Seitan Wellington with Creamy Spinach Sauce

By cmkasaras

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.

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.