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As we are slowly approaching the Holiday season, I’m starting to think about festive dishes to serve on the Christmas table. Introducing Vegan Seitan Wellington!
This vegan Wellington will definitely be the centerpiece! It consists of a super tender and meaty seitan roast coated in mushroom duxelles and wrapped in a flaky puff pastry. Ready?
It starts with the duxelles, which is a mix of finely chopped mushrooms, shallots, garlic, and thyme. It is sautéed in a skillet until it forms a paste that will coat the roast.
The mushroom duxelles add a ton of flavor and really are the key to a good Wellington. Once your duxelles are ready, set aside and prepare the roast.
You guys loved my Teriyaki meatballs for their soft and meaty texture, so I slightly tweaked it to make it into a large roast.
The base remains the same, we use a mix of brown rice, red kidney beans, and mushrooms that bring moisture and umami. Then, for flavor, we have sautéed onions, garlic, and spices. What I did differently here is that I added some cinnamon and nutmeg for a more Christmassy flavor and a whole cooked beet that gives the roast a distinct red color. The addition of a beet also adds a natural sweetness to the roast.
To make the roast, you combine all the ingredients in the bowl of a food processor and pulse until you get a paste. Don’t process it too long, though; you want to keep some texture. Once this is done, transfer to a large mixing bowl. At this step, you can be creative and tweak the recipe a bit by adding a handful of raisins, cranberries, pecans, or walnuts for more flavor and some crunchiness.
Then, for a meaty texture, I combined the mixture with vital wheat gluten. Unlike most seitan roasts, this one is moist and tender. Gone are the dry and too-chewy roasts! If you are gluten-free, I guess you could substitute the gluten for gluten-free breadcrumbs. Be aware the texture won’t be as meaty, though.
The next step is shaping the Wellington. Start by spreading the mushroom duxelles in the center of a vegan puff pastry. Then, place the seitan roast on it and generously brush it with mustard. Mustard adds another layer of flavor that goes very well with the mushrooms.
To shape it into a nice log, I recommend using plastic wrap. Use plastic wrap to wrap the seitan roast in the puff pastry, then pinch the ends of the pastry to seal it.
For the decoration, you can go with a classic lattice pattern or nothing at all. Personally, I added a vegan logo on the crust. At least I tried.
45 minutes in the oven, and you end up with this beautiful golden brown Wellington!
This vegan seitan Wellington roast is perfect for the holidays. It’s festive, flavorful, and even more delicious served with gravy, asparagus, and mashed potatoes on the side. It’s the ultimate holiday dish!
Let me know in the comments if you try this recipe!
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Vegan Wellington
Ingredients
Mushroom Duxelles
- 6 cups (400 g) mushrooms (white button or cremini)
- 2 shallots
- 3 cloves of garlic
- 1 tsp thyme
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 tbsp (15 ml) oil
Seitan Roast
- 1 tbsp (15 ml) olive oil
- 1 medium onion diced
- 2 cloves of garlic minced
- 1 tsp freshly grated ginger
- 2 cups (140 g) sliced mushrooms
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) maple syrup
- 1/2 cup cooked brown rice
- 1 cup (170 g) cooked red kidney beans
- 1 (130 g) cooked medium beetroot (see notes)
- 1/2 cup (50 g) almond flour
- 1 tsp oregano
- 1/4 tsp each: smoked paprika, chili, cumin
- 1/8 tsp each: cinnamon, nutmeg
- 1 cup vital wheat gluten
- 3 tbsp (45 ml) yellow mustard
- 1 (230 g) vegan puff pastry roll
“Egg” Wash
- 3 tbsp (45 ml) almond milk
- 2 tbsp (30 ml) maple syrup
Instructions
- Start by preparing the mushroom paste (also called duxelles). Place the mushrooms, shallots, garlic, thyme, salt and pepper in the bowl of a food processor. Process until the mushrooms are very finely chopped.
- Heat the tablespoon of oil in a large skillet over medium heat. Once hot, add the mushroom mixture and cook for 10-15 minutes, or until mushrooms have released their moisture and there is no liquid left. Stir regularly to prevent burning. Once the mixture appears almost dry, remove from heat, transfer to a bowl or plate and set aside. Don’t wash the skillet now as we will use it to sautée the onion and garlic for the roast.
- Preheat oven to 375°F (190°C).
- To prepare the seitan roast: heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion, garlic, and grated ginger. Cook for about 3 minutes or until onions become translucent.
- Next, add the sliced mushrooms and cook for another 5-7 minutes. Once the mushrooms are cooked, deglaze the pan with the soy sauce and maple syrup. Cook for 1 minute and then transfer to a food processor.
- To the food processor, add the cooked brown rice, red kidney beans, beet, almond flour, oregano, and spices. Process for 7-10 seconds, or until the mixture forms a slightly chunky paste.
- Transfer the paste to a large mixing bowl. Add the vital wheat gluten and mix until fully incorporated. Don’t overmix as it would make the roast too chewy. Shape it into a large log.
