Method mostly based on Gaz Oakley’s wellington, but with a few modifications and personal touches.
Intriguing! What modifications did you make?
The main difference is that I made a mushroom duxelles layer between the seitan and the pastry. I also used chinese black vinegar instead of balsamic for some extra umami, and switched some of the spices/herbs up to my personal tastes. I’ve also added a layer of whole mushrooms in the middle of the seitan loaf, as you can see when its cut open in the second picture.
Woah! This looks out of control cool. I never personally mess with seitan because I eat WFPB but I do really like it lol. Thanks for sharing!
Thank you! All in all, I try to keep a healthy diet with plenty of vegetables and whole foods, but I don’t shy away from things like seitan, TVP, etc. for rounding out a dish.