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Seitan Wellington With Creamy Spinach Sauce

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

1. 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.

4. 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.

5. Top mushrooms with seitan filling and fold over puff pastry border to form a log shape, completely sealing filling.

6. If making two small Wellingtons, divide seitan and mushroom filling in half before forming each log shape, and proceed as directed above.

7. 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.

8. 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

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