Zen and Zaatar

menu icon
go to homepage
  • Recipes
  • Cookbook
  • About
  • Meal Plan
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbook
    • About
    • Meal Plan
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Zen and Zaatar » Recipes » Main Dishes

    Vegan Seitan Wellington

    Published: Nov 12, 2019 · Modified: Sep 26, 2024 by Zena | Zen and Zaatar · This post may contain affiliate links · 9 Comments

    Love it? Share it!

    274 shares
    Jump to Recipe
    vegan seitan wellington holiday roast thanksgiving vegetarian beef zenandzaatar recipe

    This vegan wellington makes a hearty and filling centerpiece for any table! It's filled with "meaty" seitan and covered in an aromatic mushroom mixture and flaky puff pastry. It is the perfect main dish for a holiday dinner! Serve it with my vegan caramelized onion gravy.Watch me show you how to make this vegan seitan wellington in the video below! I'll also show you how to create the braid down the middle of the vegan wellington's puff pastry coating.

    Watch the full video right here on YouTube.

    What is Wellington?

    Wellington is an English pie that is well known around the world. Although a typical Wellington recipe is filled with beef, you can choose other proteins as well. The recipe below is a vegan wellington. A wellington has a protein that is coated with flavorful, herbed mushroom duxelles. It is then wrapped in a puff pastry, and baked. The end result is an amazing combination of textures and flavors.

    If you don't eat meat, you might have ignored the thought of trying one, but I'm here to show you that the meat isn't necessary! Here is a vegan version where the star is not beef, but seitan. Meaty seitan, made of wheat protein, packs a filling and protein-dense meat substitute for the center of this vegan wellington. As it mimics the texture and flavor of meat, you can satisfy your wellington craving with this plant-based protein without feeling like you're missing out. So, adorn your table with this beautiful vegan seitan wellington and enjoy!

    vegan seitan wellington holiday roast thanksgiving vegetarian beef zenandzaatar recipe

    Ingredient Breakdown

    Puff Pastry: Most store bought puff pastry is "accidentally" vegan, made with a plant based butter. The vegan puff pastry wraps up all the goodies in this wellington, and once cooked, it gives the dish body and crunch.

    Vital Wheat Gluten: The main ingredient in this recipe is the vital wheat gluten or seitan. It is a plant-based protein that mimics meat. It is stretchy, protein packed, juicy, and flavorful once seasoned. You can easily find it online right here.

    Chickpea Flour: This lightens the texture of the vegan meat. You can easily find it online.

    Nutritional Yeast: Nutritional yeast gives the dish a cheesy, savory, umami flavor that provides depth to this dish. Since it's used in most vegan recipes and I can never seem to get enough at the grocery store, I prefer to get it online so I can get a large amount for a great price. You can get the same one I use right here.

    Poultry Seasoning and Herbs: Made from a blend of herbs and spices, poultry seasoning adds complex flavor and depth to the seitan. Thyme, rosemary, and sage infuse the seitan with a wonderful fragrant aroma.

    Mushrooms & Shallots: Mushrooms, shallots, and herbs create our aromatic and rich duxelles mixture, used to coat the seitan.

    Maple Syrup & Olive Oil: Maple syrup is used in combination with olive oil to create a vegan egg wash. It gives the wellington a flaky golden brown crust!

    vegan seitan wellington holiday roast thanksgiving vegetarian beef zenandzaatar recipe

    How to Make a Vegan Wellington

    We will start preparing our vegan wellington by mixing together all the dry ingredients for the seitan roast. Next, we add the wet ingredients and knead the dough. After shaping it like a roast, we will pre-bake it in the oven. Next, we have to prepare duxelles by dicing and sautéing mushrooms and herbs. Finakky, we will assemble our seitan wellington. We will coat the puff pastry with the duxelles mixture, place the seitan roast on top, and cover the roast with the rest of the duxelles. We will wrap up the roast in the puff pastry and brush the top with maple syrup and olive oil. Then, we pop it in the oven to bake!

