Seitan Wellington with Cranberry, Chestnut and Walnut

A Seitan Loaf is paired with Cranberry Sauce and a Chestnut and Walnut Filling and encased in a Vegan friendly Puff Pastry to create a Festive centrepiece, ideal for your Christmas Day celebrations or a fancy Sunday Roast! 

Seitan Wellington with Cranberry, Chesnut and Walnut

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It’s beginning to look A LOT like Christmas right?! Not long now until the ‘big-day’ that we spend months building up to and then within the blink of an eye, it’s all over! Sorry I know that’s pretty pessimistic but that’s definitely how it feels every-year and this year in my family, Christmas is cut even shorter due to work commitments but I won’t go into that one here!




So seeing as it is, ‘best time of year’, let’s talk FOOD, because that’s why we’re all here right?! Today’s recipe was Number Two on the Festive to-make list; where I had my Weekend marathon of Baking and Making all things Festive to practise in time for Christmas; though it will probably only be me  eating it, not that I’m complaining at more for me.

A Wellington isn’t a recipe I’ve ever made or wanted to make before, because Pastry isn’t really my thing but of course, being Christmas and all the Festivities meant a ‘Wellington’ was definitely going to be on my ‘to-make’ list this year. I’ve made many Roast Dinners so far this Winter, but it’s time for my go-to Nut Roasts to step aside, and make way for my ‘Seitan Wellington‘.

A ‘Wellington’ is a very traditional English recipe (I didn’t know it was English originated which is even more exciting) which meat-eaters love so this ‘Seitan Wellington‘ is a cruelty-free Veganised version of a classic ‘Beef Wellington’.  Though, a traditional meat-free Wellington, I have found to be a Mushroom Wellington whether it is in the supermarket, restaurants or online recipe, but I hate Mushrooms unfortunately so I knew I wouldn’t be sharing a Mushroom Wellington.




This ‘Seitan Wellington‘ is more traditional than a Mushroom alternative and I showed my meat-eating family and colleagues my ‘Seitan Wellington’ achievement because I love to show that a Vegan recipe can be impressive and they were impressed! So this ‘Seitan Wellington‘ is definitely one to be made for your Christmas centrepiece and most certainly what I’ll be having on Christmas Day.

Seitan Wellington with Cranberry, Chestnut and Walnut

For this ‘Seitan Wellington with Cranberry, Chestnut and Walnuts‘ you will need:

  1. Puff Pastry – I used store-bought, making sure it is Vegan Friendly.
  2. Pre-Cooked Seitan Loaf – You can Steam or Cook  it
  3. Cranberry Sauce – I used Store-bought but I think homemade is quite simple
  4. Chestnut and Walnut Filling – To resemble Pâté and Duxelles

Firstly, the Puff Pastry is smothered with a good layer of Cranberry Sauce for that Christmassy feel. Then comes the Chestnut and Walnut Filling which I have used to resemble the Duxelles (finely chopped Mushroom mixture). Next, is the Seitan Loaf which is pre-cooked and plumped enough for the Puff Pastry to encase the whole Wellington.

Seitan Wellington with Cranberry, Chestnut and Walnut

Bake the ‘Seitan Wellington with Cranberry, Chestnuts and Walnuts‘ until deliciously golden and crisp. Let it rest for 10 minutes or so before slicing up and serving with your Roast Vegetables, Steamed Vegetables, Yorkshire Puddings and Gravy.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Seitan Wellington with Cranberry, Chestnut and Walnut
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Festive, Pastry
Serves: Serves 6
Ingredients
Seitan
  • ¾ cup chickpeas
  • 1 cup stock
  • 1 tsp liquid smoke
  • 1 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 4 sun dried tomatoes, soaked and drained
  • 1 tbsp tomato paste
  • 1½ cups gluten
  • ¼ cup chickpea flour
  • 2 tbsp nutritional yeast
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
Chestnut and Walnut Filling
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 4 cubes frozen baby spinach, cooked until wilted
  • 1 tbsp dried herbs
  • 1 cup walnuts
  • 1 packet cooked chestnuts
  • 1 tbsp maple syrup
  • ¼ cup brown rice breadcrumbs
Wellington
  • 1 roll Vegan puff pastry (I use Jus-Roll)
  • 1 tbsp cranberry sauce
Instructions
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Set aside a baking dish.
  2. Make the Seitan - In a food processor, blitz the wet ingredients, then add the dry ingredients and pulse a few times until a dough forms.
  3. Remove the dough from the processor and place on your surface, and then knead the dough. Split the dough in half (you will only need half for one Wellington)
  4. Shape the dough into a large flattened sausage shape, wrap in foil tightly and bake for 45 mins until tender when poked.
  5. Leave it to rest whilst you make the filling and prepare the pastry.
  6. Now make the Filling - In a large saucepan, add a splash of oil, followed by the onion and pepper and saute for 10 mins, until softened, then add the garlic for a minute, then add the dried herbs, stir through, then add the spinach. Set aside.
  7. In a food processor, combine the walnuts, chestnuts, breadcrumbs and maple syrup and pulse until broken down into tiny crumbs.
  8. Then add this mixture to the rest of the mixture from the saucepan and set aside.
  9. Now assemble the Wellington - Lay the puff pastry flat on your work surface, and in the centre, spread over the cranberry jam, then top with a single even layer of the chestnut and walnut mixture, then place the Seitan atop. Now tightly encase the Pastry around and over the Seitan to cover completely, fold in the edges and use some non-dairy milk (I use Soya) to paste over the Pastry to give it a nice brown finish.
  10. Place in the oven to bake for approx. 40 minutes, or until golden.
  11. Remove from the oven, allow to cool for 5 minutes before slicing into approx. 6 slices. Serve as part of your Roast Dinner with Vegetables and Gravy.

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