Vegetarian Seitan Wellington with Ariel Rouge Reduction

Wrapped in a flaky pastry, Vegetarian Seitan Wellington with Ariel Rouge Reduction is a superb and festive treatment of Seitan which will bring you accolades in your vegetarian kitchen.

(SIDE BAR)Seitan or Wheat Gluten, also called wheat meat, gluten meat, or simply gluten, is a food that has been made from the protein of the wheat. Although not as well known, it is an extremely high protein alternative to tofu and soy based meat-substitutes. Seitan has a texture much more like that of flesh foods than tofu, because of its chewy texture. It is often used in place of meat in Asian, as well as vegetarian and macrobiotic cuisines.

Popular in China, where it was first developed, as well as in the cuisine of other Asian nations, it is commonly found on the menus of restaurants catering primarily to Buddhist and Hindu patrons who do not eat meat, and has also become widely used by Vegetarians here in the United States. It is made by kneading the flour with a small amount of RO Water* and washing the dough while kneading it submerged in fresh water, changing it repeatedly, until all of the starch dissolves and is washed away, leaving the protein as a malleable mass. It is then cut into chunks and boiled in a vegetable stock which has been infused with Tamari, Bay Leaf and a piece of Kombu. It is cooked in the broth until it rises to the top of the kettle as any dumpling will when fully prepared.Luckily, it is also available prepared and ready to use in a wide variety of forms in Health Food Stores and Oriental Ethnic Shops, which is a huge savings in time and effort.(END SIDE BAR)

2 Bottles Ariel Rouge one of which is for service with the meal one of which is divided half for the wine reduction and half for the broth

1 Cup Vital Wheat Gluten Flour
2 Tbs. Nutritional Yeast
1 Tbs. All Purpose Flour
½ Cup Cold RO Water*
¼ Cup Shoyu or Tamari
½ Tbs. Amore Double Concentrated Tomato Paste
½ Tbs. Extra Virgin Olive Oil
1 Clove Garlic minced
½ tsp. Lemon Zest
⅛ tsp. Celery Seed Ground
⅛ tsp. each Dried Thyme, Basil and Marjoram

6 Cups very cold R.O. Water
1 3 -4 inch piece Kombu
½ Cup Shoyu or Tamari
1 Sprig Fresh Rosemary
3 Fresh Bay Leaves
½ Bottle Ariel Rouge
1 Onion
2 Organic Carrots peeled and cut into small chunks
2 Pounds Field Mushrooms Sautéed in Garlic and Earth Balance
2 Tbs. minced Bouquet Garni

Wine Reduction
½ Bottle Ariel Rouge

Wine Reduction
Place ½ Bottle Ariel Rouge in a sauce pan over medium high heat and reduce to a thickened syrup

Seitan itself:
Place all of the dry ingredients in a large bowl.
Add the wet ingredients to the dry ingredients
Mix thoroughly by hand and knead until smooth and elastic
Cut into chunks
Cook in the simmering broth until they pop up to the surface
Remove to a wire rack over a baking tray
Grind the Seitan, Carrot and Onion together with the Bouquet Garni and ½ Cup Sautéed Mushrooms
Form into a loaf
Wrap in plastic and chill for an hour

Wellington’s Flaky Pastry
To prepare the Wellington’s flaky pastry you’ll need

4 Cups + 2 Tbs. Whole Wheat Pastry Flour
1 tsp. Sea Salt finely ground
1¼Cup Earth Balance Margarine cut into cubes
2½ Tbs. Tahini and enough chilled RO Water to make 2/3 Cup

Using a pastry cutter, cut the Earth Balance into the whole wheat pastry flour and sea salt leaving smallish chunks of the margarine (The more finely you process the flour/margarine mixture the less flaky the pastry will be)

Using a fork slowly add the chilled Tahini Water mixture to the flour to form a dough (Handle as little as possible)
Wrap in plastic wrap and chill for at least half an hour
Roll out on a floured board to a 13 X 11 rectangle

Place the chilled Wellington Seitan Loaf on one edge of the rolled out pastry
Top with remaining mushrooms
Wrap the pastry around the loaf sealing the edges and perforating the top of the pastry with a pastry roller docker or fork to allow the steam to escape
Decorating the top with pastry bits
Brush with a glaze of cornstarch and RO Water

Bake at 350° in a preheated oven until the pastry is golden – approximately forty five minutes
Plate carefully onto a platter using two long spatulas
Garnish with the wine reduction and fresh herbs reserving a portion of the wine reduction for serving on each plate

Serve with Potatoes Dauphin, Maple Glazed Carrots and Asparagus as well as Ariel Rouge or Pinot Noir.

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