    How to Serve this Seitan Wellington

    You can serve seitan wellington with my scrumptious vegan caramelized onion gravy and your favorite veggie-based sides, like my sweet potato mac and cheese, green beans, or mashed potatoes.

    The great thing about this recipe is that you can even make the seitan roast a day in advance if you plan to make this for a busy holiday, like Thanksgiving or Christmas. It will gain a tougher texture in the fridge, as well as develop further flavor.

    vegan seitan wellington holiday roast thanksgiving vegetarian beef zenandzaatar recipe
    I hope you guys love this seitan wellington as much as I do! I would love to see your recreations on Instagram @zenandzaatar #zenandzaatar. Make sure to pin this if you want to save it for later!

    If you enjoy this free recipe, consider supporting me further by purchasing or gifting my e-book, including this recipe and over 55 others! Have the best vegan recipes at your fingertips, downloaded to your device, without the ads and extra text on my blog. Buy it HERE!

    How to make a vegan roast, a delicious vegan wellington made of seitan, wrapped in an herbed mushroom duxelles mixture and flaky puff pastry. This seitan wellington makes a perfect vegan holiday main meal.

    Recipe

    vegan seitan wellington holiday roast thanksgiving vegetarian beef zenandzaatar recipe

    Vegan Seitan Wellington

    Zena Hassoun
    A delicious vegan wellington made of seitan, wrapped in an herbed mushroom duxelles mixture and flaky puff pastry. This seitan wellington makes a perfect vegan holiday main meal.
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 45 minutes mins
    Total Time 2 hours hrs 5 minutes mins
    Cuisine American

    Equipment

    • Vital Wheat Gluten
    • Chickpea Flour
    • Nutritional Yeast

    Ingredients
      

    Seitan "Roast"

    • 1 sheet vegan puff pastry*
    • 2 cups vital wheat gluten
    • ¼ cup chickpea flour
    • ¼ cup nutritional yeast
    • ½ tablespoon poultry seasoning
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 teaspoon salt
    • 1 tablespoon fresh thyme chopped (or ¾ teaspoon dry thyme)
    • 1 tablespoon fresh sage chopped (or ¾ teaspoon dry sage)
    • ½ tablespoon fresh rosemary chopped (or ½ teaspoon dry rosemary)
    • 1 ¾ cup + 2 tablespoon vegetable broth or water
    • 2 tablespoon soy sauce
    • 1 tablespoon oil
    • vegan gravy for serving

    Duxelles

    • 1 lb mushrooms roughly chopped or quartered
    • 2 small shallots
    • 4 cloves garlic
    • 2 sprigs fresh thyme leaves
    • 1 tablespoon fresh rosemary leaves
    • 2 tablespoon olive oil

