Sunday-Seitan with Mushroom Gravy

Our greenhouse now has a door.  We have everything framed and are ready to get a quote for the polycarbonate now that we know how much we need.  We are going to put in two small windows for ventilation and we still need to install the shelves.  We are also going to install a rod for hanging baskets.  I have several hanging baskets that I would like to put in the greenhouse in the winter when the temperature drops below freezing.  But the greenhouse is mainly going to be used for starting seeds and I will probably grow herbs in the greenhouse instead of using one of the garden beds.

Abby Approves

For dinner, I used the seitan which I made last week using the reicpe from the Candle 79 Cookbook and I smothered it in mushroom gravy.  It was delicious.  I dredged the seitan steaks in flour and fried them until they were crispy.  Then right before serving, I poured mushroom gravy over the top of the steaks.  Since the hubby was grilling fish for himself, I grilled the vegetables.  I made grilled brussel sprouts using a recipe of Alton Brown’s.  The grilled brussel sprouts were very good.  Either I am beginning to like brussel sprouts or I am just finding ways to prepare them where I enjoy them.

I also grilled potatoes.  I sliced 2 medium potatoes and wrapped them in foil along with 2 tablespoons of Earth Balance, salt, pepper and a sprig of rosemary.  I put them on the grill for 3o minutes.  Then I tossed the rosemary before serving the potatoes.  This is a quick way to make potatoes, especially if you are already cooking something on the grill.  You can just put the foil packet on the corner of the grill and not do anything until it is done.

Seitan with Mushroom Gravy

4 seitan steaks

3 tablespoons whole wheat flour for dredging

2 tablespoons canola oil

For gravy:

1 tablespoon Earth Balance

2 tablespoons onion, minced

1 clove garlic, minced

6 small cremini mushrooms sliced

1 tablespoon unbleached flour

2 tablespoons Tony Cachere’s Brown Gravy Mix

1 cup water

In a non-stick skillet, heat oil over medium heat.

Dredge the seitan steaks in the flour.  Add to the skillet and cook until lightly browned.  Turn over and cook the other side until lightly browned.  Set aside, but keep warm.

In a skillet, heat the Earth Balance over medium heat.  Add onion and cook for few minutes or until the onions are soft.  Add the garlic and the mushrooms.  Cook for about 5 minutes or until the mushrooms are lightly browned.

Add the flour and stir until combined.  Cook for a few minutes or until lightly browned.  Add the gravy mix and water.  Cook until thickened, about 5 minutes.

Put he seitan steaks on a serving plate and top with the gravy.

Tagged as: brussel sprouts, greenhouse, mushrooms, potatoes, seitan