Savory Seitan Wellington with Flaky Pastry

Preheat the oven to 180°C (350°F).

Have ready a baking sheet lined with parchment or a silicone baking mat, such as Silpat.

In a large-size mixing bowl, combine the wheat gluten, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.

In a separate bowl, mix together the broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.

Add the wet ingredients to the dry and knead together until well incorporated and a moist dough forms.

Let rest for 20 minutes.

Thaw the puff pastry according to the package instructions.

Form the mixture into a loaf (similar to a meatloaf shape) and place in the center of the baking sheet.

Bake, uncovered, for 35 minutes.

Remove from the oven and let cool slightly, to allow the loaf to reabsorb its juices.

Increase the oven temperature to 190°C (375°F).

Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.

Slice another sheet into 10 even strips for weaving.

Weave the strips, on the diagonal, across the top of the loaf (like the top of an apple pie!

).

Tuck loose ends under the loaf.

Sprinkle a little paprika and parsley on top for color.

Return to the oven and bake for an additional 20 to 25 minutes, or until the pastry is fluffy and golden brown.