    Egg Wash

    • 1 tablespoon maple syrup
    • 1 tablespoon olive oil

    Instructions
     

    • Preheat oven to 350F. Mix all dry ingredients for the seitan roast, except for the puff pastry, together in a large bowl.
    • Make a well in the center of the dry ingredients and pour in the wet ingredients: broth or water, soy sauce, and oil, a little bit at a time, while mixing with a spoon. If it is too wet, add wheat gluten 1 tablespoon at a time. If it is too dry, add water 1 tablespoon at a time.
    • Knead for at least 3 minutes. Roll the seitan dough into a cylinder shape shape and roll in foil, twisting the ends. You can wrap it with a layer of parchment paper, followed by the foil layer, if you do not want the foil touching the seitan. It should be well fitting and not loose, but not too tight that it doesn't have a little bit of room to expand during cooking. Place on a baking sheet and bake for 1 hour and 15 mins.
    • Meanwhile, prepare your duxelles. Make sure your puff pastry is thawing according to package directions as well. Place garlic, herbs, and shallots in a food processor, or finely chop them. Then, add the mushrooms to finely chop them as well, or do it by hand. Make sure that it is not processed. You want it finely chopped, not puréed.
    • Sauté the mushroom duxelles in a pan over medium high heat for 5-10 minutes, until the water from the mushrooms evaporates. Set aside until the seitan is done.
    • Remove the seitan when done, and increase the oven heat to 400F. You can also store the seitan in the fridge a night in advance.
    • Assemble your wellington. Roll out your puff pastry dough thin enough to cover the wellington by a couple inches on each side. For me, this was about 10x14 in.
    • Spread a thin layer of duxelles, the same size as the wellington, in the center of your puff pastry. Cover with your cooked seitan roast. Cover the seitan roast on all sides with the duxelles mixture.
    • Trim off any excess dough, and fold over the top and bottom of the dough to cover the wellington. Cut the same number of diagonal slits on either side of the wellington, I cut about 7. Alternate covering the wellington with a strip of dough from either side, forming a braid down the middle. Alternatively, you could just fold the pastry over the seitan roast, and cut some slits in the top. You may need to wet your fingers to help seal the dough.
    • Mix the vegan egg wash together and brush it over the wellington before putting it at the oven at 400F for 30 mins.
    • Enjoy your vegan seitan wellington! Serve with vegan gravy alongside roast veggies or your favorite side dish.

    Notes

    *Many brands of puff pastry dough you find in the grocery store are vegan, just be sure to check the ingredients.
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!
    How to make a vegan roast, a delicious vegan wellington made of seitan, wrapped in an herbed mushroom duxelles mixture and flaky puff pastry. This seitan wellington makes a perfect vegan holiday main meal.

    More Vegan Main Dish Recipes

    • A bowl of Arabic lentil soup topped with pita chips, crispy onions, and parsley, and served with lemon.
      Authentic Arabic Lentil Soup (Shorbat Adas)
    • Finished image of the kale salad topped with tahini dressing, chickpeas, and slices of avocado.
      Hearty Kale Salad with Tahini Dressing and Chickpeas (Savory)
    • The freekeh recipe shown with the cooked freekeh, topped with roasted cauliflower and chickpeas and drizzled with tahini.
      Simple Middle Eastern Freekeh with Cauliflower and Chickpeas
    • Vegan tomato tart with basil cashew ricotta and a gluten free tart crust
      Vegan tomato tart with basil cashew ricotta (gluten-free)

    Love it? Share it!

    274 shares

    Comments

      4.86 from 7 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kerstin says

      November 13, 2019 at 10:10 am

      5 stars
      I will save this recipe for Christmas and serve it to my friends. Thank you so much !!!!

      Reply
    2. Kerstin says

      November 13, 2019 at 10:10 am

      5 stars
      I will save this recipe for Christmas and serve it to my friends. Thank you so much !!!!

      Reply
      • Zena | Zen and Zaatar says

        November 13, 2019 at 10:21 am

        So happy to hear that! Can't wait to hear your thoughts! You're very welcome 🙂

        Reply
    3. Kerstin says

      December 25, 2019 at 8:34 am

      5 stars
      So Zena, I made the seit an Wellington for us and had no vegan friends over.. It was so good eve the non vegans ate it and liked it very much. This is a keeper and will be made again. Thank you! It was moist, and soft and so satisfying. Thought there would be leftovers, but no! One of my non vegan friends asked for the recipe! Yeah!!!

      Reply
    4. Kerstin says

      December 25, 2019 at 8:34 am

      5 stars
      So Zena, I made the seit an Wellington for us and had no vegan friends over.. It was so good eve the non vegans ate it and liked it very much. This is a keeper and will be made again. Thank you! It was moist, and soft and so satisfying. Thought there would be leftovers, but no! One of my non vegan friends asked for the recipe! Yeah!!!

