Sunday, January 3, 2010

Seitan in Mushroom Gravy

Tonight's dinner was inspired by a recipe found in Vegan Soul Kitchen by Bryant Terry (Smothered Seitan Medallions in Mixed-Mushroom Gravy, pg 151). It's basically breaded and fried seitan (wheat gluten) in onion/garlic/jalapeno-y infused mushroom gravy mixed with shredded cabbage and served over rice. We made a few substitutions for time and convenience including packet gravy and canned mushroom stock. Because who the hell has time to make their own stock? Please, let me have your life. We also used pre-shredded cabbage because the grocery store was out of whole cabbage (produce FAIL!).

Including prep time for washing & chopping veggies, this recipe took about an hour and half. Twenty minutes of that when the seitan was supposed to be simmering in the gravy we realized that Zack had turned on the wrong burner on the stove. Yep. So an hour would be a more accurate time estimate.

Overall we give it 3.5 out of 5 stars. It is definitely one that we will try again with some tweaking. Marinating the seitan prior to frying and adding more jalapeno and black pepper would make it more flavorful.
















The finished dish:



More pictures on Zack's Flickr page

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