The final installment of my little festive mini series is this beefless Wellington. This plant based main dish consists of seitan, covered in chestnut mushroom pate, encased in golden brown shortcrust pastry. Serve this along with side dishes and gravy for a delicious vegan feast.
Firstly, the Chestnut Mushroom Pate
- One tablespoon of non-dairy margarine (or use oil)
- One large clove of garlic, minced
- 125g/ 4.5oz chestnut mushrooms, sliced
- One teaspoon of both dried tarragon and dried parsley
- 10g/a third of an ounce non-dairy parmesan cheese
- Salt and black pepper to taste
- Melt the margarine in a saucepan over a medium heat. Once melted add the garlic and cook for two minutes.
- Next, add the mushrooms, tarragon and parsley. Cook for about ten to fifteen minutes, or until all the liquid has evaporated. At this point, add the parmesan and give the mixture a good stir.
- Allow the parmesan to melt for about three minutes, and then season with salt and pepper. Remove from the heat and using a blender or food processor, blend until smooth.
- Pop the pate into an airtight container and refrigerate until you’re ready to use it.
- 200g/7oz vital wheat gluten
- 40g/1.5oz chickpea flour (aka gram flour)
- 30g/1oz nutritional yeast
- One tablespoon of the following; dried basil, dried oregano, onion granules, garlic powder and smoked paprika
- One teaspoon of crushed fennel seeds
- 300ml hot water
- 50ml soy sauce
- One tablespoon of fish-free Worcestershire sauce
- Mix the dry ingredients together (the first five listed). Then mix together the wet ingredients (last three listed)
- Mix the wet ingredients into the dry, carry on mixing until a dough forms.
- Knead the dough well for at least five minutes. Kneading, along with the heat from the water, will activate the gluten.
- Once kneaded, roll into a sausage shape. Place the dough onto either cling film, foil, muslin or cheesecloth. Wrap it up and tie off the ends.
- Bring a large pan of salted water to a boil. Place the seitan into the water and immediately reduce the heat to low. Allow to cook covered with a lid for one hour, then remove from the water, unwrap and leave to cool to room temperature. Once cooled, wrap in cling film or foil and refrigerate.
- Chestnut mushroom pate (see recipe above)
- Seitan (see recipe above)
- 375g/13oz of premade shortcrust pastry
- A few tablespoons of unsweetened non-dairy milk
- I used pre-rolled pastry, but if you’re not, just roll the pastry out into a rectangle large enough to fully encase the seitan.
- Evenly spread the pate over the pastry, leaving a gap at one side lengthways. Using a pastry brush, brush a little of the milk onto the pastry that you didn’t spread the pate onto. This will act as a seal.
- Place the seitan in the middle of the pastry. Carefully wrap the pastry around the seitan.
- Trim off the excess, then pinch the pastry closed around both ends. I used the excess to make little stars to decorate the top with, but you can leave it plain if you prefer.
- Transfer the Wellington to the refrigerator while you preheat the oven to 200ºC/ 180ºC fan assisted/400ºF.
- When you’re ready to bake, brush a little non-dairy milk over the pastry and bake for 30-35 minutes, or until the pastry is golden brown. If you’ve decorated the top, you may need to cover the decoration with foil for the last fifteen minutes. This will ensure it doesn’t become too baked or burn.
Leave to stand for a couple of minutes before slicing and serving.
Feel free to check out the other recipes in my little festive mini-series;
- Mincemeat Puff Pastry Twists – With a Cinnamon Sugar Crust
- Maple & Mustard Roasted Parsnips
- Vegan Mini Sausage Rolls
No matter what you celebrate, I hope you have a wonderful time. I will be taking a little break over the festive period, but I’ll be back with brand new recipes in the new year. Take care, and lets make 2018 a good one.