Stuffed seitan wellington. How gorgeous does that look? If you’re looking for a show-stopping main dish to impress all your guests, look no further. I’ve got you covered! I want to start off by saying that while the prep and cook times on this recipe may look long, a lot of it is time spent cooling or waiting around, so it’s really not as bad as it looks.
I really wanted to make a wellington because it’s one of Gordon Ramsay’s signature dishes, and I have a tiny crush on Gordon Ramsay. He’s not a huge fan of vegans and vegetarians, but I love him regardless. There’s no denying he really knows how to cook. So he was my inspiration for this dish. I vowed to make the most delicious vegan wellington to ever grace the face of the earth, and I’m pretty sure I delivered!
Each component of this dish is just as important as the last. While it’s a more involved recipe, I think we all tend to raise the bar when it comes to hosting a dinner party. And besides, the result is well worth it. The first thing we need to make is the filling. We start by sautéing some onions and fresh herbs in a little white wine to get those flavours going.
Then we add the filling ingredients: mushrooms, Brussels sprouts, apples, and chestnuts. I can’t overstate how well these ingredients work together. The mushrooms are packed with umami, the Brussels sprouts add a touch of freshness and a slightly bitter taste, the Granny Smith apples are nice and tart, and the chestnuts are sweet and meaty. They really come together to create fantastic texture and an explosion of all the right flavours.
Once that’s all nice and cooked down, we set it aside to cool and work on the seitan itself. The list of ingredients for this part of the recipe may look long, but they’re all things commonly found in most pantries, and they are absolutely essential to building the flavour of the dough. I have eaten and created a lot of seitan and I’m always underwhelmed by the taste. They usually taste like wheat and are pretty bland. My solution was to combine a lot of concentrated flavours that mellow out when mixed into the dough. I use umami-rich ingredients like soy sauce, tahini, tomato paste, and white miso paste.
The seitan is probably the easiest part of this recipe. Once it’s all combined, we flatten it out and stuff it with our filling, then roll it in foil and pop it in the oven for an hour. Easy peasy. When the dough’s out of the oven, you can either let it cool for at least three hours, or you can wrap it in plastic wrap and pop it in the fridge overnight so it’s ready to use the next day.
While the seitan is baking, you can make the mushroom paste. It’s just mushrooms sautéed with a little olive oil, thyme, and salt until all the moisture has evaporated and you’re left with a paste that’s pure deliciousness. That paste gets spread on our phyllo dough which we wrap around the baked seitan, and then we wrap that in decadent puff pastry. Using phyllo on the inside layer was my husband’s bright idea. The mushroom paste would otherwise make the puff pastry go soggy. In Gordon Ramsay’s recipe, he uses a layer of parma ham (ew!) to keep the mushroom moisture in, so here we substitute the phyllo. It does a fantastic job.
Once your stuffed seitan wellington is all wrapped up, you brush it with some coconut oil and pop it in the oven for 45 minutes. And then you’ve got your impressive centrepiece dish!
This stuffed seitan wellington is especially delicious when topped with Easy Cranberry Sauce or Savoury Mushroom Gravy. You can also pair it with Candied Beets and Carrots or Simple Mashed Potatoes to create a stunning entree. And don’t forget to finish off dinner with an incredible dessert like Apple Crumble Tart or Pumpkin Chocolate Chip Cookies. Whatever you choose to serve it with, I can guarantee this recipe will impress everyone at the dinner table. You mind even convert some people!
I really hope you’ll give this recipe a try! Drop me a line in the comments to let me know how it turns out. Happy cooking!