Vegan Holiday Wellington

It can be a real challenge for vegetarians to create a special meal for Christmas. I once made this in two parts and have fused the recipe together to make this seitan wellington, it has quite a few steps and prep but makes for a delicious and satisfying bite at your Christmas table.



  • 2 TB Coconut Oil/Ghee
  • 150g Shitake or Chestnut Mushrooms, thinly sliced and woody stems discarded
  • 2 Leeks, cut into semi-circles and washed thoroughly
  • 1/2 tsp salt
  • 3 garlic cloves, crushed
  • 2 TB thyme
  • 1/4 cup breadcrumbs
  • 1/4 cup vegetable stock
  • 1 TB fresh Lemon juice

Take the pastry out to thaw.

Saute the mushrooms and leeks in the oil for 10 minutes over a medium heat until soft. Add spices and garlic and saute for 2 minutes more until fragrant.

Add the breadcrumbs and mix until juices have been absorbed over the heat for 5 minutes. Add the stock and lemon juice and mix to fully incorporate. Set aside to cool


The “meat”


  • 3 Cloves Garlic, mashed
  • 3/4 cup kidney or cannellini beans
  • 1 1/2 cups vegetable broth
  • 3 TB Soy sauce
  • 2 TB Olive oil
  • 2 Cups Vital Wheat Gluten Flour
  • 1/3 Cup Nutritional Yeast
  • 1 tsp paprika
  • 1 tsp fennel seeds crushed
  • 1 tsp sage
  • 1 tsp thyme

Preheat the oven to 180 Celsius.

Puree the beans and garlic in a food processor until smooth. Add the broth, soy sauce and olive oil and mix until incorporated. Transfer to a large bowl.

Add the vital wheat gluten and nutritional yeast, herbs and spices. Knead until a dough forms with a good bit of spring.

Set down a piece of baking paper and press the seitan out into one square sheet. Use a rolling pin to get it as level as possible, it will recoil somewhat.

Leaving 2 inches from one end, add the mushroom and leek mix along one side in a line. Roll the 2 inch flap over the mixture and roll to the end. Pinch the ends together. I find it helpful to secure it with cocktail sticks.

Wrap the log in foil and bake for 35 minutes, turning half way through.



  • 1 Pack frozen puff pastry
  • 1/4 cup soy/almond milk


Take the log out of the oven and keep the oven on. Let the log cool.  Roll the pastry out until you have a sheet large enough to wrap the log. Start from the top of your log. Place the pastry over the top and pull the seams together underneath. Pinch together and set on a baking tray. If you have sliced off spare pastry, then use it to decorate the log. Glaze with the soy milk.

Bake for 20-25 minutes until the pastry is golden.
Let cool for 5 minutes before slicing with a sharp knife


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