(For all ingredients, please use organic versions if available)
Herb Roasted Seitan
8 – 10 slices seitan
1 onion, finely chopped
3 cloves garlic, finely chopped
3 sprigs thyme, finely chopped,
plus 1 teaspoon for gravy
5 – 6 leaves fresh sage, finely chopped, plus 1 teaspoon for gravy
2 sprigs fresh rosemary, finely chopped, plus 1 teaspoon for gravy
2 tablespoons stone ground mustard
2 tablespoons maple syrup
1 teaspoon sea salt
½ teaspoon finely ground black pepper
½ – 1 cup organic low sodium vegetable broth
1 tablespoon neutral tasting, high heat oil (refined coconut or safflower)
1 lemon, sliced into wedges

Sage and Mushroom Gravy
2 tablespoons un-bleached all-purpose flour
2 tablespoons non-hydrogenated margarine (Earth Balance preferred)
2 cups crimini mushrooms, diced
4 leaves fresh sage, finely chopped
¼ teaspoon dried oregano
2 cups organic low sodium vegetable broth
½ teaspoon sea salt, plus more to taste
½ teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon agave

1. To prepare the marinade for the seitan, mix some thyme, sage, and rosemary.
2. Add in a little maple syrup, the stone ground mustard, a little bit of sea salt and pepper.
3. Add in the veggie broth. Mix them well.
4. Add in the seitan slices and let the seitan coated well with the marinade sauce.
5. Brush the seitan with a little bit of neutral tasting oil to add a little crisp texture on the top.
6. Cut the lemon into rounds and put it over the top of the seitan.
7. Make sure to have enough liquid in the cooking pot so that it doesn’t evaporate right away.
8. Put the seitan into the oven and let it cook. Rotate them once a while.
9. To prepare the gravy, start by making a roux which is equal part of flour and fat.
10. Take the Earth Balance (a vegan butter brand) and some flour in an equal part.
11. Mix them well and make them into a blonde roux.
12. Add in the crimini mushroom, the sage, and the veggie broth. Add in slowly, stir it around.
13. Cook the sauce for about 7 to 10 minutes at least while keep stirring.
14. Let the sauce become thick.
15. Add in the oregano, some sea salt, and some pepper.
16. Add a little lemon juice and a little agave, a little bit of maple syrup.
17. When the seitan is already cooked for about 30-45 minutes, place it on a plate and pour the sauce on it.
18. Ready to be served.