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.