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
