📝 About This Recipe
This show-stopping centerpiece reimagines the classic British roast with a succulent, house-made 'beefy' seitan roast wrapped in a rich, umami-packed mushroom duxelles and buttery puff pastry. The seitan is double-cooked—first steamed to achieve a tender, fibrous texture and then roasted—ensuring every slice is juicy and savory. It is the ultimate plant-based luxury, offering a sophisticated interplay of earthy truffles, flaky pastry, and robust protein that will impress even the most dedicated carnivores.
🥗 Ingredients
The Seitan Roast
- 2 cups Vital Wheat Gluten (sifted)
- 1/4 cup Nutritional Yeast (for savory depth)
- 1.5 cups Vegetable Broth (chilled)
- 2 tablespoons Soy Sauce or Tamari
- 1 tablespoon Beet Juice (for a realistic 'medium-rare' color)
- 1 teaspoon Smoked Paprika
Mushroom Duxelles & Assembly
- 1.5 pounds Cremini Mushrooms (finely minced)
- 2 large Shallots (minced)
- 3 cloves Garlic (grated)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 teaspoon Truffle Oil (optional but recommended)
- 1 sheet Vegan Puff Pastry (thawed but cold)
- 2 tablespoons Dijon Mustard (to coat the roast)
- 4-6 pieces Vegan Crepes or Prosciutto-style plant slices (to prevent pastry sogginess)
👨🍳 Instructions
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1
In a large bowl, whisk together the vital wheat gluten, nutritional yeast, and smoked paprika. In a separate jug, combine the vegetable broth, soy sauce, and beet juice.
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2
Pour the wet ingredients into the dry. Stir until a dough forms, then knead by hand for about 5-8 minutes to develop the gluten strands. Shape into a uniform log (approx. 6 inches long).
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3
Wrap the seitan log tightly in foil and steam for 45 minutes. Once done, let it cool completely in the fridge; this firms up the texture for slicing later.
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4
While the seitan cools, prepare the duxelles. Pulse mushrooms in a food processor until very finely minced but not a paste.
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5
Sauté the mushrooms in a dry pan over medium-high heat until they release all their moisture and become browned and concentrated (about 15-20 minutes). Add shallots, garlic, and thyme in the last 5 minutes.
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6
Stir in the truffle oil, season generously with salt and pepper, and set aside to cool completely. The mixture must be dry to avoid a 'soggy bottom'.
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7
Sear the chilled seitan log in a hot pan with a little oil for 2 minutes per side until a crust forms. Remove from heat and brush all over with Dijon mustard.
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8
Lay a sheet of plastic wrap on your counter. Arrange the vegan crepes or plant-slices in an overlapping rectangle. Spread the mushroom duxelles evenly over the crepes.
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9
Place the seitan log at one edge and, using the plastic wrap to assist, roll it up tightly into a cylinder. Twist the ends of the plastic wrap like a candy wrapper and chill for 30 minutes.
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10
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface.
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11
Unwrap the chilled seitan-mushroom log and place it in the center of the pastry. Fold the pastry over, seal the edges with a little water, and trim any excess.
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12
Place the Wellington seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife in a diamond pattern and brush with a mix of plant milk and agave for a golden glaze.
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13
Bake for 25-30 minutes until the pastry is deep golden brown and crisp. Let it rest for 10 minutes before slicing with a serrated knife.
💡 Chef's Tips
Ensure the mushroom duxelles is as dry as possible; any remaining moisture will make the pastry soggy. Chilling the seitan roast after steaming is crucial for a 'meaty' bite; if it's too warm, it will be spongy. Use a 'moisture barrier' like vegan crepes or even thin slices of smoked tofu between the mushrooms and the pastry. Don't skip the resting period after baking; it allows the juices to redistribute so the Wellington holds its shape when sliced. If you want a glossier finish, use a 'wash' made of soy milk and a teaspoon of maple syrup.
🍽️ Serving Suggestions
Serve with a rich red wine and shallot reduction (Bordelaise style). Pair with creamy garlic mashed potatoes and charred asparagus. A side of honey-glazed (or agave-glazed) heirloom carrots adds a lovely sweetness. Accompany with a crisp, peppery arugula salad to cut through the richness. A full-bodied Cabernet Sauvignon or a smoky Syrah pairs beautifully with the truffle notes.