Beef style seitan, brushed with pâté, then wrapped in shortcrust pastry. This hearty, tasty main dish would be ideal for any festive feast, served with all the trimmings
You can cut down on the prep time by making the seitan and the pâté ahead of time. To make the seitan CLICK HERE for my beef style seitan recipe
You can use shop bought pâté, or if you’d like to make a homemade pâté I have a recipe for Chestnut Mushroom & Tofu Pâté
Vegan Beef Wellington
Yield; 8-10 servings Cook time; 30-35 minutes (not including making the seitan and/or pâté)
You’ll need;
- 375g pre-rolled shortcrust pastry
- Two-three tablespoons of pâté
- Beef style seitan, see the recipe above for more information
- A few tablespoons of plant based milk
Method;
- Allow the pastry to come to room temperature, then gently unroll it. Brush the seitan with the pâté, then place it on top of the pastry
- Trim off a roughly three inch wide strip of pastry to use for decoration, set that aside for now. Then with the rest of the pastry, carefully wrap it around the seitan
- Turn the wrapped seitan over, so now the fold side is underneath. Trim away the excess pastry from both ends
- Cut shapes out of the reserved pasty, then brush them with milk, and stick them to the pastry. Finally brush the whole thing with plant milk
- Bake at 200°C/180°C fan assisted for 30-35 minutes, or until the pastry is golden brown
Slice the Wellington and serve with all the trimmings and gravy. You can prepare this the day before, just up to the point of decorating the pastry with stars. Then cover with cling film and pop it in the fridge. Then brush the whole thing with milk and cook as normal
This is my last recipe for the year, I’ll be taking a break and then coming back in 2023 with new recipes. Thank you for all the support this year
No matter what you choose to celebrate, or not, I hope the rest of your year brings you happiness. and I hope you have a wonderful 2023
Bethany's Vegan Kitchen 