases at no additional cost to you.

    A vegan mushroom seitan Wellington surrounded by fresh mushrooms, parsley, and cranberries.
    A vegan mushroom seitan wellington.

    Why this recipe works

    • It's a showstopper entree for any Thanksgiving or holiday table.
    • So delicious and satisfying.
    • High in protein.
    • Fun to prepare.
    • Pairs beautifully with traditional side dishes like vegan stuffing, cranberry maple yams, and green bean casserole.
    A vegan Thanksgiving dinner plate filled with mushroom Wellington, green bean casserole, mashed potatoes, mushroom gravy, stuffing and cranberry maple yams.
    A vegan Thanksgiving dinner plate.

    🥕Serving Tips

    This 5 Star vegan mushroom seitan Wellington is even more delicious served with mashed potatoes and and a generous ladle full of our favorite vegan homemade mushroom gravy. So delicious!

    A sliced 5 star vegan mushroom seitan wellington.

    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.

    Jump to:
    • Why this recipe works
    • 🥕Serving Tips
    • What is Seitan?
    • Ingredients
    • Instructions
    • Equipment
    • FAQ's
    • Recipe
    • Food Safety

    What is Seitan?

    Seitan (pronounced “say-tan”) is a plant-based meat substitute made from hydrated gluten, the main protein found in wheat.

    What does seitan taste like?

    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 vegan substitute for traditional meat dishes.

    We love serving this fabulous Vegan Mushroom Seitan Wellington during the holidays.

    Making your own vegan mushroom seitan Wellington 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.

    Ingredients

    🥕Mushroom Seitan

    • Mushrooms - cremini
    • Artichoke hearts - marinated
    • Garlic - fresh
    • Nutritional yeast
    • Black pepper
    • Sage - dried
    • Rosemary - dried
    • Thyme - dried
    • Oatmeal - old fashioned or thick cut
    • Soy sauce
    • Vegetable bouillon
    • Red miso paste
    • Cannellini beans 
    • Vital wheat gluten flour
    • Water

    🥕Mushroom Paté

    • Onion - fresh yellow or brown
    • Olive oil
    • Mushrooms - cremini
    • Thyme - dried
    • Sage - dried
    • Salt
    • Cannellini beans 
    • White wine - dry or sparkling
    • Lemon juice

    🥕Puff Pastry

    • ½ pkg puff pastry vegan - store bought

    Instructions

    • 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. Add decorative elements if you like.
    • Or leave plain.
    • Bake until golden brown
    • Arrange on platter
    • Enjoy!

    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

    🥕See the complete recipe with details below.

    FAQ's

    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.

    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 do I make a decorative pattern on this Wellington? Can I pierce the dough to make a design?

    If you have excess dough and would like to make a decorative pattern, use a sharp knife to cut shapes. Moisten the back of the dough shapes with a small amount of water and lightly press down onto the dough-wrapped Wellington. Add detail by gently scoring (with a knife) or embossing the pieces. I don't suggest cutting into or piercing the wrapped roast itself, as the mushroom paté could bubble out while baking.

    Why does this recipe recommend baking the seitan roast in parchment paper and aluminum foil?

    The seitan roast needs to be wrapped to keep it moist and not dry out during the initial baking. There have been studies that have shown that aluminum from foil (and cookware) can leach into food when cooked at high temperatures. I prefer to minimize my exposure to aluminum and one way to do that is by creating a protective barrier using a layer of parchment paper between the food and aluminum foil. This article provides more information about food safety and using aluminum foil.

    How should I store leftover vegan mushroom seitan Wellington?

    Refrigerate leftover Wellington wrapped in parchment and foil for up to 3 days.

    🥕Looking for more delicious vegan Thanksgiving and holiday dishes? Try these!

    Collage images of vegan Thanksgiving dishes.

    very vegan 🌱 very good

    A vegan mushroom seitan wellington.

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

    Recipe

    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
    US Customary - Metric

    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 tablespoon nutritional yeast
    • ¼ teaspoon black pepper
    • ½ teaspoon sage dried
    • ½ teaspoon rosemary dried
    • ½ teaspoon thyme dried
    • ½ cup oatmeal old fashioned or thick cut
    • 1 tablespoon soy sauce
    • ¾ tablespoon vegetable bouillon
    • ¾ tablespoon red miso paste
    • 6 oz cannellini beans drained -½ can
    • 1-½ cups vital wheat gluten flour
    • 3 tablespoon water

    Mushroom Pâté

    • 1 small onion brown - peeled & diced
    • 1 tablespoon olive oil
    • 12 oz mushrooms cremini - washed and sliced
    • ½ teaspoon thyme dried
    • ½ teaspoon sage dried
    • ¾ teaspoon salt
    • 22 oz cannellini beans drained - 1-½ cans
    • ¾ cup white wine dry or sparkling
    • 1 tablespoon lemon juice

    Pastry

    • ½ 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. Using your hands, 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 ½ way through to bake evenly on all sides.
    • Remove from oven, place on a rack and allow to cool.

    Mushroom Pâté

    • Place skillet over medium heat. Add olive oil.
    • Place diced onions in skillet. Begin sautéeing onions.
    • 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 keep a close eye on it, you don't want the other 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.
    • If you have excess dough and would like to make a decorative pattern, use a sharp knife to cut shapes. Moisten the back of the dough shapes with a small amount of water and lightly press down onto the dough-wrapped Wellington.
    • 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 rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    « Vegan Homemade Mushroom Gravy
    Easy Vegan Fiesta Pinwheels »

    Reader Interactions

    Comments

    1. 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
    2. 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

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