This plant based main course is spectacular and perfect for special occasions. The hearty filling is full of the flavors of mushrooms and thyme. The puff pastry is decadent and melts in your mouth. I prefer Upton’s brand seitan. Upton’s is based in Chicago but is sold nationally at Whole Foods. I’ve tried lots of different brands of seitan but have found this brand to be the tastiest. I recommend crumbling it into bite sized pieces for easier cooking and serving. I used store bought puff pastry sheets made by Pepperidge Farms because they are time saving and easy to work with. Pepperidge Farms puff pastry sheets are also super tasty and happen to be vegan. You can thaw the puff pastry at room temperature for about 2o minutes. If you let it thaw for too long it will get warm and sticky. If this happens, just put it back in the freezer for about 5-10 minutes to lower the temperature. Make sure to sprinkle flour on your work surface and on the pastry to keep it from sticking while you roll it out. This flavorful version of beef Wellington is great as a main course for a plant based Thanksgiving. I hope you enjoy this dish as much as my family and I do! Have a great Thanksgiving!
Roll up the Wellington and carefully flip it into the baking dish:
Seitan and Mushroom Welllington
- 2 sheets of vegan puff pastry (such as Pepperidge Farms)
- 4 tbs flour (to prevent puff pastry from sticking)
- 2, 8 oz packages of Seitan, crumbled (Upton’s brand recommended)
- 16 oz baby portobello mushrooms, sliced
- 2 cups frozen peas
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbs olive oil plus 1/2 tbs for brushing on pastry
- 1/2 tsp fresh thyme (stems removed) plus 6 sprigs of thyme for garnish
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups garlic rosemary gravy (see previous recipe)
DirectionsThaw puff pastry at room temperature for about 20-25 minutes. While puff pastry is thawing, prepare filling. Preheat oven to 400F. Spray a large rectangular baking pan with olive oil spray and set aside. Heat 1 tbs oil in a large saucepan on medium heat. Add onions and cook for 3-4 minutes. Add garlic and cook another 1-2 minutes. Add 1 tbs oil and crumbled seitan and cook for 4 minutes. Add salt, pepper, and mushrooms and cook for another 4 minutes. Next, add thyme and frozen peas and cook for about 3-4 minutes until peas are heated through. Sprinkle a clean working surface with flour to prevent sticking. Place thawed puff pastry sheets lengthwise adjacent to each other on surface. Allow edges to overlap and gently press together to make one long sheet of puff pastry. Sprinkle pastry and rolling pin with flour to prevent sticking. Roll out puff pastry gently until it is even and about 1/4″ thick – making sure there are no holes or very thin areas. Spoon seitan mixture onto the pastry dough lengthwise leaving at about a 2″ margin around the edges. Fold over one half of the pastry. Then fold in the sides and the bottom to cover the entire mixture and seal it in (see photos). Carefully flip the pastry into the baking pan so that the seam is facing down. Brush with olive oil and bake at 400F for about 35-37 minutes. Make sure to check pastry toward end of baking to make sure the top does not burn. Allow to cool for about 5-10 minutes before slicing. Garnish with thyme sprigs. Serve with garlic rosemary gravy. May store in fridge for up to 1 day.
- Approximate Calories per 1/6 of Wellington: 553 cal
7 thoughts on “Seitan and Mushroom Wellington”
Thank you! I really like it.
Looks yummy Is it hard to get right the first time you cook it?
Please visit my blog and follow me I am trying to get at least 100 followers !!!!!
Thanks so much. Love your dishes
Thanks! It’s not too hard. Helps to have a second set of hands to flip it.
Thanks so much!