homemade vegan seitan wellington 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 plantbased 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 gr Gluten
100 ml Beetroot Juice
40 gr Chickpea Flour
1 1/2 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
1/2 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
1/4 cup Red Wine
2 Portobello Mushrooms
2 tbs Mustard
1 1/2 tbs 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 (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.
Happy Cruelty-Free Thanksgiving everyone!
For other British-inspired recipes do not miss:
– Vegan Leek & Potato Soup
– British Dumpling Stew
– Vegan “Cheese”, Leek & Spinach Pie
– Raspberry & Almond Trifle
– Vegan Sticky Toffee Pudding
– Homemade Baked Beans
– Cauliflower “Cheese”
– Mushroom & Shallots Pie in Red Wine Gravy
– Easy Skin-on Roasted Potatoes
– Vegan Rhubarb & Amaretto Crumble
– Decadent Vegan Banoffee Pie
– 3 Ingredients Chocolate & Almond Fudge
– Lentil & Squash Pie
– Roasted Cauliflower Wellington
– Banana Blossom “Fish” Cakes
– Carrot Cake with a Twist
4 comments
I love this recipe- it sounds awesome! I’ve never had a wellington before and this looks incredible.
However, I am not sure how much herbs and spices to add.
It says ‘Mix of Spices and Herbs (Salt Pepper, Sage, Grounded Shiitake, Nutmeg, Onion Powder, Garlic Powder, Vegetable Stock, Powdered Mustard Seeds..)’ but how much mushroom powder, sage, ect should I add?
In the past I’ve added a half cup of mushroom powder and it was good, but I don’t want to throw off the consistency of this steak. I’m happy to taste as I go with the other spices, but too much mushroom powder could make it too dense.
Not enough and you’ll miss out on the meaty umami flavor.
Could you update this with more specifics?
vabbè qui sfioriamo la perfezione e va lodato il tuo estro geniale 😜👊. Non si puo’ dare un voto alla tua realizzazione, è un qualcosa di superlativo! Sei un “Must”! Sei stata grandiosa 😉👍
Ti ringrazio immensamente, i tuoi gentili complimenti mi fanno sempre tanto, tanto piacere! 😊
Sono davvero soddisfattissima dell’esito, soprattutto dell’effetto rosato che non ti nego abbia creato un bel po’ di suspense e una serie di dita incrociate prima di tagliare il Wellington! Ci tenevo tantissimo ❤️🥂
Sei stata il 🔝 indiscusso… immensamente lodevole è stato il tuo estro😜👊