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Vegetable Wellington
By Chef Leslie McKenna


1 package Puff Pastry thawed
2 Eggs beaten
1 package Soy Protein (Seitan)
1 Red onion diced
1 package Cremini Mushrooms sliced
1 package Button Mushrooms (white) sliced
4 ounces Dried Porcini Mushrooms
2 cups Heavy Cream
6 cloves Peeled Garlic chopped
2 tablespoons Thyme chopped
1 bag Organic Spinach or Arugula
8 ounces Smoked Gouda Cheese or Smoked Mozzarella Cheese grated
Salt and Pepper to taste
Olive Oil as needed
Flour for dusting


Heat a large skillet and add the olive oil, ¾ of the garlic and the onion and cook until it just starts to brown.

Add the sliced mushrooms and continue to cook until all of the water has evaporated and they start to caramelize.

Season with salt and pepper and fresh thyme and set aside to cool. In the same pan, add a little more oil and then add the spinach and cook just to wilt.

Place in a colander to drain any excess liquid and let cool.

In a sauce pan, place the dried porcini, garlic, 1 tablespoon fresh thyme and the cream and simmer over low heat for 10 to 15 minutes until the mushrooms get soft and the cream starts to reduce.

Place into a blender and very carefully blend until smooth and strain through a sieve getting out any pieces that are not blended.

Place the puree back in the sauce pan and leave on a very low heat until ready to serve. Season with salt and pepper.

Sprinkle a small amount of flour on your table and place one sheet of the puff pastry on top and lightly roll out.

Cut a large 4 to 5 inch circle and place some of the mushroom mixture, then spinach, then cheese and then the seitan.

Pull the edges of the pastry over the top of the seitan and seal it well. Flip the whole thing over and brush with the beaten eggs.

Place on a baking sheet and bake at 375 degrees for about 20 minutes or until golden brown.

Place the hot mushroom sauce on a plate and then place the Wellington on top of that and serve hot.