November 5, 2012

thanksliving wellington

Wellington usually involves some kind of meat which is wrapped in puff pastry and baked. Here is a vegetarian version stuffed with homemade seitan, caramelized onions, yam and kale. Served with mushroom gravy, this makes a wonderful main dish for Thanksgiving. Seitan (often referred to as "wheat meat") can be purchased through a health food store. The homemade savory seitan roast is very simple to prepare and I recommend giving it a try as it can be used in a variety of dishes.

Ingredients (makes 2 rolls, serves 6-8 people)

1 box of vegan puff pastry (contains two sheets), thawed according to directions on package
seitan, sliced thin (for homemade seitan roast, see the recipe here)
2 medium yellow onions, sliced thin (about 4 cups)
1/2 bunch kale, de-stemmed & torn into bite size pieces (about 2 cups)
1 medium yam, peeled & sliced thin (about 2 cups)

1. Caramelize the onions by sauteing the slices in 1 TBS olive oil. Cook the kale in a steamer for a minute. Steam the sliced yam for 3-4 minutes. Set them aside.

2. Place a sheet of puff pastry on a lightly floured surface. Roll the dough out using a rolling pin to about 1/8" thickness.

3. To assemble, lay strips of seitan across the dough, leaving an inch on the sides. Layer the caramelized onions on top and place the steamed yam and kale on top.


4. To roll it up, pull the edge toward you to cover the stuffing and tuck it in. Try to achieve a tight roll. This process is kind of like making a giant sushi roll.

5. Then tuck the sides in and roll up the rest of the pastry tightly.

5. Close up the roll by wetting your fingers a little bit and pinching the dough.


6. Place on a baking pan lined with parchment paper and bake at 350°F (preheated) for 30 minutes. Rotate the pan and bake for another 20 minutes or until golden brown.

7. Place on a cooling rack and let it sit for a few minutes. Slice and serve with mushroom gravy (recipe below).


Mushroom gravy
1 TBS olive oil
1 large shallot, sliced thin
8 oz crimini mushrooms, sliced thin
8 oz oyster mushrooms, shredded by hand
2 cups soy milk
1 cup vegetable stock
2-3 TBS shoyu
1 tsp ume paste
1/4 cup kuzu, mixed with 1/2 cup cold water  

1. Saute the shallots in oil until they become translucent. Add the mushrooms and cook until they become soft.  

2. Add soy milk and vegetable stock. Let it come to a gentle boil and add shoyu and ume paste to season.  

3. Thicken the mixture with kuzu mixed with water. Cook for a couple of minutes.

Looking for menu ideas for the ThanksLiving dinner? How about making a balanced meal by adding rice pilaf, roasted vegetables with balsamic reduction, greens or fresh salad, cauliflower/leek chowder and a light dessert (May I suggest poached pears from THE PEACEFUL DESSERT BOOK?)

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