Holiday Wellington

I wanted to take the opportunity today to give some recognition to a new site/app that I signed up for.  It's WWW.loseit.com   I am one of those women that is always on a diet but never seems to reach the goal.  I have been on this site for about a week and a half and I love it.  I've lost a few lbs. as well so that doesn't hurt any.  I've made some new diet buddies that encourage me and help keep me going.  Thanks all!

So I promised to post my recipe for a Holiday Wellington that I made last year.  To be honest this recipe is a slight adaptation to one I found on a blogger site, but I cannot seem to find it again, so if you recognize it as yours please comment so I can give you proper credit.


Holiday Wellington (vegan)

Puff pastry  (I use Pepperidge Farms)

1 large sweet potato
2 pkgs. of seitan
mushrooms, I used baby Bella's but any firm variety works
1 large sweet onion
sm. bunch kale, spinach works too but use fresh.
zest of 1 orange
sea salt and coarse black pepper to taste.

Preheat oven to recommended temp. on puff pastry package.
Unroll the puff pastry.  I cut one sheet to connect to the other so it makes a nice rectangle or even square.
Be sure to unroll it on a large cooking sheet to avoid complications later!
In a large non- stick skillet you want to saute each one of the ingredients separately to what ever level of doneness you like them.  I prefer doing the seitan right after the mushrooms with a bit of water so that the flavor of the mushrooms seasons the seitan a bit.  This is where I add a a bit of the black pepper as well.  Other than that I cleaned the pan between each ingredient.  The idea is to not overly blend the flavor of the ingredients so that you have a nice distinction once they are rolled up together in the Wellington.  Once the ingredeients for the filling are ready simply layer across the puff pastry. Don't make the layers overly thick. Just nice and even. Sprinkle the orange zest across the top of the fillings before rolling up. Don't get too close to the edges as the filling will spread out as you roll it. Now it does tend to be a bit heavy with the ingredients as you roll it.  I found that a spatula under the middle section as I rolled helped.
Bake it seam side down.  The original recipe didn't tell me how long to bake it but I just baked it until it was a really deep, even golden brown.  It didn't take that long, about 1/2 hr I believe.