Sage Crusted Seitan with Mushroom Gravy
You are going to flip for this seitan recipe. It is literally the best seitan I’ve ever had in my life. If you have the time make the seitan from scratch, but if you are lazy like me and don’t have the time just used packaged seitan.
I’m happy to announce that this recipe, along with many of my recipes, will be featured in Kim Barnouin’s new solo cookbook that comes out next year. If you don’t recognize her name (as if) she co-wrote the Skinny Bitch series.
1 cup unsweetened soymilk
1 tablespoon Dijon mustard
1 tablespoon soy sauce or tamari
1/2 cup pumpkin seeds
1 teaspoon paprika
1 tablespoon dried sage
2 tablespoons nutritional yeast
1/4 cup cornmeal
1/2 cup breadcrumbs
1 tablespoon tapioca flour
3 packages of seitan
Whisk together wet ingredients and set aside. Blend pumpkin seeds in a food processor until no junks remain. Add in the rest of the dry ingredients and process until well incorporated. Dredge each piece of seitan in the soymilk mix then toss with breadcrumb mix. Heat wok with about 1/2 inch of safflower oil. Fry seitan on each side until browned and crispy. Serve immediately.
2 tablespoons safflower oil
1/2 onion, diced (optional)
8 mushrooms, stems removed and diced
1 teaspoon each, dried sage, thyme & black pepper
Pinch of sea salt
4 cups stock
1/2 cup barley flour (or any other flour)
1/2 cup nutritional yeast
1 tablespoon tamari or soy sauce
1 tablespoon balsamic vinegar
2 tablespoons white miso, dissolved in 1/2 cup of the stock
Parsley for garnish
Heat oil in medium saucepan. Sauté onion if using, with a pinch of sea salt, till translucent, about 2 minutes. Stir in mushrooms. Add spices and sauté another 2 minutes. Add 1/2 the stock, the shoyu, and vinegar. Slowly add in nutritional yeast and flour, stirring constantly with a whisk to prevent lumping. Add in the rest of the stock and miso while whisking. Simmer until gravy thickens. Taste and adjust salt and spices as needed. Add more flour gradually to get the thickness you prefer. Garnish with parsley.
Serve with Stuffing, Sage-crusted Seitan, or Mashed Potatoes