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Pressure-Cooker Seitan Wellington

No need to buy a pricey roast from the store when you can make this high-quality, Pressure Cooker Seitan Wellington! Making the seitan in a cooker before putting it in the oven cuts your time down significantly, and the results are next-level.
Course Dinner, Entree, Holiday
Cuisine Vegan, Vegetarian
Keyword roast, seitan, wellington
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Jackie Sobon of Vegan Yack Attack


  • Pressure cooker or multi-cooker
  • Rolling pin
  • Sheet pan


For seitan roast

  • 1 1/2 cups (172 g) vital wheat gluten
  • 1/3 cup (37 g) tapioca starch/flour
  • 3 tablespoons (15 g) Bragg Nutritional Yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon salt-free poultry seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 7 ounces (207 ml) vegetable broth
  • 2 tablespoons (30 g) tomato paste
  • 2 tablespoons (30 ml) Bragg Liquid Aminos
  • 1 tablespoon (15 ml) Bragg Extra-Virgin Olive Oil

Simmer broth

  • 3 cups (710 ml) vegetable broth
  • 2 cups (473 ml) water
  • 1/4 cup (120 ml) Bragg Liquid Aminos
  • 2 cloves garlic crushed


  • Cooking oil spray
  • 1 sheet vegan puff pastry thawed
  • 4 cups quartered baby potatoes
  • 2 cups chopped green beans
  • 1 teaspoon Bragg Extra-Virgin Olive Oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • For the seitan: in a mixing bowl, whisk together vital wheat gluten, tapioca flour, nutritional yeast, garlic powder, poultry seasoning, paprika, and black pepper. In a smaller bowl, combine vegetable broth, liquid aminos, tomato paste, and olive oil, whisking until smooth. Add wet mixture to dry and knead for 3 minutes, or until seitan is springy and slightly firm.
  • Form the seitan into a “roast” shape – oblong and roughly 3 inches (7.5 cm) in diameter. Wrap it in cheesecloth, tying the ends with cooking twine, to create a candy wrapper effect. Place seitan in a pressure cooker, and add 3 cups (710 ml) vegetable broth, 2 cups (473 ml) water, 1/4 cup (60 ml) liquid aminos, and garlic cloves to the pot. 
  • Secure lid and bring up to high pressure over medium-high heat. Once pressure is reached, adjust heat to medium-low and set timer for 25 minutes. After the timer goes off, release the pressure, and remove the lid, once safe. Take the seitan round and place it in a container to cool enough to touch, while you prep for assembly. (you can save the simmering broth for a soup base, in the freezer)
  • To assemble, preheat oven to 425F, and lightly flour a flat surface, rolling puff pastry out to about 1/8-inch thick. Place seitan roast diagonally in the center of the square, then fold the corners in and over the roast until taut. If there seems to be excessive overlap, trim some off, but leave enough to dampen with water and overlap edges and adhere it.
  • Spray a baking sheet with a light coating of cooking oil spray. Set roast, seam-side down, in the center of it. Score a criss-cross pattern, lightly, into the puff pastry then give it a light spray of oil.
  • In a mixing bowl, combine potatoes, green beans, oil, salt, and pepper, tossing until evenly coated. Spread the veggies into a single layer around the roast, and place in oven to bake for 30 minutes, flipping potatoes half-way through. Once the puff pastry is golden brown on top, take it out and either serve on baking sheet, or transfer it to a dinner platter with vegetables. Enjoy!


*You can simmer the seitan in a pot on the stove, at low-medium, though it will take closer to 50-60 minutes instead of 25. Poke the seitan with tongs or your finger, to see if it has firmed up while cooking.