Seitan Wellington with Mushrooms and Puff Pastry
46 min 1 serving 900 kcal · 52 g proteinLevel: Expert
The nutritionist's note
Drying out the duxelles is mandatory: the slightest moisture soaks the pastry from within. This dish reaches 52 g of plant protein, which is exceptional without animal products.
Ingredients
1 serving
- seitan200 g
- vegan puff pastry130 g
- button mushrooms250 g
- shallot50 g
- unsweetened soy milk20 ml
- olive oil16 g
- thym3 g
Method
- 1
Make a duxelles: finely chop the mushrooms (250 g) and shallot (50 g), then dry them out for 12 minutes in a pan with the olive oil (16 g) and thyme (3 g).
- 2
Sear the seitan on all sides, then coat it in the cooled duxelles.
- 3
Wrap in the vegan puff pastry, seal the edges and glaze with plant milk.
- 4
Bake for 25 minutes at 200 °C, then rest for 5 minutes before slicing.
Nutrition facts
per serving
| Energy | 900 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 86 g |
| Fat | 38 g |
| Fibre | 12 g |
| Iron | 7.2 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- soy
Always check the labels of your products.
