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Home » Recipes » Season » Christmas

Vegan Seitan Wellington

By: Thomas Published: 16 Oct, 18 Updated: 30 Nov, 21 57 Comments

Jump to RecipeComments
5 from 7 votes
Vegan Wellington

As we are slowly approaching the Holiday season I'm starting to think about festive dishes to serve on the Christmas table.

This vegan Wellington will definitely be the centerpiece! It consists of a super tender and meaty seitan roast coated in a mushroom duxelles and wrapped in a flaky puff pastry. Ready?

Vegan Wellington

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 adds a ton of flavor and really is the key to a good Wellington. Once your duxelles is ready, set aside and prepare the roast.

Vegan Wellington

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.

Vegan Wellington

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 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.

Vegan Wellington

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 the plastic wrap to wrap the seitan roast in the puff pastry, then pinch the ends of the pastry to seal it.

Vegan Wellington

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.

Vegan Wellington

45 minutes in the oven and you end up with this beautiful golden brown Wellington!

Vegan Wellington

This Wellington roast is perfect for the holidays, it's festive, flavorful and is 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!

Vegan Wellington

📖 Recipe

Vegan Wellington

Vegan Wellington

5 from 7 votes
Author: Thomas
Vegan Wellington with a meaty seitan filling, garlicky mushroom duxelles, and a flaky pastry crust! A delicious main for Christmas or Thanksgiving!
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Servings 8 servings

Ingredients
 
 

Mushroom Duxelles

  • 6 cups mushrooms (white button or cremini)
  • 2 shallots
  • 3 cloves of garlic
  • 1 teaspoon thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon oil

Seitan Roast

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves of garlic minced
  • 1 teaspoon freshly grated ginger
  • 2 cups sliced mushrooms
  • 2 tablespoon soy sauce
  • 2 tablespoon maple syrup
  • ½ cup cooked brown rice
  • 1 cup cooked red kidney beans
  • 1 cooked medium beetroot (see notes)
  • ½ cup almond flour
  • 1 teaspoon oregano
  • ¼ teaspoon each: smoked paprika, chili, cumin
  • ⅛ teaspoon each: cinnamon, nutmeg
  • 1 cup vital wheat gluten
  • 3 tablespoon yellow mustard
  • 1 vegan puff pastry roll

"Egg" Wash

  • 3 tablespoon almond milk
  • 2 tablespoon maple syrup
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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

* You can use store-bought cooked beets or roast a beet yourself. To do it, wash the beet and wrap it in aluminum foil. Bake in a 400°F preheated oven for 1 to 1,5 hour, or until the beet is soft.
Course : Dinner, Main Course
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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  1. Quandong

    October 19, 2018 at 4:15 am

    Wow, that looks amazing! SOOO need to try this recipe. Very inspiring. And looks like a great "roast" alternative for Christmas.

    Reply
    • Thomas

      October 21, 2018 at 5:37 am

      Thanks! Let me know if you try it!

      Reply
  2. Susana

    October 19, 2018 at 1:37 pm

    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)

    Reply
    • Thomas

      October 21, 2018 at 5:38 am

      Hi Susana,

      Great! Hope you will like it 😉

      Reply
  3. Christine

    October 21, 2018 at 10:01 pm

    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

    Reply
    • Thomas

      October 25, 2018 at 3:59 pm

      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.

      Reply
      • Christine

        November 13, 2018 at 4:14 am

        5 stars
        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.

        Reply
        • Thomas

          November 15, 2018 at 7:05 am

          I guess the flavors have time to merge and develop 🙂
          Thanks for your feedback, I'm glad you like it!

          Reply
  4. Laana

    October 23, 2018 at 7:25 pm

    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?

    Reply
    • Thomas

      October 25, 2018 at 4:10 pm

      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.

      Reply
      • Laana

        May 05, 2019 at 9:02 am

        5 stars
        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!

        Reply
        • Thomas

          May 11, 2019 at 1:40 pm

          Awesome! Thanks for your feedback Laana 🙂

          Reply
        • Liz

          October 08, 2019 at 10:34 am

          Hi Lana,
          How long did it take to defrost?

          Reply
  5. John

    November 03, 2018 at 7:19 am

    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??

    Reply
    • Thomas

      November 04, 2018 at 1:43 pm

      Hi John,
      This should work! I would probably replace the kidney beans. I'm sure the flavor would be amazing!

      Reply
  6. Adriana Zifarelli

    November 12, 2018 at 12:59 pm

    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!

    Reply
    • Thomas

      November 15, 2018 at 7:02 am

      Hi Adriana,
      Thanks for the kind words 🙂 Have a good day too!

      Reply
  7. Ries

    December 22, 2018 at 7:14 am

    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!

