Many people, myself included, are guilty of using food as merely a vehicle for condiments. If you’re known to use a tablespoonful of ketchup per fry, then, yes, I’m talking about you. One of the most addicting condiments (OK, some say it’s more of a sauce) is gravy.
Mushroom gravy can easily be made using the margarine, vegetables, and herbs that are left over after pan-searing seitan—and this method will result in more flavorful gravy.
The key to getting the gravy right is to make a roux out of margarine and flour, cooking until it begins to brown. Then slowly add vegetable broth and additional seasonings to taste.
The pan-seared seitan is delicious, but the gravy is definitely the star of the show. Enjoy!
Pan-Seared Seitan With Mushroom Gravy
1/2 lb. cooked seitan
4 Tbsp. vegan margarine
1/4 cup sliced onions
1/4 cup sliced mushrooms
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
2 Tbsp. flour
1/2 cup vegetable broth
•Slice seitan into 1/2-inch-thick pieces and set aside.
•Heat one tablespoonful of the margarine in a skillet over medium-high heat. Add half the sliced seitan, onions, and mushrooms and sprinkle with half the salt, pepper, and thyme.
•Cook the seitan for 3 minutes on each side, spooning the melted margarine on top throughout cooking.
•Remove the seitan and vegetables and set aside. Repeat with the remaining seitan and vegetables.
•Once all the seitan is cooked and set aside, heat the remaining two tablespoonfuls of margarine in the skillet and add the flour to make a roux. Stir continuously until it begins to brown.
•Slowly add the vegetable broth and the cooked vegetables, stirring continuously. If the gravy is too thick, add water. Season with salt and pepper if desired.
•Spoon the gravy over the cooked seitan and serve.
Makes 2 to 4 servings