Seitan Wellington with Red Wine Reduction

Made this a few weeks ago and it was amazing. A real treat, what a feast! For us, the wine reduction sauce remained quite thin, even after cooking it longer than what the instructions say. But a little bit of corn starch helped a lot.

Been following PUL on YT for years, but just tried the app before Xmas. This was the first recipe with roasted potatoes from the app we tried, and we loved it! It was easy, luxurious, and made us proud and happy. The wine reduction didn’t really stand out on its own, but when poured over the seitan loaf, it was so good. Thanks for the recipe and the app. The app is helpful, especially for the ingredient lists for each step and the timer.

PUL Team - Jan. 6, 2026, 9:17 p.m.

Moren, thank you for such a thoughtful comment, and welcome to the app! So happy to have you here 🥰 I’m so happy your first recipe was enjoyable to make! And I’m glad the step-by-step ingredient lists and timers are helping, those are two of my favourite features too. I hope you keep enjoying the recipes 😊

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.

Delicious

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 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 🙌

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 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

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 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! ✨