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Seitan Wellington with Red Wine Reduction

App exclusive

2 hr + 30 min

Main

Freezer-friendly
A seitan Wellington with red wine reduction is a classic dish reimagined. A Wellington is always a special centrepiece, and we wanted to create a vegan version that doesn’t compromise on flavour or texture. Tender, soft seitan is wrapped in golden, flaky pastry, and layered with caramelized onions and garlicky spinach for added depth. The dish is elevated by a rich red wine reduction, making it perfect for celebrations or an elegant dinner.

Servings

Total

2 hr + 30 min

Prep

30 min

Cook

2 hr

Contains

Soy symbol

soy

Sesame symbol

sesame

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

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What others say

Anne - Jan. 1, 2026, 2:31 p.m.

Delicious, beautiful main dish. Made it for Christmas and everybody loved it! I did put a little xanthan gum in the wine reduction because it didn’t quite get to the texture I wanted. Worked great.

Matthias - Dec. 31, 2025, 7:13 p.m.

Delicious

Nina - Dec. 27, 2025, 10 a.m.

Made this for the second day of christmas and it was perfect 🥰 Not only did it taste great and my husband and I ate the whole wellington in one go, but it was also the first recipe in this app where I was faster than the time the instructions stated, it really is much easier than it looks. We paired it with the Tahini Brussel Sprouts which was a great match!

PUL small logo PUL Team - Dec. 27, 2025, 7:13 p.m.

Gosh thanks for welcoming the recipe into the festivities, Nina! We appreciate the glowing review so much 🥰 love the idea of pairing it with the tahini Brussels sprouts, too 🙌

Anne - Dec. 19, 2025, 11:23 p.m.

Is it possible to make this with store-bought seitan? What would you mix it with to give the seitan flavor? I am not sure my vital wheat gluten order will arrive in time for the day I want to make this!

PUL small logo PUL Team - Dec. 20, 2025, 12:24 a.m.

Hiii Anne! Oooh, interesting question. We haven't tested repurposing store-bought seitan this way so can't say for sure, but it could work. It just won't be in a solid block I reckon, more like little crumble pieces. In that case, you can try chopping or pulsing it in a food processor, then mixing it with the flavour boosters from this recipe (the melted vegan butter, liquid smoke, vegan Worcestershire, paprika, garlic and onion powder, and a bit of crushed bouillon). Let it marinate for around 15 to 20 minutes (or longer if you can) so it really soaks everything up, then use it as the filling. The texture will be a bit different, but the flavour will still be rich and savoury.

Matthias - Dec. 31, 2025, 7:12 p.m.

We just made this recipe with store bought seitan. The seitan was in a solid block and we mixed it with the other ingredients in a food processor. This was no problem and worked really well. Greetings from Germany

Ilyas - Dec. 18, 2025, 5:04 p.m.

Quick question. Am looking to make this for a christmas dinner which is over at someone else’s place, and was wondering if I could make it in advance and then bake it in the oven once I’m there, or if the moisture from the ingredients would absorb into the puff pastry dough too much? The other two options coming to mind are assembling it once I’m there, or baking it just a little bit and then finish baking it there (but I wouldn’t know for how long, etc.) Any tips would be greatly appreciated!

PUL small logo PUL Team - Dec. 18, 2025, 5:40 p.m.

Hi Ilyas! Oh, how sweet to think of including the recipe at a Christmas dinner 🤗 You had it spot on: the best bet is to prep all the components ahead of time and then assemble the Wellington right before baking at your friend’s house. So just layering, sealing shut, brushing the top and baking. You could try making the full Wellington in advance and warming it back up there, but I can't guarantee it won't leave a soggy bottom. Hope this helps for now! ✨