This perfectly pink, juicy homemade vegan wellington made out of seitan is a great meat-free alternative for festive season!

 Questa ricetta è disponibile anche in italiano.

Hello everybody.

Yep, we're in that period of the year where everything around us is screaming" Chrissstmas" , "Ho Ho Ho" "Happy Holiday".

Indeed, it's a bit longer than one month when Santa Claus is coming to town!!!!! And what better time to start giving inspiration for some cruelty free recipes for the holiday than at the start of Thanksgiving?

Yes, for all of you that know that veganism is the right thing to do for the planet, our health, and last but not least, to save a bunch of poor animals whose destiny has been so very, very cruel and unfortunate.

The less we buy animal products the more we save animals vegan seitan wellington 

Just a quick reminder... It's because of us as consumers that drive the supply of animals because of the requests we make with our purchases in supermarkets.

The more cruelty-free products we buy the more they will supply and the fewer animals that will ultimately be harmed.

If we all start at the very least consuming less animal products we can start changing the condition our planet is in...

One little step at a time. 

But I won't ramble for long today on the topic, since I believe it requires an entire post.

The purpose of this one I'm writing is meant to be festive, happy and jolly, that can prove how we can still eat whatever we used to have on a omni diet completely in a plant based version, without giving up on anything!

On the contrary, you'll come up with a few happy side effects such as: less cholesterol - more proteins, less bad fats, more good ones, everything dressed with a tons of vitamins and minerals.

How fantastic is that?!

All you need to do is change a few things on your plate and all of these great things can happen.

Indeed, the real treat of this recipe is that when you cut the wellington open, passing the knife through the crispy golden pastry and you open it up to find a beautiful blushing pink fillet that resembles so closely that of meat.

Biggest difference is that this meat is happy and alive, and we are not giving up on anything familiar for a meal like this.

Isn't it a double win?!?!?!

I do reckon so.

And now the recipe of this gorgeous Seitan Vegan Wellington:

Ingredients:
...for the seitan fillet..(make around 500 gr)
130 g Vital Gluten
100 g Beetroot Juice
40 g Chickpea Flour
1 ½ tablespoon Liquid Smoke
1 tablespoon Soy Sauce
Mix of Spices and Herbs (Salt, Pepper, Sage, Grounded Shiitake, Nutmeg, Onion Powder, Garlic Powder, Vegetable Stock, Powdered Mustard Seeds..)
...for the broth...
1 Carrot
2-3 Dried Shiitake
1 Piece of Celery
1 Onion
½ Kombu Seaweed
1 tablespoon Tomato Pure
1 tablespoon Soy Sauce
2 tablespoon Coarse Salt
1 l Water
...for the Wellington...
1 Sheet Vegan Puff Pastry
¼ cup Red Wine
2 Portobello Mushrooms
2 tablespoon Mustard
1 ½ tablespoon Vegan Butter
Garlic
Onion
Mixed Herbs
Salt
Pepper

Method:

First step: preparing the broth.

Roughly chop all the veggies (except for the Kombu) and place them at the bottom of pot. Squirt in the tomato pure and top with water. Place on medium heat and allow it to cook for at least 20 minutes from when it starts boiling and before cooking the seitan.

In a bowl arrange all the dry ingredients (flour(s)+spices), then add the soy sauce, the liquid smoke and the beetroot juice.

Kneed it for a few minutes until it comes together in a ball.

Arrange the seitan on a chopping board covered with a white cloth that has not being washed with soap (a cheese cloth will do perfectly) and shape on it the seitan as you please. 

Wrap the seitan in the cloth and tie each end with a cord.

Cook the fillet in the boiling broth that we have prepared in a previous step for 50 minutes.

Once the cooking time has passed, transfer the fillet on a chopping board or a plate, remove the cloth and allow to cool for a bit.

In the meantime chop the mushrooms into little cubes and sauté for 4-5 minutes in a pan with olive oil, garlic and thyme. Set aside.

In the same pan arrange the butter, the garlic and the herbs.

Add the seitan fillet and sear every side of it until brown and caramelized. Then simmer with wine until reduced.

Allow the roast to cool before brushing it with a generous amount of mustard.

