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Seitan Wellington with Beetroot

Here’s a mouth-watering recipe for Seitan Wellington—a delicious, plant-based twist on the classic Wellington. This vegan main course combines a flavorful, meaty-textured seitan roast with beetroot for color, wrapped in golden puff pastry. Perfect for holidays or special occasions, this recipe will wow vegans and non-vegans alike!

Servings: 4–6
Prep Time: 30 minutes
Cook Time: 60 minutes

Ingredients:

For the Seitan:

• 1 1/2 cups vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/4 cup beetroot juice (for color)
• 1 tablespoon soy sauce or tamari
• 3/4 cup vegetable broth

For the Filling:

• 1 tablespoon olive oil
• 1 cup mushrooms, finely chopped
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

For the Wellington:

• 1 sheet vegan puff pastry, thawed
• 2 tablespoons dairy-free milk (for brushing)
• Fresh rosemary and thyme sprigs (for garnish)

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Instructions:

Prepare the Seitan:

• In a large bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper.
• In a separate bowl, mix the beetroot juice, soy sauce, and vegetable broth.
• Pour the wet mixture into the dry ingredients and stir until a dough forms. Knead the dough for 1–2 minutes until it becomes firm and elastic.
• Shape the seitan into a log and set aside.

Cook the Seitan:

• Wrap the seitan log tightly in foil and steam it for 30–40 minutes, until it’s firm to the touch.

Prepare the Filling:

• In a skillet, heat the olive oil over medium heat. Sauté the mushrooms, onion, and garlic until softened and golden. Season with salt, pepper, and parsley, then remove from heat.

Assemble the Wellington:

• Preheat the oven to 400°F (200°C).
• Roll out the puff pastry on a lightly floured surface. Spread the mushroom filling over the center.
• Place the steamed seitan on top of the filling, then wrap the pastry around the seitan, sealing the edges. Place the Wellington seam-side down on a baking sheet.

Bake:

• Brush the top of the pastry with dairy-free milk and garnish with fresh rosemary and thyme.
• Bake for 25–30 minutes, or until the pastry is golden and crispy.

Serve:

• Allow the Wellington to cool for a few minutes before slicing. Serve warm, with sides like roasted vegetables or gravy.

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Tips:

• Make Ahead: Prepare the seitan and filling in advance, then assemble and bake just before serving.
• Glaze: For extra shine, brush the Wellington with a mixture of dairy-free milk and a touch of maple syrup.

This Seitan Wellington is the perfect blend of savory flavors, texture, and elegance—a guaranteed crowd-pleaser! Enjoy this dish as a hearty, plant-based centerpiece for any gathering.