Wellington Seitan


One very fancy dish that will blow everyone’s minds on Christmas Eve is Wellington Seitan. It is not only appealing to the eye, but it’s also so delicious, that everyone will want more! The mushrooms and the mustard enhance the taste of the seitan really well and the puff pastry makes it crunchy and lavish.

Ingredients:
( Makes about four or five servings)

– 1.5 pounds seitan (Recipe here: https://www.youtube.com/watch?v=iOeE-5TGK9A)
– 1 pound mushrooms
– 1 cup flour
– 1/4 cup vegetable oil, plus more for greasing the pan
– 1/2 cup mustard (I like using Dijon mustard, but you can use the one you prefer)
– 1.5 pounds puff pastry dough (Recipe here: https://www.youtube.com/watch?v=9JRD05ci7UU)
– 1/4 cup plant based milk
– 3 tbsp maple syrup
– 1 dash rock salt

Procedure:

– Chop the mushrooms finely or place them in a food processor.
– Put on a pan on medium heat to extract all the moisture. Set aside when ready.
– Mix the flour with the oil.
– Add enough water to make a runny mix.
– Heat up an oiled pan.
– Pour some of the mixture on it.
– Tilt the pan so there’s a thin even layer on it.
– Let that side cook on medium fire.
– When the edges detach, you can flip it.
– Make as many crepes as you need to wrap the seitan.
– Smother the seitan in mustard.
– Line the crepes on a piece of film.
– Spread the mushrooms on top.
– Place your seitan at the center.
– Add more mustard if needed.
– Wrap it tightly, chill for 20 minutes.
– Roll out the pastry dough.
– Place the unwrapped seitan at the center.
– Roll it in the puff pastry dough.
– Put water on the seams so they stick.
– Place on a tray lined with silicone paper.
– Preheat the oven at 400ºF.
– Add a decoration if you’re feeling creative.
– Brush with a mixture of vegan milk and maple syrup.
– Put some rock salt on top.
– Bake for ten minutes, then, lower the temperature to 350ºF and bake for 15 more minutes.
– Take it out of the oven when it’s golden brown.
– To serve, cut in thick slices.
– Serve immediately.
– Enjoy!

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