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Vegan coconut and pinapple tartelettes. Vegan, vegetarian, vol au vents, hanukkah, thanksgivukkah, kosher, thanksgiving, seitan , sage, tarragon, garlic, wine, spicnach,

Herbed Seitan Vol-Au-Vents


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Thanksgiving
  • Cuisine: Kosher / Vegan

Ingredients

  • 2 tbsp extra virgin olive oil
  • 118oz pack chicken style seitan (yields 8oz drained), sliced
  • 1 tbsp chopped tarragon
  • 2 large sage leaves, chopped
  • 1 tsp herbes de Provence
  • 1/4 tsp salt (or to taste)
  • 1/2 cup Marsala wine
  • 3 cups fresh baby spinach
  • 6 vegan puff pastry shells (or one sheet cut in 6 pieces)

Instructions

  1. Preheat oven to 425F
  2. Heat olive oil in a large non stick skillet. Add sliced seitan, tarragon, sage, herbes de Provence and salt. Cook at medium high for 8-10 minutes, stirring often.
  3. Reduce heat slightly, add wine and cook 6-7 minutes, until most of the liquid has evaporated. Add fresh spinach, toss well and continue cooking for another minute
  4. Bake frozen puff pastry shells on a baking sheet at 425F for 18 minutes. Set them aside until they’re cool enough to handle. Remove tops and fill with warm seitan right before serving
  5. Serve with your choice of stuffing (corn bread or gluten free), cranberry chutney and vegan gravy!
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