The Daring Cooks: Seitan and Mushroom En Croute


Our lovely Monkey Queen of Don’t Make Me Call My Flying Monkeys, was our May Daring Cooks’ hostess and she challenged us to dive into the world of en Croute! We were encouraged to make Beef Wellington, Stuffed Mushroom en Croute and to bring our kids into the challenge by encouraging them to create their own en Croute recipes!

I made my first batch of homemade Seitan for the challenge to make a vegan mushroom and Seitan en Croute!

It was delicious and easier than I expected, both the Seitan and en Croute.


I simply made a batch of Isa Chandra’s Seitan and seared it in a hot pan after boiling to give colour and flavour. Then made a mushroom duxelles by simply sauteing 350g finely chopped mushrooms with a small finely chopped onion and a pinch of dried thyme in a tablespoon of vegan margarine over a low-medium heat until almost a paste. Then unraveled a sheet of ready rolled puff pastry (in the UK Jus-Rol brand is vegan) and spread with the mushrooms then topped with the Seitan. I wrapped the sides over to cover, pinched the join to seal then turned it over so the seal was at the bottom. I sealed the ends, scored the top then brushed with soya milk. Baked in a preheated oven at 220’C for about 20 minutes until the pastry was golden and crisp. I served with potato and cauliflower mash and green beans with onion gravy. A real treat! Serves 6.


It’s worth noting that the simmering stock from the Seitan recipe I used makes delicious gravy. I simply fried an onion sliced into rings in a teaspoon of oil until just caramelised then stirred in a tablespoon of flour then gradually added the stock until thickened. It was the most flavoursome gravy I think I’ve ever eaten. This was enough for 2 so adjust onions and flour accordingly and just gradually add the stock. I’m afraid I didn’t measure as I was just taking spoonfuls from the stock pot.


Nutrition for en croute only, based on 6 servings;

en croute

This entry was posted in Daring Cooks, Egg-free, French, Mains, Pastries, vegan, Vegetarian and tagged , , , , , , . Bookmark the permalink.

15 Responses to The Daring Cooks: Seitan and Mushroom En Croute

  1. Oooh – I must try this! Lovely photos!

  2. This looks fabulous Poppy! Although, as you know…I am not a vegetarian, I do enjoy seitan. I really enjoy the texture and the ability to take on the flavors and spices. It seems like making your own seitan would be quite difficult??

    • Poppy says:

      Thank you! I thought making seitan would be difficult and time consuming but it was so easy! I simply mixed it all up in the processor, simmered it, seared it, job done! It was soo much easier than I expected 🙂

  3. The Vegan Green says:

    Wow Poppy – good work, love this! 🙂

  4. Monkey Queen says:

    I am going to have to try making my own seitan because your dish looks fabulous. Thank you so much for participating in this months challenge. Beautiful job!

  5. pizzarossa says:

    I’ve been wanting to make seitan for absolutely ages – glad to hear it wasn’t difficult because I am going to have to try it now! 🙂

    • Poppy says:

      Great, you really should its miles better than stuff in jars or cans and I promise you’ll be surprised how easy it is especially if you use an electric mixer! 🙂

  6. Gorgeous job! Your vegan en croute looks delicious! Awesome job making your own seitan, too!!

  7. Brittany says:

    I really need to try making seitan!! I’ve never tried it yet, I’ve eaten it, but never made it myself!

  8. G’day! never cooked with seitan, TRUE!
    Congrats for completing the challenge too!
    Daring Cook’s Challenge too!
    What’s On The List

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