- To assemble the vegan Wellington: lay out the sheet of puff pastry on a layer of plastic wrap (this will be helpful to roll it). Spread the mushroom mixture in the center of the puff pastry, leaving about 2 inches on each side. Place the seitan log on top of the mushroom paste. Brush the log with a generous amount of yellow mustard. Using the plastic wrap, carefully roll the puff pastry tightly around the seitan roast. Seal both ends by pinching the puff pastry. Make sure everything is tight. Place the Wellington on a baking sheet lined with parchment paper and remove the plastic wrap.
- At this step you can decorate it with more puff pastry, this is optional. You can also use a knife to draw shapes or lines on top.
- In a small bowl, combine the almond milk and maple syrup to make a vegan “egg” wash. Brush the top and sides of the Wellington with the egg wash and sprinkle with coarse sea salt.
- Bake for 45-50 minutes, or until the pastry is golden brown. Remove from the oven and let it cool 5-10 minutes before cutting into thick slices.
- Serve with your favorite gravy or peppercorn sauce and roasted potatoes and/or greens on the side!
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Hi Thomas, I commented way back in 2018 but wanted to comment again. I make this Wellington often for special occasions and recently made this as part of a celebration dinner. I was the only vegan attending but wanted to make something that everyone could try. It was an absolute hit with everyone. I had several guests come up to me afterwards and say that they were very much meat eaters but that the Wellington was divine and truly delicious and that they had had seconds of it. Just shows how wonderful vegan food can be. Thank you again for your wonderful recipes – you are my go-to for fabulous recipes, particular when I want showstoppers.
Hi Christine,
I’m so happy to hear you and your guests liked this Wellington 🙂
Thanks for your kind words and rating!
Hi Thomas, thinking of doing this for Christmas and wondered if it can be made ahead of time up to step 9 and then frozen. Then defrost and cook as normal on Christmas Day?
Thanks
Hi Rob,
I would then recommend freezing the filling and only wrapping and baking the loaf on Christmas day.
Hands up I’m no vegan but have made a small trial version for my daughter’s Christmas main. Delicious. Will knead the mix a little rather than just mixing in the seitan in order to get a firmer texture. Christmas lunch sorted.
Thank you.
Great! Hope your daughter will like it 😉
Hey Thomas!
I was wondering if basmati rice would work instead of brown rice? Or if I could just pick up one of those small pre-cooked rice things (Uncle Ben’s brand here in the US.)
Hey John,
Yes, white rice will probably work as well!
Hi Thomas,
As always I am a great fan of your work. This looks wonderful, I have yet to make it, but when I do I will let you know how it went. Today I am also going to try the Seitan chicken in a vacuum bag so I will let you know how that goes.
The reason for the comment is simple. I would love to make a good sliceable meatloaf to serve when friends come around. Have you any ideas how I could do that? I am sure it would be popular but I would like to base it on some sort of seitan recipe so when you cut it, it will stay together. Keep up the good work you have many fans for sure.
Hi Roger,
Thanks for your kind words!
I do not have any recipe for a sliceable meatloaf yet unfortunately, but I will add it to the list 🙂
Hi Thomas!
I haven’t tried this yet but I’m drooling. Will make it soon. Can you sub different flours if you don’t have almond flour? Or is there a specific reason you use Almond flour? Can’t wait to try this one.
Hi Deb,
Almond flour brings some moisture and richness to the filling, so I don’t think you will get the same results with another flour.
this is fantastic thanks for that , can i have nutrition values for this ????
You’re welcome! I don’t have nutritional values for this recipe, but you can calculate them using an online calories calculator.
Tried this recipe and am really happy with the result. The taste and texture are really good.
Thanks for your feedback 😉
We had this for Xmas dinner. It was a success – just had the leftovers for Boxing Day lunch. Just the right amount of seitan I think.
Thanks Peter !
Wow, Jonathan, this looks sooo yummy and is on my to do list.
Can I make it ahead of time and freeze it?
I need to pre-make 5 or 6 main dishes ahead of the holidays. 🙂
Cheers,
Kareen
Who is Jonathan? 🙂
I don’t think freezing puff pastry will give you good results, you could probably freeze the filling though and then bake with puff pastry.
When rolling the dough/roast with plastic wrap, do you roll lengthwise or crosswise? Also, I am unable to find chestnuts in rural Iowa. Would replacing the roasted chestnuts with roasted hazelnuts work okay? Thanks.
I roll it lengthwise. Well, you could add roasted hazelnuts for some crunch but chestnuts are quite different in term of texture and flavor.
This is outstanding. Didn’t take as long as I feared, either. LOVE IT!
Thanks for your feedback! 🙂
Thomas, I tried Thatcher once. It worked but it works better with the Puff pastry.
Sorry, Thatcher should be: that.
Can. I replace the puff pastry with pie doug instead ?
Hi Mary, that should work!
