5 Star Vegan Mushroom Seitan Wellington đ± 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 patĂ© 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 pùté, 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:
- Seitan Roast
- Mushroom Pùté
- 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 pùté 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.
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 pùté Spread pùté on pastry dough Wrap seitan roast in pastry Bake until golden brown Arrange on platter Enjoy!
đ„See the complete recipe with details below.
đ„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
5 Star Vegan Mushroom Wellington
Equipment
- food processor
- large bowl
- Large spoon or handled scraper
- 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 Pùté
- 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 Pùté
- 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 pùté.
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 pùté on pastry, leaving 3 edges bare. Spread all the way to edge on one side.
- Place slightly cooled roast on the side with pùté 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 pùté 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
Nutrition
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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!