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.
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.
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.
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.
🥕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.