Seitan Wellington

Servings: Serves: 8-10

Nutritional Information:

Per serving (120g)

Calories 223, Fat 7.7g, Saturates 1g, Carbohydrate 13g, Sugars 3.1g, Fibre 2g, Protein 25g, Salt 1.4g




Begin by making the seitan: to a blender add the beetroot, vegetable stock, tomato purée, soy sauce, vegetable oil, Worcestershire sauce, maple syrup, English mustard, garlic granules, onion granules, rosemary and thyme and blend until smooth. Put the vital wheat gluten, plain flour and salt into a bowl and pour in the liquid mixture, mixing together to form a dough.


Knead the dough for 5-6 minutes until it becomes stretchy; roll the dough in parchment paper and tin foil tightly to form a large sausage shape. Place this into the steamer for 60-70 minutes until cooked through, remove from the tin foil and paper and allow to cool.


To make the mushroom and spinach layer, add the butter and oil to a frying pan over a medium heat, then add the thyme and mushrooms and cook for 3-4 minutes until the mushrooms begin to soften. Add the spinach and wine and allow to cook down for 10-12 minutes until the liquid has fully absorbed, season to taste, then allow to cool.


Preheat the oven to 180°C/355°F/Gas 4. To assemble the Wellington, place the puff pastry sheet on the bench (in landscape), then spread the mushroom and spinach mixture over it, leaving space at the top, bottom and sides. Place the seitan at the bottom of the puff pastry sheet in the centre and roll the seitan up tightly and seal the top and bottom of the pastry. Seal the sides and trim off any excess pastry and fold over the edges. Mix together the milk and mustard and use a pastry brush to brush it over the pastry, then place on a lined baking tray and cook
for 30-40 minutes until the pastry is cooked and golden.


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