As promised, here is our family’s favorite meal for Thanksgiving, and the mushroom gravy is so delicious with the mashed potatoes and stuffing! Whether you choose to make it vegan or treat your self to a little dairy, this recipe is a winner!
When you make this recipe, post your photo of it either on Facebook or Instagram with the following hashtag: #iEatGreenRecipes
Ingredients:
2 packages Seitan, traditional (white wave or Rays brands are good, or Homemade Seitan)
1 organic egg, beaten (or Substitute 2 Tbs. Ground Flax seeds with 1 Tbs. water, and 1 Tbs. Apple Cider Vinegar)
1 c. bread crumbs, whole wheat or natural, seasoned w/oregano, garlic powder, basil, S& P
olive oil
1 pound mushrooms
1 stick butter (or Substitute 1/2 Cup Olive Oil)
Marsala wine
Tamari
4 cloves garlic
flour, salt, pepper, thyme, poultry seasoning
Step-by-step Instructions:
Preheat oven to 475 degrees.
Slice Seitan into ¼” thick slices. Lay out Seitan slices on dry towel, cover with another towel, and press lightly, to dry.
Bread Seitan slices by dipping in egg (or Vegan Egg) and then bread crumbs, until all the pieces are done.
Line pan with parchment paper. Place breaded Seitan pieces onto pan and place in oven for 10 minutes.
In another saucepan, sauté mushrooms and garlic in 2 tbs. butter and a little olive oil, until soft (or Substitute Olive Oil for Vegan option). Add 2 tbs. Marsala wine, and sauté until all of the liquid is absorbed. Remove from heat. Put mushrooms in a bowl and set aside. Wipe out pan to reuse.
To Make Sauce:
Melt 6 Tbs of butter (or Olive Oil) in heavy saucepan, add 6 Tbs. flour to melted butter, with a whisk, mix the Roux (mixture of butter and flour) over medium heat until color turns light brown. Add ¼ cup Marsala wine, keep whisking, add 2 cups water or vegetable stock, keep whisking to prevent lumps. Add 1 tbs. Tamari, salt and pepper to taste, ¼ tsp poultry spice, and a sprinkle of thyme. Taste. Add more wine or stock to get the right thickness for the sauce. Taste. Adjust spices to your liking, more garlic? More Tamari? More poultry spice?
Layout Seitan on platter, cover with Marsala sauce and Garnish with chopped parsley.
- 2 packages Seitan, traditional (white wave or Rays brands are good, or Homemade)
- 1 organic egg, beaten (or Substitute 2 Tbs. Ground Flax seeds with 1 Tbs. water, and 1 Tbs. Apple Cider Vinegar)
- 1 c. bread crumbs, whole wheat or natural, seasoned w/oregano, garlic powder, basil, S& P
- olive oil
- 1 pound mushrooms
- 1 stick butter (or Substitute ½ Cup Olive Oil)
- Marsala wine
- tamari
- 4 cloves garlic
- flour, salt, pepper, thyme, poultry seasoning
- Slice Seitan into ¼” thick slices. Lay out Seitan slices on dry towel, cover with another towel, and press lightly, to dry.
- Bread Seitan slices by dipping in egg and then bread crumbs, until all the pieces are done.
- Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of Seitan until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil.
- In another saucepan, sauté mushrooms and garlic in 2 tbs. butter and a little olive oil, until soft. or (Substitute Olive Oil for Vegan option) Add 2 tbs. Marsala wine, and sauté until all of the liquid is absorbed. Remove from heat. Put mushrooms in bowl and set aside. Wipe out pan to reuse.
- To Make Sauce: Melt 6 Tbs of butter in heavy sauce pan, add 6 Tbs. flour to melted butter, with a whisk, mix the Roux (mixture of butter and flour) over medium heat until color turns light brown. Add ¼ cup Marsala wine, keep whisking, add 2 cups water or vegetable stock, keep whisking to prevent lumps. Add 1 tbs. Tamari, salt and pepper to taste, ¼ tsp poultry spice, and sprinkle of thyme. Taste. Add more wine or stock to get right thickness for sauce. Taste. Adjust spices to your liking, more garlic? More Tamari? More poultry spice?
- Lay out Seitan on platter, cover with Marsala sauce, and Garnish with chopped parsley.
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