Here’s our grand recipe in all its glory! Essentially I mixed two recipes: Avant Garde Vegan’s Christmas wellington roast and his Stuffed No-turkey recipe. I attached our combo for ease of reference! I also carefully watched the Excellent Videos he did and added missing steps to this recipe for our future use, including the Wellington and the Turkey videos.
I recommend watching the videos to really get a feel for what to do in this recipe. The results are stellar, stunning, and absolutely worth the effort. A vegan showstopper meal!
This is the kind of main course to feature if you’re goal is to impress guests during a fancy event. It’s a showcase of how delicious, savory, and decadent a truly peaceful meal can be, without any animals being harmed. Honestly the only thing more decadent that I’ve ever tried was filet mignon (before I was vegan!) Enjoy!
INGREDIENTS
Wet Ingredients
1 cup unflavored, full fat soymilk
1⁄2 cup dried mushrooms
2 tablespoons olive oil (for frying)
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1⁄2 cup white wine
1⁄4 cup chickpeas from can
4 oz firm tofu drained & patted dry
3 tablespoons white miso paste (this is what we use)
2 teaspoons pure maple syrup
1 tablespoon dried tarragon crushed
1 tablespoon dried thyme crushed
1 teaspoon dried rosemary crushed
1 teaspoon dried sage
1 teaspoon cayenne pepper
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Dry Ingredients
2 3⁄4 cups vital wheat gluten (this is what we use)
1⁄2 cup chickpea flour (this is what we use, or from bulk at Sprouts)
2 tablespoons nutritional yeast (this is what we use, or buy from bulk at Sprouts)
Rub Seasoning
1 tablespoon dried tarragon
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 teaspoon dried sage
2 teaspoons dried marjoram
1 teaspoon cayenne pepper
1 teaspoon onion powder
1⁄2 teaspoon sea salt
Other
1 batch cranberry sauce (or from can)
1 batch stuffing unbaked (or from premade, just make sure it’s moist like his is in the video). Add 2 teaspoons each of paprika and turmeric to make it a golden color instead of plain brown!
1 block vegan pastry puff (available at most stores – most regular brand ones are dairy and egg free!)
Broth
4 cups vegetable broth heated til hot
2 cups white wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 yellow onion, quartered
1 cup dried mushrooms
1 dried bay leaf
3 cloves garlic, crushed and peeled
salt and pepper
Pastry glaze
3 tablespoons pure maple syrup
3 tablespoons unflavored plant milk
1⁄4 cup avocado oil
PREPARATION STEPS
Note: Have uncooked batch of stuffing + cranberry sauce available to use for this recipe! Doesn’t matter which recipe, could also use premade ones. Note that in the video they use quite moist stuffing, so add extra vegetable broth to the stuffing if needed.
PREPARE SEITAN:
The following up to “The Day Of” section can be made up to 2 days in advance of serving.
– Saute onion and garlic in olive oil.
– Combine Wet ingredients in blender, blend until smooth.
– In a large mixing bowl add Dry ingredients: vital wheat gluten, chickpea flour & nutritional yeast. Mix well.
– Fold Wet mix into Dry and stir until dough forms.
– Knead/punch/pound dough with fists for 10 – 15 min. This is THE MOST IMPORTANT STEP. Otherwise the seitan will be spongey and chewy.
– Once kneaded the dough will be quite firm and elastic. Using a rolling pin, beat the dough into a rough rectangle shape around 1/2″ thick. Set the dough aside to rest for 10 minutes while you prepare the cooking broth.
PREPARE BROTH:
– Microwave vegetable stock until hot, then add the broth ingredients to a large roasting tray.
FORM THE ROAST:
– Pre heat oven to 350 degrees F. Cut a piece of muslin slightly larger than the seitan dough rectangle.
– Sprinkle the rub mix over the seitan dough. Then place it spice side down onto the muslin sheet. Cover the seitan well in the spice mix as this stops the seitan sticking to the muslin.
– Spoon generous amounts of the vegetable broth moistened stuffing into the center of the seitan dough, rectangle width ways. Roll up the seitan dough around the stuffing, molding the edges together.
– Wrap the seitan dough in the muslin as tight as possible. Twist the ends then tie them with string to secure to secure. Try to make sure your dough is a nice cylinder shape.
– Place the seitan into the roasting tray with the broth then cover the tray with foil. Place the tray into the oven for 2 hours. Carefully turn the Seitan over halfway through cooking and add additional stock if needed.
– After two hours of cooking, remove the tray from the oven & leave the roast to cool. When cool enough to handle, carefully remove the muslin.
– Wrap roast in clingfilm & refrigerate until ready to serve. Press out broth liquid & reserve for gravy.
THE DAY OF:
– Preheat oven to 350 degrees
– Roll out your puff pastry into a tea towel sized rectangle around 3mm thick. Score strips 1/3 of the way in the pastry on each side so you can make a lattice
– Brush roast with cranberry sauce. Place into the center of the pastry & brush on the glaze, then wrap & glaze top.
– Bake for 15-25 minutes or until golden.
– Make gravy: put saucepan over a low heat & allow the broth liquid to simmer for 10 minutes until thick. To thicken more, mix together cold water and cornstarch, then add 1 tbsp at a time. Or you can make a roux of melted vegan butter and flour and add it to the simmering broth.