VEGAN “BEEF” WELLINGTON

A delicious vegan version of the classic beef wellington...Tender mushrooms along with a seitan roast wrapped up in a flaky vegan puff pastry. (YES!! Most store-bought puff pastry sheets are vegan and can be found in the freeze or refrigerated section of your grocery store.) This recipe is perfect for a vegan Thanksgiving entree, or any time you need a dish that wows your guests. 

First introduced to the family by my son, Nelson Matthew about five years ago, he channeled his inner chef, made a few changes to the ingredients, and added a new depth of flavor. This turkey replacement is not only delicious, but a beautiful presentation in the center of your dining room table. Enjoy…

INGREDENTS

Mushroom Duxelles

6 cups mushrooms (white button or cremini)

2 shallots

3 cloves of garlic

1/4 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp. oil

Seitan Roast

1 Tbsp. olive oil

1 medium onion, diced

2 cloves of garlic minced

2 Tbsp. nutritional yeast

2 cups sliced mushrooms

2 Tbsp. soy sauce

2 Tbsp. maple syrup

1/2 cup cooked brown rice

1 cup canned red kidney beans, rinsed

1/2cup almond flour

1 tsp. oregano

¼ tsp. each: smoked paprika, chili powder, cumin

1/4 tsp. each: cinnamon, nutmeg

1 cup vital wheat gluten

3 Tbsp. yellow mustard

1 roll (8 oz pkg.) vegan puff pastry

“EGG” WASH

3 Tbsp. almond milk

2 Tbsp. maple syrup

Directions

Start by preparing the mushroom paste (also called duxelles). Place the mushrooms, shallots, garlic, thyme, salt and pepper in the bowl of a food processor. Process until the mushrooms are very finely chopped.

Heat the tablespoon of oil in a large skillet over medium heat. Once hot, add the mushroom mixture and cook for 10-15 minutes, or until mushrooms have released their moisture and there is no liquid left. Stir regularly to prevent burning. Once the mixture appears almost dry, remove from heat, transfer to a bowl or plate and set aside. Don’t wash the skillet now as you will use it to sauté the onion and garlic for the roast.

Preheat oven to 375 degrees.

To prepare the seitan roast: heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion, garlic, and grated ginger. Cook for about 3 minutes or until onions become translucent.

Next, add the sliced mushrooms and cook for another 5-7 minutes. Once the mushrooms are cooked, deglaze the pan with soy sauce and maple syrup. Cook for 1 minute and then transfer to a food processor.

In the food processor, add the cooked brown rice, red kidney beans, beet, almond flour, oregano, and spices. Process for 7-10 seconds, or until the mixture forms a slightly chunky paste.

To assemble the vegan Wellington: lay out the sheet of puff pastry on a layer of plastic wrap (this will be helpful to roll it). Spread the mushroom mixture in the center of the puff pastry, leaving about 2 inches on each side. Place the seitan log on top of the mushroom paste. Brush the log with a generous amount of yellow mustard. Using the plastic wrap, carefully roll the puff pastry tightly around the seitan roast. Seal both ends by pinching the puff pastry. Make sure everything is tight. Place the Wellington on a baking sheet lined with parchment paper and remove the plastic wrap.

In a small bowl, combine the almond milk and maple syrup to make a vegan “egg” wash. Brush the top and sides of the Willington with the egg wash and sprinkle with coarse sea salt. Cut small slits in the top of the pastry in a crisscross pattern.

Bake for 45-50 minutes, or until the pastry is golden brown. Remove from the oven and let cool for 5-10 minutes before cutting into thick slices.

Serve with your favorite gravy.