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