Seitan en Croute
Inspired by the pastry-wrapped concept of beef Wellington, seitan slices and a flavorful mushroom stuffing are wrapped in pastry as individual parcels and baked to a golden brown. For a show-stopping presentation, this should be served plated. To do so, place each baked pastry-wrapped seitan on a dinner plate against a mound of mashed potatoes and surrounded by a few spoonfuls of Madeira Sauce. This recipe is from 1,000 Vegan Recipes © 2009 by Robin Robertson.
1 tablespoon olive oil
2 medium shallots, minced
2 cups white mushrooms, finely chopped
¼ cup Madeira wine
1 tablespoon minced fresh parsley
½ teaspoon minced fresh thyme
2 cups finely chopped dry bread cubes
Salt and freshly ground black pepper
1 frozen puff pastry sheet, thawed
8 (¼-inch thick) seitan slices (cut into 3- x 4-inch ovals), patted dry
Madeira Sauce (link to recipe)
1. In a large skillet, heat the oil over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened, about 5 minutes. Add the Madeira, parsley, and thyme and cook until the wine is almost evaporated. Stir in the bread cubes and season with salt and pepper, to taste. Set aside to cool. (Both the stuffing and the seitan must be cool before wrapping in the pastry.)
2. Lay the puff pastry sheet on a large piece of plastic film wrap on a flat work surface. Top with another piece of plastic wrap and use a rolling pin to roll out the pastry slightly to smooth out. Cut the pastry into quarters. Place 1 slice of seitan in the center of each piece of pastry. Divide the stuffing among them, spreading it to cover the seitan. Top each with the remaining seitan slices. Fold up the pastry to enclose the filling, crimping the edges with your fingers to seal.
3. Place the pastry packages, seam side down, onto a large unoiled baking sheet and refrigerate for 30 minutes. Preheat the oven to 400°F. Bake until the crust is golden brown, about 20 minutes. Serve with Madeira Sauce.
This recipe is part of: Vegan Thanksgiving 2009 – A Feast by Robin Robertson.
Recipe © 2009 by Robin Robertson. Published by Vegan.com with permission.