Ingredients
Mushroom Filling
1 tablespoon non-dairy butter
1 tablespoon extra virgin olive oil
4 cups crimini mushrooms, finely chopped
2 large shallots, finely chopped
3 cloves garlic, finely chopped
3 sprigs fresh thyme, stemmed and finely chopped
2 tablespoons vegan red wine (Merlot or Cabernet Sauvignon)
1⁄4 teaspoon sea salt
1⁄4 teaspoon finely ground black pepper
2 tablespoons unbleached all-purpose flour
Seitan Filling
2 packages “chicken-style” seitan, or 3 cups homemade seitan
4 sprigs fresh thyme, stemmed and finely chopped
2 tablespoons mustard, stone ground or German
2 tablespoons vegan red wine (Merlot or Cabernet Sauvignon)
1 tablespoon maple syrup
3⁄4 cup unbleached all-purpose flour, plus 1⁄4 cup flour for rolling
grated zest of 1⁄2 lemon
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon sea salt
1⁄4 teaspoon finely ground black pepper
1 package vegan frozen puff pastry sheets, thawed
Creamy Spinach Sauce Ingredients
3 cups baby spinach, packed
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1 teaspoon fresh lemon juice
1⁄4 teaspoon sea salt
1⁄4 teaspoon finely ground black pepper
1⁄4 cup, plus 1 tablespoon soymilk creamer
Directions
- Preheat oven to 400 degrees.
2. For the mushroom filling: In a large sauté pan, heat butter and olive oil. Add mushrooms, shallots and garlic. Cook over medium heat for about 2 minutes. Add thyme, wine, sea salt, black pepper and flour, and cook for an additional 3 to 5 minutes, or until all the liquid has evaporated. Set aside to cool.
3. For the seitan filling: In a large food processor, combine seitan, thyme, mustard, wine, maple syrup, flour, lemon zest, paprika, sea salt and black pepper. Pulse until uniform, about 20 times, and set aside.
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On a lightly floured surface, roll puff pastry out to about -inch thickness. To make one large Wellington, overlap 2 sheets by about 1 inch and press them together at seam. Place mushroom filling in center of pastry and spread out, leaving about a 1- to 2-inch border on all sides.
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Top mushrooms with seitan filling and fold over puff pastry border to form a log shape, completely sealing filling.
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If making two small Wellingtons, divide seitan and mushroom filling in half before forming each log shape, and proceed as directed above.
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To bake, place one large, or two small Wellingtons, seam side down on a greased baking sheet with rims. Make a couple of slits in top of pastry with a small knife.
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Bake for 40-45 minutes, until pastry is golden brown. Let cool for 10 minutes before slicing.
9. For the spinach sauce: Sauté spinach in a large sauté pan over low heat with olive oil, garlic, lemon juice, sea salt and black pepper, until wilted. Combine with soy milk creamer in a blender, and purée until smooth.
Serve sliced Wellington warm with spinach sauce.
Yields 2 small or 1 large Wellington. Serves 6 to 8
More vegan recipes from Spork Foods:
Pear, Fig and Sage Tarts With Roasted Garlic Aioli
Pumpkin Cheesecake With a Gingersnap Crust
Green Apple and Cashew Sourdough Stuffing