Thank you Thomas! I loved the fois gras recipe and am attempting a seitan steak with a “medium rare” bite. That is not chewy. Do you think the beef here would work, will it sear but still be tender inside? Alternatively, please develop a steak or lamb recipe 🙂
Hi Jaya,
Thanks! This one will be tender and chewy so it’s not what you are looking for I’m afraid.
Hi Thomas! I have made so many of your recipes, so came here hoping to find a Wellington, and VOILA! Of course you have a recipe.I am going to make it for Thanksgiving next week, so thought I would ask if over time you have revised this recipe based on your own experience cooking it, or based on other feedback you have receive (not many suggested changes in the comments, that’s for sure!). Your big fan, Nancy
Hi Nancy,
Great, let me know how it goes!
Your recipes are truly beautiful and amazing. I have been a vegan home cook for 33 years and I have never come across recipes as delicious and lovely as these Thomas. Thank you. This Wellington recipe wowed everyone. xox, Lolly Miller
Thanks Lolly! I’m happy you liked this wellington!
I made the Wellington for Christmas. I made this dish several times before and we’re getting addicted to it! This was a very good choice for Christmas day, with a nice salad. Great! One of your best recipes Thomas. I do like working with gluten.
I’m glad you like this wellington recipe! Thanks! I also like gluten for meaty dishes.
Hi Thomas,
This recipe looks and sounds amazing! I will make this for Christmas. I’m afraid to overmix the gluten though, so I’m wondering: when do you know the paste has the right consistency?
Thank you!
Hi Ries,
Thanks! You know it when the gluten flour is just combined and fully incorporated into the batter. When you don’t see any more white flour in the batter it’s done.
Thanks for your fast reply and lovely recipes! My family and I really enjoy cooking and eating them. You deserve an award and a cookbook, at least!
I’ve been trying to master the art of the vegan cheese fondue for some timw now but so far no luck in that area. Might that be a nice challenge for you, maybe?
Thank you!
Thanks Ries, a fondue recipe will be available in my ebook coming soon 😉
Great news indeed! I can’t wait. When will you publish your e-book?
So I made this recipe for Christmas and it was so good! Vegans, vegetarians, meat-eaters, they all loved it. What a marvellous idea to use the gluten. It gave the ‘meat’ a really good texture. Finally a good and tasty binder for meat-substitutes based on beans i.a. Your creativity is very inspiring. Thanks Thomas!
2019, but no date set yet. I’m glad to hear you liked this Wellington Ries! Thanks for your feedback and rating!
Hi there! The quality of your blog is impressive! Keep it up!
I’m a vegan as well and you’re welcome to check on my space anytime 🙂
Have a lovely day!
Hi Adriana,
Thanks for the kind words 🙂 Have a good day too!
Hi Thomas, looks really nice, will definitely give this a try. Was thinking though, do you think you’d be able to replace the kidney beans (or maybe the rice instead?) with roasted chestnuts. I thought it might give it a more Christmassy flavour??
Hi John,
This should work! I would probably replace the kidney beans. I’m sure the flavor would be amazing!
Hi, Thomas! Just finished making it and put it straight into the freezer, without baking it first. Hope it wasn’t a mistake. At least it worked for other foods. All I can say for now that the flavors were amazing! It was a bit tricky to wrap it, but I’ve managed somehow. Would you advise to thaw it first before baking or just put straight into the oven?
Hi Laana,
Wrapping a large loaf is never an easy task 🙂
I have never frozen unbaked puff pastry so I can’t really help you on this. I hope it won’t soak up too much water. I would probably thaw it in the refrigerator overnight before baking.
Thank you for you advise! This wellington was really delicious! It didn’t seem to loose any of its qualities in the freezer – the texture was perfect, not mushy or dry, perfectly spiced and the shell was crunchy and fluffy. 4 adults finished it in no time!
Awesome! Thanks for your feedback Laana 🙂
Hi Lana,
How long did it take to defrost?
Hi Thomas. This looks amazing. Is the beet just for colour or does the taste come through? I want to make this for a special occasion but I know a few guests really do not like beet 🙁 Thanks
Hi Christine, thanks! The beet is for color and flavor, it adds some sweetness and moisture to the loaf. I think it should still taste great if you leave it out.
Hi Thomas,
I made this and included the beet. Came out beautifully and really is a great recipe, especially for a special occasion. I notice when having the left overs for lunch a couple of days later the seitan tasted even more yummy so this would be a great dish to get a head start if serving for a special dinner. Thanks for another superb recipe.
I guess the flavors have time to merge and develop 🙂
Thanks for your feedback, I’m glad you like it!
Hi Thomas
what a great idea for Christmas! It’s exactly what I was looking for, something really special. Thank you again Thomas!
I eagerly look for your next recipe. Can’t wait to try the teriyaki meatballs, good for kids!
thank you
Susana (from Canada)
Hi Susana,
Great! Hope you will like it 😉
Wow, that looks amazing! SOOO need to try this recipe. Very inspiring. And looks like a great “roast” alternative for Christmas.
Thanks! Let me know if you try it!