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Shallot and Shiitake Seitan Wellington

SHALLOT AND SHIITAKE SEITAN WELLINGTON


Ingredients

Scale

for the seitan

  • 1/4 cup shallots, minced
  • 4 shiitake caps, minced
  • 1/4 cup cannellini beans, mashed
  • 1 TB A1 sauce (I used cracked peppercorn flavor)
  • few dashes of liquid smoke
  • 1 TB red wine
  • 1 TB chickpea flour
  • 1 TB fresh thyme, minced
  • 1 TB toasted sesame oil
  • 1 TB soy sauce
  • 1 cup of vital wheat gluten
  • 3/4 cup broth (I used Imagine brand No-Chicken broth)

for the duxelles

  • 2 TB Earth Balance
  • 2 cups shiitake caps, finely diced
  • 3/4 cups shallots, finely diced
  • 45 cloves garlic, minced
  • 1 TB fresh thyme, minced
  • 1/3 cup white wine

to assemble

  • 68 sheets vegan phyllo dough (I used Fillo Factory brand), thawed overnight in the refrigerator
  • olive oil or melted Earth Balance, for brushing

Instructions

for the seitan

  1. Heat a teaspoon of olive oil in a small pan over medium heat. Add in the shallots and saute for about 2 minutes. Transfer to a glass bowl to cool. Return the pan to the stove and add in another teaspoon of oil. Add in the shiitake and saute for about 2 minutes, then transfer to the same bowl with the shallots. Turn off the heat and place the pan to the side.
  2. Add in the next 8 ingredients and stir well. Add in about half of the vital wheat gluten, stir until well combined, then add in the rest and stir again. Add in the broth and stir again. The mixture should pull away cleanly from the sides as you stir it. Add a little more broth if needed.
  3. Place the seitan onto a large piece of tin foil. Form the seitan into a cylinder shape, then press down so its curved on the top, but flat on the bottom. Bring up the sides of the foil, then twist the ends to seal it completely.
  4. Place a steamer basket into a large pan with a tight-fitting lid. Place enough water so it covers the bottom of the pan, but is not touching the bottom of the steamer. Place the wrapped seitan inside, cover and steam over medium heat for about 40 minutes. (You may need to top off the water if the level gets low during steaming time.)

for the duxelles

  1. Melt 2 tablespoons of Earth Balance over medium heat. Add in the shallots and saute for about 3 minutes. Add in the shiitake, stir and saute for 3 minutes more. Add in the garlic and thyme and stir. Let it saute until almost all of the liquid has evaporated, then add in the wine. Let the wine slightly reduce for a few minutes, then remove from the heat to cool.

to assemble the Wellingtons

  1. Preheat your oven to 400. Lay one phyllo sheet directly onto the counter. Brush with a little oil or vegan butter, then lay another sheet on top of that. Repeat until you have 6-8 sheets laid out. Place the duxelle in the middle of the pastry in a thin but even layer, then place the seitan on top of that, curved side down. Bring the edges of the pastry up and fold them over each other, then fold the sides in, like you are wrapping a gift. Now flip the entire thing over so the seam is on the bottom.
  2. Place a little oil on a baking sheet and place the Wellington on top of that. Brush the top with a little oil and bake for about 15 minutes. Remove from the oven and rotate it 180 degrees. Brush the top of the pastry again with a little oil (I just brushed it with the oil that has collected at the bottom of the baking sheet), and bake for an additional 15 minutes or until the top is golden brown.
  3. Allow it to rest for 10 minutes before slicing and serving.