Vegan Seitan Wellington

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: MUSHROOM DUXELLES:

6 cups (around 400g) mushrooms (white button or cremini)

2 shallots

3 cloves of garlic

1 tsp thyme

¼ tsp salt

⅛ tsp ground black pepper

1 tbsp (15ml) oil

subheading: SEITAN ROAST:

1 tbsp (15ml) olive oil

1 medium onion, diced

2 cloves of garlic, minced

1 tsp freshly grated ginger

2 cups (140g) sliced mushrooms

2 tbsp (30ml) soy sauce

2 tbsp (30ml) maple syrup

½ cup cooked brown rice

1 cup (170g) cooked red kidney beans

1 (about 130g) cooked beet (see notes)

½ cup (50g) almond flour

1 tsp oregano

¼ tsp each: smoked paprika, chili, cumin

⅛ tsp each: cinnamon, nutmeg

1 cup vital wheat gluten

3 tbsp (45ml) yellow mustard

1 roll (8 ounces / 230g) vegan puff pastry

subheading: “EGG” WASH:

3 tbsp (45ml) almond milk

2 tbsp (30ml) maple syrup

Directions at fullofplants.com

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