vegan christmas wellington

I love a good Wellington roast, but I only make it a few times a year. That makes it extra special though, so I don’t mind putting in the extra work. This is a seitan roast with gorgeous festive spices, wrapped in a buttery blanket of puff pastry.

I used Gaz Oakley’s Epic Christmas Roast Wellington as the base for the recipe, so credit where credit is due! It’s a bit different from the basic seitan recipes you come across because this one’s a bit more fluffy than meaty and it’s cooked in the oven for 2 hours instead of steaming or simmering it. I never tried his recipe, but I though my version came out really nice!


I do suggest making the roast the day (or a couple of days) prior and wrap it in puff pastry for its last bake just before serving. This saves you a lot of time and stress – making this a really easy and time efficient recipe. And yes I know, the ingredient list seems endless but you need all these spices to get the flavour right and it’s so worth it in the end.


serves about 8:

You’ll need –
– a blender
– a muslin cloth and kitchen string
– a deep baking dish

for the loaf:

° wet ingredients
2 1/2 cup (250gr) mushrooms, chopped
2 garlic cloves, minced
1 big red onion, chopped
1 cup (100gr) walnuts
1/2 cup (60gr) dried cranberries
1 cup (150ml) cider
pinch of cinnamon
pinch of nutmeg
pinch of paprika
2 tbsp dried rosemary
2 sage leafs
1 tbsp cracked black pepper
1 tsp salt

° dry ingredients
250 gr vital wheat gluten
3 tbsp chickpea flour

for the spice rub:
1 tsp cracked black pepper
1 tsp white pepper
1 tsp paprika
1 tsp rosemary

for the broth:
2 sjalots, quartered
1 orange, quartered
4 cloves of garlic, crushed
fresh thyme and rosemary
150ml (1 cup) cider
2 cups stock
1 tsp miso paste

puff pastry

for the glaze:
1 tbsp maple syrup
1 tbsp plant milk

1. Preheat your oven to 170°C.
2. Put a non stick skillet on medium heat and add the mushrooms, onion and garlic. Cook until the mushrooms are tender and there’s no more water from the mushrooms left.
3. When done, add them to a blender with the rest of the wet ingredients and blend until somewhat smooth. You could taste it, it’s supposed to taste and smell very strong as they’re going to make up the flavour of the roast.
4. Add the dry ingredients to a bowl and add the wet ingredients. Mix until a dough starts to form. Tranfser to your working surface and keep kneading the dough for about 10 minutes. This is a bit of a sticky dough so just play around with it. If you don’t, the seitan will be too spongey. I recently invested in a fancy stand mixer, so you could just use the dough hook and let it do it’s thing for 10 minutes, scraping down the sides of the bowl every minute or so.
5. Form the dough into a loaf and set aside. Sprinkle the spices for the spice rub onto your working surface and roll the loaf over it, making sure all the sides are covered.
6. Now wrap your loaf into a muslin cloth. Make sure it’s wrapped in really tight because the load will expand while cooking in the oven and you want it to hold its shape.
7. Once it’s wrapped up nice and tight, set aside. Add 2 cups of stock (or 2 cups of water with a disolved stock cube), the cider and miso paste and give it a good mix. Add the muslin wrapped loaf and roll it into the broth so it’s wet. Add the rest of the broth ingredients.
8. Put your loaf into the oven and bake it for 2 hours, turning it every 30 minutes. I also grab a spoon and drizzle it with more of the broth each time I turn the loaf – making sure I get as much flavour on there as possible.
9. After two hours your loaf should be done. Take it out of the baking dish and  set aside to cool slightly, so you can take it out of the muslin. If there’s any broth left, strain it to make some gravy. Just add a bit of flour or cornstarch and let it simmer until it’s thickened up.
10. Okay, we’re nearly there. If you’re making this in advance, you can unwrap the loaf and store in the fridge. If you’re about to serve it, transfer your loaf to a sheet of puff pastry. This is optional, but I covered my loaf with Gaz’s cranberry sauce before wrapping it up, so give it an extra oomph of flavour. Cover your loaf with the rest of the puff pastry – you can do it like Gaz or just freestyle it! Get CrEaTiVe. With a pastry brish, brush the pastry with the glaze and let it bake in the oven for 30 minutes, or until the pastry turns golden.
11. If you did all of this in one go, you’re a domestic kween (or king) and you deserve a glass of wine. Merry Crimbus 2 u!


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