Seitan Roast with Mushroom Gravy
Submitted by Camway
Vegan seitan roast simmered with sliced mushrooms and onions in a savory basil and sage gravy. A hearty plant-based main course that’s ready in under an hour.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis is the vegan answer to a Sunday roast.
Thick slices of seitan get layered in a Dutch oven with mushrooms and onions, then simmered in a savory gravy flavored with fresh basil and sage.
Thirty minutes of gentle simmering and the gravy thickens into a rich, herby sauce while the seitan soaks up all those earthy flavors.
Serve it with mashed potatoes and roasted vegetables for a plant-based holiday plate that won’t leave anyone feeling shortchanged.
Chef Tips
- Use a good-quality store-bought seitan or homemade. The better the seitan, the better this dish will be since it’s the star of the plate.
- Slice the mushrooms and onions thick so they hold their shape during the 30-minute simmer and add real texture to the gravy.
- Fresh herbs make a noticeable difference here. Dried basil and sage will work in a pinch, but cut the amounts in half.
Ingredients
Directions
Slice seitan into ½ inch slices and place in a Dutch oven.
Layer mushrooms and onions on top.
In a bowl, combine dry tofu scrambler with water, basil and sage.
Pour over seitan and vegetables.
Bring to a boil and simmer gently for 30 minutes, until gravy has thickened.
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