      Reply
      • Zena | Zen and Zaatar says

        December 25, 2019 at 8:55 am

        Omg how awesome! So happy to hear that even the non-vegans loved it! Thanks for sharing the rave reviews, Kerstin! 😍 Hope you have a very happy holiday season! 💚

        Reply
    5. Deb K says

      June 18, 2020 at 6:48 pm

      5 stars
      Made this recipe tonight and it was delicious! Because I avoid oil, I cooked the mushrooms (portobello and button) in Pam and later a few dashes of red wine. For my oven, I should have cooked the seitan for only one hour but boy your combination of fresh spices made it so flavorful because many recipes are bland! Good job! It is company worthy!

      Reply
    6. Deb K says

      June 18, 2020 at 6:48 pm

      5 stars
      Made this recipe tonight and it was delicious! Because I avoid oil, I cooked the mushrooms (portobello and button) in Pam and later a few dashes of red wine. For my oven, I should have cooked the seitan for only one hour but boy your combination of fresh spices made it so flavorful because many recipes are bland! Good job! It is company worthy!

      Reply
      • Zena | Zen and Zaatar says

        July 02, 2020 at 9:26 am

        Thank you so much for sharing! I'm so glad you found it fragrant and flavorful 🙂 Cheers! <3

        Reply
    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

    Trending Recipes 🔥

    • How to make a super flavorful tofu scramble with spinach and cherry tomatoes. Forget about “bland” tofu, this tofu scramble is bursting with umami flavor, seasoned with nutritional yeast and tahini. A great plant-based alternative to scrambled eggs, this flavorful tofu scramble recipe is sure to be a vegan breakfast favorite!
      Super Flavorful Tofu Scramble with Spinach and Tomatoes

    • This healthy vegan nutella is date sweetened
      Healthy Vegan Nutella (Date-Sweetened)

    • vegan kunafa or knafeh, a shredded phyllo and sweet cheese dessert
      Vegan Kunafa (Knafeh) | Shredded Phyllo and Sweet Cheese Dessert

    • ful medames, a syrian fava bean and chickpea breakfast salad
      Ful Medames, Syrian Style (Arabic Bean Salad) [Vegan, GF]

    • This horaa osbao (horak esbao) is a syrian pasta dish with lentils and tangy pomegranate sauce.
      Syrian Pasta with Lentils & Caramelized Onion (Horaa Osbao) | حراق اصبعه - Vegan

    • The sweet potato and chickpea quinoa bowl with brussels sprouts, pepitas, and topped with maple tahini drizzle.
      High-Protein Sweet Potato and Chickpea Quinoa Bowls

    Spring

    • Lemon tahini sauce being drizzled with a spoon to show consistency.
      Creamy Lemon Tahini Sauce (Vegan, Mediterranean Dressing)

    • Image featuring a straight on shot of the overnight matcha oats topped with raspberry chia jam cropped square
      Overnight matcha oats with no-cook raspberry chia jam

    • Foamy Iced Oat Milk Latte with Orange Blossom Water, Vegan, topped with cinnamon.
      Iced Oat Milk Latte with Orange Blossom Foam

    • This chickpea omelet recipe is a delicious vegan alternative to a traditional egg omelet. Also gluten-free, this chickpea omelet does not crack or break when flipped, can be stuffed with your favorite veggies, and is topped with a dairy-free avocado pesto.
      The Perfect Chickpea Omelet with Avocado Pesto (Vegan)

    • This vegan palak paneer replaces the paneer with a recipe for Burmese chickpea tofu, replicating the texture and flavor of a soft cheese. This vegan saag paneer, a spinach curry, is made creamy with coconut milk, making a rich and flavor Indian-inspired comfort dish.
      Vegan Palak Paneer with Chickpea Tofu (Soy-Free, GF)

    • This vegan chicken piccata recipe is so close to the real thing! Homemade seitan is a protein packed, plant based meat alternative that works great in this dish. In this seitan piccata, the vegan chicken is breaded and served over pasta in a light, creamy, lemon caper sauce.
      Unbelievable Vegan Chicken Piccata (Seitan)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Connect

    On this site, we share products we genuinely love through affiliate links. This means we may earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Your support helps keep this blog running, and we appreciate it!

    Copyright © 2025 Zen and Zaatar LLC

    274 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.