Savory Seitan Wellington with Flaky Pastry
A juicy, savory seitan loaf wrapped in a flaky puff pastry crust . . . need we say more? This Seitan en Croûte is a show-stopping masterpiece that looks like it came straight from a gourmet kitchen, but is surprisingly simple to make. It’s the kind of dish that will make your holiday guests say "Wow!" before they even realize it's completely plant-based. Get ready to impress everyone with this culinary magic trick!
Equipment
- Baking sheet
- Mixing bowls
- oven
- Parchment paper or silicone baking mat
- Rolling Pin
Ingredients
- ½ tsp black pepper
- 1 cup 235 ml beef-flavored vegetable broth (or plain vegetable broth)
- 1 pound 455 g vegan frozen puff pastry
- 1 tbsp. prepared stone-ground mustard
- 1 cup 120 g whole wheat flour
- 2 cups 288 g vital wheat gluten flour
- ½ cup 120 ml extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp liquid smoke
- ¼ cup 30 g nutritional yeast
- 1 tsp paprika plus extra for sprinkling
- 1 tsp dried parsley flakes plus extra for sprinkling
- 1 tsp soy sauce or tamari
- 1 tbsp. tomato paste
Instructions
- Preheat the oven to 180°C (350°F).
- Have ready a baking sheet lined with parchment or a silicone baking mat, such as Silpat.
- In a large-size mixing bowl, combine the wheat gluten, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
- In a separate bowl, mix together the broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
- Add the wet ingredients to the dry and knead together until well incorporated and a moist dough forms.
- Let rest for 20 minutes.
- Thaw the puff pastry according to the package instructions.
- Form the mixture into a loaf (similar to a meatloaf shape) and place in the center of the baking sheet.
- Bake, uncovered, for 35 minutes.
- Remove from the oven and let cool slightly, to allow the loaf to reabsorb its juices.
- Increase the oven temperature to 190°C (375°F).
- Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
- Slice another sheet into 10 even strips for weaving.
- Weave the strips, on the diagonal, across the top of the loaf (like the top of an apple pie!
- ).
- Tuck loose ends under the loaf.
- Sprinkle a little paprika and parsley on top for color.
- Return to the oven and bake for an additional 20 to 25 minutes, or until the pastry is fluffy and golden brown.
Notes & Wine Advice
Serving Tip:
This stunning centerpiece deserves some equally impressive side dishes. Serve it alongside roasted vegetables, a light salad with a vinaigrette dressing, or a creamy potato gratin for a complete and festive holiday meal.Wine Advice:
With a dish as rich and savory as this, you need a wine that can stand up to its bold flavors. A full-bodied red like a Cabernet Sauvignon is the perfect partner; its deep fruit notes and hints of spice will beautifully complement the earthy seitan. If you prefer something lighter, a dry Rosé can be a fantastic alternative. Its crisp acidity will cut through the richness of the pastry, making every bite feel light and fresh. It’s a pairing so good, it might just make you forget about the rest of the meal!Nutrition values
Calories: 250 kcal | koolhydraten: 25 g | Eiwitten: 12 g | Vet: 14 g | Suiker: 1 g