Seitan Wellington
Posted on December 26, 2010 | 4 Comments
If you’re in the mood for a tasty, warm, stick-to-your-ribs kind of meal, then look no further. Seitan wellington is a dish inspired by the classic beef wellington. This is a very loosely put together recipe, and I may tighten it up in the future. For now, use your best judgment given the ingredients and preparation listed below.
Seitan Wellington
Preparation of this meal can take a while, and you can definitely prepare the seitan filets a day or longer ahead of time.
Ingredients
1 recipe seitan filet mignon, prepared, at room temperature*
1 recipe duxelles, prepared
puff pastry (1 sheet per 3 filets)
canola oil or non-stick spray
Method
Preheat oven to 425° F.
Top each seitan filet with a thin layer of duxelles, about 2 tablespoons. Wrap the filet and duxelles with just enough puff pastry to cover the entire filet, pinching edges together as you wrap. Spray/lightly coat a glass dish with non-stick spray or oil. Add wrapped filets to the dish and bake 20-35 minutes, until lightly browned.
Here it is with the rest of dinner:
Seitan Wellington, Mashed Potatoes with Gravy, and Brussels Sprouts
* If seitan filets are prepared ahead of time, they can be slightly cool (from the refrigerator). If they are prepared just prior to baking, let them cool enough to handle.
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December 27th, 2010 @ 7:08 am
So elegant!
December 27th, 2010 @ 2:17 pm
Thank you, Tami! Love your blog and your awesome cookbook – I actually gifted a copy just two days ago 🙂
December 27th, 2010 @ 2:37 pm
In fact, you might recognize the gravy on those mashed potatoes above. It’s your recipe!
For those interested, check out American Vegan Kitchen on Amazon.com or your favorite bookstore.
January 19th, 2015 @ 12:01 pm
Hi website owner, do you allow guest posting ??? Please let
me know, i am interested 🙂