    Reply
    • Thomas

      December 22, 2018 at 12:38 pm

      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.

      Reply
      • Ries

        December 22, 2018 at 1:40 pm

        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!

        Reply
        • Thomas

          December 24, 2018 at 5:57 am

          Thanks Ries, a fondue recipe will be available in my ebook coming soon 😉

          Reply
          • Ries

            December 28, 2018 at 11:01 pm

            5 stars
            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!

          • Thomas

            December 30, 2018 at 6:13 am

            2019, but no date set yet. I'm glad to hear you liked this Wellington Ries! Thanks for your feedback and rating!

  8. Kathleen

    December 27, 2018 at 9:30 pm

    5 stars
    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.

    Reply
    • Thomas

      December 30, 2018 at 6:10 am

      I'm glad you like this wellington recipe! Thanks! I also like gluten for meaty dishes.

      Reply
  9. Lolly Miller

    July 02, 2019 at 11:01 pm

    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

    Reply
    • Thomas

      July 05, 2019 at 10:17 am

      Thanks Lolly! I'm happy you liked this wellington!

      Reply
  10. Nancy

    November 22, 2019 at 1:14 pm

    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

    Reply
    • Thomas

      November 23, 2019 at 9:19 am

      Hi Nancy,
      Great, let me know how it goes!

      Reply
  11. Jaya

    December 20, 2019 at 6:29 pm

    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 🙂

    Reply
    • Thomas

      December 21, 2019 at 5:19 am

      Hi Jaya,
      Thanks! This one will be tender and chewy so it's not what you are looking for I'm afraid.

      Reply
  12. Mary

    December 28, 2019 at 2:04 pm

    Can. I replace the puff pastry with pie doug instead ?

    Reply
    • Thomas

      December 29, 2019 at 11:07 am

      Hi Mary, that should work!

      Reply
  13. Kathleen

    December 29, 2019 at 11:12 am

    Thomas, I tried Thatcher once. It worked but it works better with the Puff pastry.

    Reply
    • Kathleen

      December 29, 2019 at 11:14 am

      Sorry, Thatcher should be: that.

      Reply
  14. Dr. Mitchell Earleywine

    June 30, 2020 at 10:56 am

    5 stars
    This is outstanding. Didn't take as long as I feared, either. LOVE IT!

    Reply
    • Thomas

      July 16, 2020 at 7:00 am

      Thanks for your feedback! 🙂

      Reply
  15. Carol Harrison

    November 22, 2020 at 4:26 pm

    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.

    Reply
    • Thomas

      November 26, 2020 at 8:07 am

      I roll it lengthwise. Well, you could add roasted hazelnuts for some crunch but chestnuts are quite different in term of texture and flavor.

      Reply
  16. Kareen

    December 06, 2020 at 10:23 pm

    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

    Reply
    • Thomas

      December 09, 2020 at 7:30 am

      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.

      Reply
  17. Peter CRAIG

    December 26, 2020 at 5:40 pm

    5 stars
    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.

    Reply
    • Thomas

      December 27, 2020 at 10:16 am

      Thanks Peter !

      Reply
  18. Lainey

    December 28, 2020 at 9:29 am

    5 stars
    Tried this recipe and am really happy with the result. The taste and texture are really good.

    Reply
    • Thomas

      December 30, 2020 at 12:20 pm

      Thanks for your feedback 😉

      Reply
  19. Filip

    April 20, 2021 at 6:30 am

    this is fantastic thanks for that , can i have nutrition values for this ????

    Reply
    • Thomas

      April 20, 2021 at 12:19 pm

      You're welcome! I don't have nutritional values for this recipe, but you can calculate them using an online calories calculator.

      Reply
  20. Deb Z

    September 14, 2021 at 5:41 pm

    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.

    Reply
    • Thomas

      September 15, 2021 at 5:46 am

      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.

      Reply
  21. Roger Payne

    October 03, 2021 at 12:22 am

    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.

    Reply
    • Thomas

      October 04, 2021 at 4:36 pm

      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 🙂

      Reply
  22. John Springer

    November 15, 2021 at 5:05 pm

    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.)

    Reply
    • Thomas

      November 16, 2021 at 6:55 am

      Hey John,
      Yes, white rice will probably work as well!

      Reply
  23. Andrew

    December 19, 2021 at 2:17 pm

    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.

    Reply
    • Thomas

      December 19, 2021 at 7:34 pm

      Great! Hope your daughter will like it 😉

      Reply
  24. Rob

    December 04, 2022 at 2:48 pm

    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

    Reply
    • Thomas

      December 09, 2022 at 2:47 am

      Hi Rob,
      I would then recommend freezing the filling and only wrapping and baking the loaf on Christmas day.

      Reply

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