Holiday Seitan Wellington

 The beef wellington for many individuals is a holiday tradition. The puff pastry, mushrooms, and meat comprise of what many call a delicious main course for Christmas. Of course, you do not have to skimp out on the deliciousness just because you abstain from meat! Here is a seitan wellington recipe that turned out so well, I would make it everyday if it didn't take so long. This recipe is a labor of love and I would definitely recommend it for the holiday season. 

Flakey seitan wellington perfect for the holiday season

Seitan Roast:

2 cups vital wheat gluten

1 cup chickpeas

1/4 cup nutritional yeast

1/2 beet root

2 tbsp tomato paste

1 cup vegetable broth

2 tbsp soy sauce

1/2 cup mushroom

2 tsp smoked paprika

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp Dijon mustard 

Outer Pastry:

2 tbsp Dijon mustard

2 cups finely chopped mushroom

8 strips vegan bacon (I used lightlife)

1 puff pastry sheet (make sure it is vegan)

1. The first step of the process is to prepare the roast. In a blender, place all your roast ingredients except for the vital wheat gluten. Let it blend until it is turned into deep red puree (the beets will give a lot of color)

2. Once all ingredients are blended, pour vital wheat gluten into a mixing bowl and create a whole in the center. Then pour in the puree into the center. 

3. Use a mixing spoon to mix everything up until it turns into a batter. Take about 5-10 minutes to knead the wheat gluten until it becomes a bit more tough. Shape the roast into a oblong shape. 

4. Cover the roast with foil and place in a steamer for 30 minutes. If you do not have a steamer, fill a large pot half way up and place the covered roast in it. Then cover the pot with a lid. After 30 minutes, flip it over and do the other side for another 30 minutes. 

5. Once the roast has been cooked. Place it in the fridge (covered for about 10-15 minutes) and spread out a large portion of plastic wrap on a clean counter or table. Place 8 strips of vegan bacon in a 4 by 2 shape, and let it rest there. 

6. It is now time to create the duxelle, or mushroom mixture. Bring a 12-inch pan to heat and add about 1 tbsp of oil. Finely chop your mushroom of choice (I used white mushrooms) and place in the pan. Add a tsp of salt. 

7. Let the mushrooms dehydrate and continuously stir for approximately 5-8 minutes until they have shrunk to about a quarter of the size. 

8. Spread the mushrooms over the bacon. Then remove your roast from the fridge and spread some Dijon mustard over it. 

9. Place your roast on one edge of the bacon square. Use the plastic wrap to begin wrapping the roast with your mushroom and bacon. Once the roast is completely wrapped, twirl the edges of your plastic wrap and tuck them under. 

10. Place your roast in the fridge for about 20-30 minutes. At this point, begin to thaw out your puff pastry sheet. 

11. Once your puff pastry sheet has thawed. Carefully place your roast on top and remove the plastic wrap. 

12. Slowly wrap the pastry sheet over the bacon-wrapped roast until it is fully covered and taut. ensure that all edges are sealed. 

13. Use aquafaba (chickpea water), or soy milk as an egg-wash replacer to coat the puff pastry. This will allow the puff pastry to have a golden sheen to it. Feel free to also score the top for an aesthetic effect. 

14. Place in your oven at 425 for 20-30 minutes, or until the puff pastry is golden brown.  Let it rest for about 30 minutes. Then cut, serve, and enjoy!