Vegan Beef Wellington Pastry
Prep time
Cook time
Total time
This is one of those ultimate blowout Holiday vegan dishes that just hits the spot over and over again. This easy seitan meal is perfect for your vegan christmas or thanksgiving! This is my vegan version of the infamous dish from Gordon Ramsay's Hell's Kitchen.
Author: The Edgy Veg
Recipe type: Dinner
Cuisine: British
Serves: 4
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic
- 2 shallots or 1 medium onion, minced
- 2 cups mushrooms, finely chopped
- ¼ cup red wine
- 1 Tbsp fresh parsley, minced
- ½ tsp fresh thyme, minced
- 2 cups chopped dry bread cubes, or crumbs
- Salt and freshly ground black pepper, to taste
- 1 vegan puff pastry sheet, thawed
- Thick seitan slices, enough for 4 pastries
- Mushroom gravy
Instructions
- In a large pan, heat the oil over medium heat. Add the garlic and shallots or onions and cook until softened and translucent. This should take roughly 2-3 minutes.
- Add the mushrooms and cook until the mushrooms are softened and browning, stirring occasionally, about 10 minutes.
- Add the parsley, thyme and wine to the pan. Cook until the wine has reduced and is almost evaporated.
- Stir in the bread cubes/crumbs, season with salt and pepper, to taste and set aside to cool.
- While the stuffing is cooling (it has to be cooled completely).
- On your work surface, lay down a piece of plastic wrap, place the puss pastry on top and top with another piece of plastic wrap.
- Roll out the pastry slightly to smooth out.
- Cut the pastry in half and then cut those pieces in half again (you should have 4 pieces total).
- Place seitan slices in the center of each piece of pastry and spread the stuffing over the seitan.
- Top with remaining seitan and fold up the pastry to enclose the filling. Ensure the edges are sealed.
- Place the pastries into a parchment paper-lined cookie sheet, seam side down.
- Refrigerate for 30 minutes.
- Preheat the oven to 400°F.
- Bake until the crust is golden brown, about 20 minutes. Serve with mushroom gravy.
Recipe by The Edgy Veg at https://www.theedgyveg.com/?p=10346