The main difference is that I made a mushroom duxelles layer between the seitan and the pastry. I also used chinese black vinegar instead of balsamic for some extra umami, and switched some of the spices/herbs up to my personal tastes. I’ve also added a layer of whole mushrooms in the middle of the seitan loaf, as you can see when its cut open in the second picture.

Thank you! All in all, I try to keep a healthy diet with plenty of vegetables and whole foods, but I don’t shy away from things like seitan, TVP, etc. for rounding out a dish.

It’s very very similar to this recipe: https://www.gazoakleychef.com/recipes/ultimate-vegan-christmas-roast-wellington/ You could also find a video of this recipe on his Youtube channel.