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Seitan Wellington with Creamy Spinach Sauce

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Ingredients

  • Mushroom Filling:
  • 1 tbsp non-dairy butter
  • 1 tbsp EVOO
  • 4 cups crimini mushrooms, finely chopped
  • 2 large shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 sprigs fresh thyme, stemmed and finely chopped
  • 2 tbsp red wine (merlot or cabernet sauvignon)
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 2 tbsp unbleached all purpose flour
  • Saute 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 an additional 3 to 5 minutes, or until all the liquid has evaporated. Set aside to cool.
  • Seitan Filling:
  • 2 pkgs seitan (or 3 c homemade seitan)
  • 4 sprigs fresh thyme, stemmed and finely chopped
  • 2 tbsp mustard, stone ground or German
  • 2 tbsp red wine (merlot or cabernet sauvignon)
  • 1 tbsp maple syrup
  • 3/4 cup unbleached all purpose flour, plus 1/4 cup for rolling
  • Grated zest of 1/2 lemon
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 tsp smoked paprika
  • 1 pkg frozen puff pastry sheets, thawed
  • In a large food processor, combine all ingredients. Pulse until uniform, about 20 times, set aside.
  • Preheat oven to 400 degrees.
  • Assemble:
  • On floured surface, roll pastry to 1/2 in thickness. Overlap 2 sheets by 1 in and press together at seam.
  • Place mushroom filling in center and top with seitan filling, leaving 1-2 in borders.
  • Fold pastry over to form log.
  • Place seam side down on a greased baking sheet. Place slits on top of pastry.
  • Bake 40 mins, until golden brown. Cool 10 mins.
  • Over:
  • Spinach sauce:
  • 3 cups baby spinach, packed
  • 1 tbsp EVOO
  • 1 clove garlic, finely chopped
  • 1 tsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 cup + t tbsp soy milk creamer
  • Saute all ingredients except creamer over low heat until spinach is wilted.
  • In a blender, puree with creamer until smooth.
  • Serve sliced Wellington warm with spinach sauce.

Details

Preparation

Step 1

Mushroom Filling:

1 tbsp non-dairy butter
1 tbsp EVOO
4 cups crimini mushrooms, finely chopped
2 large shallots, finely chopped
3 garlic cloves, finely chopped
3 sprigs fresh thyme, stemmed and finely chopped
2 tbsp red wine (merlot or cabernet sauvignon)
¼ tsp sea salt
¼ tsp pepper
2 tbsp unbleached all purpose flour

Saute 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 an additional 3 to 5 minutes, or until all the liquid has evaporated. Set aside to cool.

Seitan Filling:
2 pkgs seitan (or 3 c homemade seitan)
4 sprigs fresh thyme, stemmed and finely chopped
2 tbsp mustard, stone ground or German
2 tbsp red wine (merlot or cabernet sauvignon)
1 tbsp maple syrup
¾ cup unbleached all purpose flour, plus ¼ cup for rolling
Grated zest of ½ lemon
½ tsp sea salt
¼ tsp pepper
½ tsp smoked paprika
1 pkg frozen puff pastry sheets, thawed

In a large food processor, combine all ingredients. Pulse until uniform, about 20 times, set aside.

Preheat oven to 400 degrees.

Assemble:
On floured surface, roll pastry to ½ in thickness. Overlap 2 sheets by 1 in and press together at seam.
Place mushroom filling in center and top with seitan filling, leaving 1-2 in borders.
Fold pastry over to form log.
Place seam side down on a greased baking sheet. Place slits on top of pastry.
Bake 40 mins, until golden brown. Cool 10 mins.


Over:
Spinach sauce:
3 cups baby spinach, packed
1 tbsp EVOO
1 clove garlic, finely chopped
1 tsp lemon juice
¼ tsp sea salt
¼ tsp pepper
¼ cup + t tbsp soy milk creamer

Saute all ingredients except creamer over low heat until spinach is wilted.
In a blender, puree with creamer until smooth.
Serve sliced Wellington warm with spinach sauce.

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