Description
Seitan “Turkey” Wellington | Handcrafted Herbed Seitan filled with Caramelized Onions, Roasted Sweet Potato, Walnuts, Celery, fancy Mushroom Mix (Oyster, Maitake, King Trumpet, Chanterelles, Crimini , Beech) Sourdough Ciabatta Stuffing wrapped in a blanket of Puff Pastry.
Contains Wheat & Nuts. Soy Free. 2.5-3lbs, and portions 8-10 slices. Can be made without nuts upon request.
Reheating Instructions: Seitan “Turkey” Wellington
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Preheat: Set your oven to 350°F (175°C).
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Prep & Uncap: Remove the Wellington from the refrigerator. Important: Remove and discard the compostable clear plastic lid (it will melt in the oven).
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Cover with Foil: Tent a sheet of aluminum foil loosely over the Wellington (or over the compostable oven-safe tray). Tenting prevents the top puff pastry from over-browning while trapping heat to warm the hearty filling through.
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Bake (Covered): Place on the center rack and bake covered for 30 to 40 minutes (if refrigerated), or until the center is thoroughly warm (internal temperature of roughly 150°F–160°F).
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Crisp the Pastry (Uncovered): Remove the foil for the final 8 to 10 minutes of baking so the pastry crisps up to a golden, flaky finish.
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Rest & Slice: Let the Wellington rest at room temperature for 5 to 10 minutes before slicing. Use a sharp serrated bread knife in gentle sawing motions to keep the layers and stuffing intact.
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