How to Make Festive Seitan & Mushroom Wellington

Perfect the Seitan Foundation

Balance kneading time and ingredient ratios for ideal firm-yet-tender texture.

Master the Mushroom Umami Development

Properly brown mushrooms to concentrate flavors before adding flavor-boosting ingredients.

Execute Temperature Management Strategy

Control component temperatures throughout preparation for optimal pastry texture.

Achieve Professional Assembly Technique

Layer components strategically to prevent moisture migration while maximizing flavor integration.

Baking Tips

Prepare the seitan and mushroom filling a day ahead to save time and allow flavors to develop.

Make sure all components are completely cooled before assembly to prevent the pastry from becoming soggy.

For a gluten-free option, replace the seitan with a mixture of lentils, mushrooms, and gluten-free breadcrumbs or cooked wild rice.

If the pastry becomes too warm while working with it, refrigerate for 15 minutes before continuing.

For even more flavor, add 2 tablespoons of port wine or red wine to the mushroom mixture when adding the balsamic vinegar.

The assembled wellington can be refrigerated for up to 24 hours before baking - just add 5-10 minutes to the baking time.

For a less elaborate version, use a prepared vegan roast and just add the mushroom filling and puff pastry wrapping.

Festive Seitan & Mushroom Wellington

Name: Festive Seitan & Mushroom Wellington
Prep time: 45 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: Contemporary, Plant-Based
Ingredients: For the seitan mixture:; 2 cups vital wheat gluten; 1/4 cup nutritional yeast; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon dried thyme; 1 teaspoon dried sage; 1 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 1 1/2 cups vegetable broth; 2 tablespoons soy sauce or tamari; 2 tablespoons olive oil; 1 tablespoon tomato paste; For the mushroom filling:; 2 tablespoons olive oil; 1 large onion, finely diced; 4 cloves garlic, minced; 1 pound (450g) mixed mushrooms (cremini, shiitake, portobello), finely chopped; 1/2 cup walnuts, toasted and chopped; 1/3 cup dried cranberries, roughly chopped; 3 tablespoons fresh thyme leaves; 2 tablespoons fresh rosemary, finely chopped; 2 tablespoons fresh sage, finely chopped; 3 tablespoons balsamic vinegar; Salt and pepper to taste; For assembly:; 2 sheets vegan puff pastry (store-bought), thawed if frozen; 1/3 cup breadcrumbs; 3 tablespoons Dijon mustard; 1/4 cup unsweetened plant milk for brushing

A spectacular plant-based centerpiece worthy of any holiday table, featuring a savory seitan and mushroom filling wrapped in flaky puff pastry. This Vegan Holiday Roast combines rich umami flavors, varied textures, and impressive presentation to create a memorable main dish that will satisfy vegans and omnivores alike. The hearty interior is enhanced with herbs, nuts, and cranberries to evoke traditional holiday flavors, while the golden pastry exterior provides an elegant finish that makes this dish truly special occasion-worthy.

Prep Time

45 Minutes

Cook Time

Total Time

2H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the seitan mixture:

2 cups vital wheat gluten

1/4 cup nutritional yeast

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 1/2 cups vegetable broth

2 tablespoons soy sauce or tamari

2 tablespoons olive oil

1 tablespoon tomato paste

For the mushroom filling:

2 tablespoons olive oil

1 large onion, finely diced

4 cloves garlic, minced

1 pound (450g) mixed mushrooms (cremini, shiitake, portobello), finely chopped

1/2 cup walnuts, toasted and chopped

1/3 cup dried cranberries, roughly chopped

3 tablespoons fresh thyme leaves

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh sage, finely chopped

3 tablespoons balsamic vinegar

Salt and pepper to taste

For assembly:

2 sheets vegan puff pastry (store-bought), thawed if frozen

1/3 cup breadcrumbs

3 tablespoons Dijon mustard

1/4 cup unsweetened plant milk for brushing

1 tablespoon maple syrup (for glaze)

2 teaspoons olive oil

Optional garnishes:

Fresh herb sprigs (rosemary, thyme, sage)

Whole cranberries

Instructions

First, prepare the seitan. In a large bowl, whisk together vital wheat gluten, nutritional yeast, onion powder, garlic powder, dried herbs, paprika, and pepper.

In a separate bowl, whisk together vegetable broth, soy sauce, olive oil, and tomato paste until well combined.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a dough forms. Then knead with your hands for 2-3 minutes until the dough is elastic but still slightly sticky.

Shape the seitan dough into a log about 8 inches long and 3 inches in diameter. Wrap tightly in aluminum foil, twisting the ends to secure.

Place the wrapped seitan in a steamer basket over simmering water, cover, and steam for 45 minutes. Once done, allow to cool completely while still wrapped.

While the seitan is steaming, prepare the mushroom filling. Heat olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes.

Add the garlic and cook for another minute until fragrant. Then add the chopped mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.

Stir in the toasted walnuts, cranberries, fresh herbs, and balsamic vinegar. Cook for another 2-3 minutes until most of the liquid has evaporated. Season with salt and pepper to taste. Remove from heat and allow to cool completely.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out one sheet of puff pastry into a rectangle approximately 12 x 16 inches. Transfer to the prepared baking sheet.

Sprinkle the breadcrumbs in a strip down the center of the pastry, leaving about 3 inches on either side. This helps absorb any excess moisture during baking.

Spread the Dijon mustard over the cooled seitan log, then place the log on top of the breadcrumbs.

Spoon the mushroom mixture on top and around the sides of the seitan log, pressing it down gently to create a compact shape.

Roll out the second sheet of puff pastry to the same size as the first. Carefully drape it over the filling, pressing down gently around the filling to eliminate air pockets.

Trim the pastry edges, leaving a 1-inch border. Press the edges together with a fork to seal. Use any pastry scraps to create decorative leaves or shapes for the top if desired.

In a small bowl, mix together the plant milk, maple syrup, and olive oil. Brush this mixture all over the pastry.

Using a sharp knife, make several small slashes on top of the pastry to allow steam to escape. If using decorative cutouts, place them on top and brush with more glaze.

Bake for 40-45 minutes until the pastry is puffed and golden brown. If the top begins to brown too quickly, tent loosely with foil.

Allow the wellington to rest for 10 minutes before slicing. Garnish with fresh herb sprigs and whole cranberries if desired before bringing to the table.

Slice carefully with a serrated knife and serve with vegan gravy, cranberry sauce, and your favorite holiday sides.

Festive Seitan & Mushroom Wellington

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Festive Seitan & Mushroom Wellington

Festive Seitan & Mushroom Wellington

Ingredients

Instructions