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Vegan Seitan Wellington

Vegan Seitan Wellington

  • Recipe by: Romy
  • Romy creates dreamy recipes with fantastic imagery that makes you want to eat your screen! With a range of recipes from home comforts to sweet delights - there is something for everyone!
Serves 6 - 8
Prep time: 15min
Cooking time: 3h

This has to be the perfect dinner ensemble for a vegan Sunday roast! A delicious, satisfying and filling roast dinner complete with Vegan Seitan Wellington. It is so easy to make, it simply requires a little time and dedication to create the perfect family meal. The key ingredient with this recipe is the vital wheat gluten - great for binding and adding gluten to low gluten containing ingredients.

Team with crispy roast potatoes, glazed parsnips and carrots and your favourite fresh vegetables.

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  • 1.

    Prepare all ingredients and measure out ready to use - this will speed up the cooking process and make it easier for you

  • 2.

    Separate all the dry ingredients from the wet ingredients

  • 3.

    Add all of the dry ingredients together in a large mixing bowl and combine

  • 4.

    In a different bowl or jug, combine the wet ingredients

  • 5.

    Make a well in the centre of the dry ingredients and slowly pour about half of the wet ingredient mix into the bowl

  • 6.

    Use a non-stick spatula to gently combine the wet and dry ingredients together and slowly pour the remainder of the wet ingredient mix into the bowl and combine to form a dough. The dough will be slightly sticky and wet.

  • 7.

    Dust a surface with flour and scoop out the dough with your hands. Knead the dough for about 2 minutes.

  • 8.

    Once the kneading process is finished and you are happy, place the dough back in the bowl and cover with cling film and leave to rest 15 minutes

  • 9.

    After 15 minutes, preheat the oven to 200 degrees for fan ovens or 180 degrees for gas. Check the progress of your dough and leave for a further 15 minutes

  • 10.

    After half an hour (to an hour), remove the dough from the bowl and knead again for about 30 seconds

  • 11.

    Using your hands, roll into a log shape (this is the meaty part of the wellington)

  • 12.

    Wrap in foil and twist the ends to prevent any air getting into it. Place in a shallow baking tray or dish and place in the oven for about 2 hours turning half way through cooking

  • 13.

    Remove Seitan from the oven and remove foil

  • 14.

    Add 2 tbsp of vegan butter into a frying pan over a medium heat, add sliced red onion and cook down

  • 15.

    Add black pepper, thyme and the Seitan into the pan and pan roast for about 15 minutes turning continuously to coat the butter all over the log

  • 16.

    Once 15 minutes has elapsed, set aside

  • 17.

    Using pre-rolled puff pastry, unroll onto a non-stick surface. Take the Seitan and place on the edge of the pastry sheet. Add any remaining onion next to the Seitan on the pastry and quickly roll up before the pastry gets to soft from the warmth of the Seitan.

  • 18.

    Add any decoration you wish to the top of the wellington and place in the over for around 20 minutes or until golden.

  • 19.

    Remove from the over and serve immediately with an array of fresh and roasted vegetables.

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