Herbed Seitan Vol-Au-Vents

Ingredients

• 30 ml (2 tbsp)extra-virgin olive oil
• 1 pack, 510 g (18 oz; yields 227 g/8 oz drained)chicken-style seitan, sliced
• 15 ml (1 tbsp)chopped tarragon
• 2 large leavessage, chopped
• 5 ml (1 tsp)herbes de Provence
• 1.25 ml (¼ tsp), or to tastesalt
• 120 ml (½ cup)Marsala wine
• 90 g (3 cups)fresh baby spinach
• 6vegan puff pastry shells, or 1 sheet cut into 6 pieces

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Cook the seitan

   Warm the olive oil in a large non-stick frying pan. Add the sliced seitan, tarragon, sage, herbes de Provence and salt. Cook over a medium-high heat for 8–10 minutes, stirring often.

3. 3

   Add wine and spinach

   Lower the heat slightly, pour in the Marsala and cook for 6–7 minutes, until most of the liquid has evaporated. Add the spinach, toss well and cook for a further minute.

4. 4

   Bake the pastry

   Arrange the frozen pastry shells on a baking tray and bake at 220°C (425°F) for 18 minutes. Leave them until cool enough to handle, then remove the tops and fill with the warm seitan just before serving.

5. 5

   Serve with sides

   Serve with your choice of stuffing, such as cornbread or gluten-free stuffing, cranberry chutney and vegan gravy.

What are vol-au-vents?

Vol-au-vents are French puff pastry cases traditionally filled with a savoury mixture. This vegan version replaces the usual meat-based filling with chicken-style seitan, herbs and spinach.

The contrast is what makes them work: crisp, airy pastry surrounds a warm, savoury filling. Marsala adds a mellow, slightly sweet note to the herbs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 11g protein, 22g carbs, 16g fat.

The pastry provides much of the carbohydrate and fat, while olive oil adds more fat; seitan is the main source of protein. Spinach contributes a little fibre, and serving a salad or extra vegetables alongside can balance the plate.

Choosing the key ingredients

Seitan: the recipe specifies a pack weighing 510 g, which yields 227 g once drained. Slice it before cooking so it warms through and picks up the oil and herbs.

Pastry: use vegan shells or cut a sheet of vegan puff pastry into six pieces. Check the pack if you need the dish to be fully vegan, as pastry ingredients vary.

Build the herb flavour

Fresh herbs: tarragon and sage bring distinct aromatic notes, while herbes de Provence rounds them out. Stir frequently as the seitan cooks so the herbs and seasoning are distributed.

Marsala: let most of the wine evaporate before adding the spinach. This keeps the filling from becoming too wet for the pastry.

Get the filling texture right

Seitan: cook it over medium-high heat for 8–10 minutes, stirring often. The recipe does not specify browning, so use the time and frequent stirring as your main guides.

Spinach: add it after the wine has mostly cooked away and toss for one minute. It should wilt into the filling rather than release a pool of liquid.

Fill just before serving

Bake the frozen shells at 220°C (425°F) for 18 minutes, then let them cool enough to handle before removing their tops. Fill them with warm seitan right before serving to help the pastry stay crisp.

The filling can be prepared while the pastry bakes, but keep an eye on both timings so the shells do not sit filled for long.

What to serve alongside

The suggested accompaniments are stuffing, cranberry chutney and vegan gravy. Choose cornbread or gluten-free stuffing to suit your meal and dietary needs.

For a lighter plate, serve the vol-au-vents with a crisp salad or simply add a generous portion of vegetables alongside the suggested sides.

Recipe notes & tips

• Drain the seitan before measuring the amount that goes into the filling.
• Keep stirring the seitan mixture during its 8–10 minutes over medium-high heat.
• Let the wine reduce until most of the liquid has evaporated before adding spinach.
• Use the full 18-minute baking time for the frozen pastry shells.
• Fill the shells shortly before serving to preserve their crispness.

Variations

• Add mushrooms: cook sliced mushrooms with the seitan for an earthier filling.
• Use a different wine: replace the Marsala with another cooking wine you enjoy.
• Change the greens: swap baby spinach for another tender leafy green.
• Make it gluten-free: use suitable gluten-free stuffing on the side and check that the seitan and pastry meet your needs.
• Add extra herbs: adjust the tarragon or sage to suit your preference.

Common mistakes to avoid

• Adding spinach too soon: wait until most of the wine has evaporated so the filling is less wet.
• Filling the shells early: add the warm filling just before serving to help keep the pastry crisp.
• Skipping the cooling pause: let the shells cool enough to handle before removing their tops.
• Crowding the filling with liquid: cook the Marsala for 6–7 minutes, until most has evaporated.
• Using a different oven temperature: bake the shells at 220°C (425°F) as directed.

How to store

Store leftover filling and pastry shells separately in covered containers in the fridge and use within 3 days. Reheat the filling in a pan until hot and warm the shells in the oven; assemble just before serving.

Frequently asked questions