To coat the fillet with mushroom mince: place a film sheet on a chopping board, arrange half of the mushrooms on it and place the filet on the layer of mushrooms. Cover the seitan with the remaining mushrooms cube and wrap it very carefully in film, making sure to equally distribute the mushroom.

Place in the refrigerator for at least half an hour (or overnight if you're preparing it in advance).

Roll out the puff pastry sheet and arrange the fillet in the middle after having carefully removed the film. Wrap it into the puff pastry making sure it adheres perfectly, decorate as you wish.

Bake for 30-45 minutes at 180°C, until the pastry looks golden and crispy.

Serve with roasted vegetables, peas, chutney and gravy.

Happy Cruelty-Free Thanksgiving everyone!

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Juicy Homemade Vegan Wellington Perfectly Pink

Juicy Homemade Vegan Wellington Perfectly Pink: great meat-free alternative for festive season!

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Ingredients

...for the seitan fillet..(make around 500 gr)

• ▢ 130 gr Gluten
• ▢ 100 ml Beetroot Juice
• ▢ 40 gr Chickpea Flour
• ▢ 1 ½ tbs Liquid Smoke
• ▢ 1 tbs Soy Sauce
• ▢ Mix of Spices and Herbs (Salt Pepper, Sage, Grounded Shiitake, Nutmeg, Onion Powder, Garlic Powder, Vegetable Stock, Powdered Mustard Seeds..)

...for the broth...

• ▢ 1 Carrot
• ▢ 2-3 Dried Shiitake
• ▢ 1 Piece of Celery
• ▢ 1 Onion
• ▢ ½ Kombu Seaweed
• ▢ 1 tbs Tomato Pure
• ▢ 1 tbs Soy Sauce
• ▢ 2 tbs Coarse Salt
• ▢ 1 l Water

...for the Wellington...

• ▢ 1 Sheet Vegan Puff Pastry
• ▢ ¼ cup Red Wine
• ▢ 2 Portobello Mushrooms
• ▢ 2 tbs Mustard
• ▢ 1 ½ tbs Vegan Butter
• ▢ Garlic
• ▢ Onion
• ▢ Mixed Herbs
• ▢ Salt
• ▢ Pepper

6 people

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Instructions

• First step: preparing the broth. Roughly chop all the veggies (except for the Kombu) and place them at the bottom of pot. Squirt in the tomato pure and top with water. Place on medium heat and allow it to cook for at least 20 minutes from when it starts boiling and before cooking the seitan.
• In a bowl arrange all the dry ingredients (flours+spices), then add the soy sauce, the liquid smoke and the beetroot juice.
• Kneed it for a few minutes until it comes together in a ball.
• Arrange the seitan on a chopping board covered with a white cloth that has not being washed with soap (a cheese cloth will do perfectly) and shape on it the seitan as you please. 
• Wrap the seitan in the cloth and tie each end with a cord.
• Cook the fillet in the boiling broth that we have prepared in a previous step for 50 minutes.
• Once the cooking time has passed, transfer the fillet on a chopping board or a plate, remove the cloth and allow to cool for a bit.
• In the meantime chop the mushrooms into little cubes and sauté for 4-5 minutes in a pan with olive oil, garlic and thyme. Set aside.
• In the same pan arrange the butter, the garlic and the herbs.
• Add the seitan fillet and sear every side of it until brown and caramelized. Then simmer with wine until reduced.
• Allow the roast to cool before brushing it with a generous amount of mustard.
• To coat the fillet with mushroom mince: place a film sheet on a chopping board, arrange half of the mushrooms on it and place the filet on the layer of mushrooms. Cover the seitan with the remaining mushrooms cube and wrap it very carefully in film, making sure to equally distrubite the mushroom.
• Place in the refrigerator for at least half an hour (or overnight if you're preparing it in advace).
• Roll out the puff pastry sheet and arrange the fillet in the middle after having carefully removed the film. Wrap it into the puff pastry making sure it adheres perfectly, decorate as you wish.
• Bake for 30-45 minutes at 180°C, until the pastry looks golden and crispy.
• Serve with roasted vegetables, peas, chutney and gravy.

Did you like this recipe?Follow @avegtastefromatoz and tag #avegtastefromatoz when you try it!

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