Ingredients:

• 1 vegan puff pastry
• 680 g of seitan
• 1 block of tofu
• 60 g of mushrooms
• 80 g Sautéed chicory
• 1/2 beetroot
• Sauté (celery, onion and cabbage) + Walnuts Salt, pepper and red wine
• Roasting spices paprika, nutmeg

Cheese sauce:

• 100g 4mangio or other veg cheese
• 1 glass of soy milk
• Margarine to taste
• Salt, pepper and oil

Blueberry sauce:

• 340 g of Cranberries
• 1 cup of sugar
• 1/2 cup Orange Juice
• 1/8 teaspoon Salt
• 1/4 teaspoon Cinnamon
• 1 tablespoon Soy Butter (or Margarine)
• 1/c teaspoon Vanilla

Procedure

Start by preparing the filling by roughly blending the previously drained and dried seitan and tofu, the mushrooms and the finely chopped boiled beetroot and the walnuts. Add roast spices such as paprika, nutmeg, salt and pepper to the blended mix. Adjust the spices according to your taste and mix well to distribute them evenly.
Roll out the puff pastry and create an even layer.
Place the seitan, mushroom and beetroot mixture on the rolled out puff pastry, cover with the chicory forming an even layer but leaving space on the edges. Roll up the puff pastry, closing the seitan filling inside as if it were a roll, sealing the edges well.
Transfer the seitan Wellington roast to a baking sheet lined with parchment paper. Preheat the oven to 180°C.
Before baking, brush the surface of the roast with a little olive oil to make it golden and appetizing.
Bake for about 25-30 minutes or until the puff pastry is golden and crispy.
To make the blueberry sauce, combine the cranberries, sugar, and orange juice in a saucepan. Cook over medium heat, stirring occasionally, until the mixture begins to thicken, cook for 10 minutes. Once thickened, turn off the heat and add the salt, cinnamon, soy butter, and vanilla, stirring.
4mangio sauce add margarine, 1/2 glass of veg milk, salt and pepper and gorgonzola. Let the gorgonzola sauce reduce a little on the heat, so as to evaporate the liquid part.

Recipe created and made by Francis Basque