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 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.
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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.
🥕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!
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:
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.
Making your own vegan mushroom seitan Wellington is a lot easier than it may seem. The recipe is prepared in 3 easy stages:
- Seitan Roast
- Mushroom Pâté
- 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
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.
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.
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.
Refrigerate leftover Wellington wrapped in parchment and foil for up to 3 days.
🥕Looking for more delicious vegan Thanksgiving and holiday dishes? Try these!
very vegan 🌱 very good
⭐️⭐️⭐️⭐️⭐️ 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!🥕
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 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
Nutrition
⭐️⭐️⭐️⭐️⭐️ 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!🥕
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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
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!
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!
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!