Vegan Beef Wellington

Ingredients

• 240 ml hot water
• 1/2 onion
• 3 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tbsp vegan Worcester sauce
• 350 g wheat gluten
• 70 g plain flour
• 4 tbsp porcini mushroom powder
• 200 g chestnut puree
• 4 garlic cloves
• plant-based milk (for wash)
• pinch of salt

Method

1. Make vegetable stock by dissolving 240 ml hot water with vegan stock powder and set aside to cool.
2. Roughly chop half an onion and blend with soy sauce, vegetable oil, and vegan Worcester sauce to create wet mix.
3. Combine wheat gluten and plain flour in a large bowl.
4. Add porcini mushroom powder and a pinch of salt to the dry ingredients and stir.
5. Add the blended wet mix to the dry ingredients and stir until it forms a dough.
6. Place the dough on foil, roll into a log, and wrap with another sheet of foil.
7. Bake in the oven at 180°C for 1 hour and 20 minutes, then let cool to room temperature and refrigerate for 6-8 hours or overnight.
8. Prepare the mushroom pate by cooking chopped garlic, rosemary, and chestnut mushrooms until water evaporates, then add chestnut puree and cook for another 20 minutes.
9. Cool the pate in the fridge.
10. Unwrap the seitan, spread the pate evenly over it using cling film, then roll the seitan log in the pate and seal.
11. Chill the assembled log for 20 minutes.
12. Preheat oven to 190°C, roll out pastry into a rectangle, and place the seitan log in the center.
13. Brush edges with plant-based milk, fold pastry over, seal, and trim excess.
14. Flip the wrapped Wellington seam-side down, chill for 10 minutes.
15. Score the pastry, brush with plant-based milk, sprinkle with salt, and bake for 30-40 minutes until golden.
16. Rest for 10 minutes before slicing and serving.