Sage- and Pumpkin Seed-Encrusted Seitan With Roasted Garlic-Pumpkin Sauce

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For the Marinade:
2 cups extra-virgin olive oil
1 cup tamari soy sauce
1/2 cup Dijon mustard
10 garlic cloves
1 Tbsp. ground black pepper
1 Tbsp. fresh lemon juice

For the Seitan:
1 lb. seitan, cut or shredded into large chunks or 1 box chicken-style White Wave Wheat Meat, available at health food stores
1 cup shelled pumpkin seeds
3 Tbsp. finely minced fresh sage
2 cups flour
1 tsp. smoked paprika
Salt and pepper, to taste
3-5 Tbsp. olive oil

For the Roasted Garlic-Pumpkin Sauce:
1 half-pound pumpkin, diced
2 shallots
8 allspice berries
2 oz. nondairy margarine (try Earth Balance brand)
1 sprig thyme
5 roasted garlic cloves
1 cinnamon stick
12 oz. vegetable stock
2 oz. olive oil
1 oz. pumpkin seed oil

For the Marinade:
• In a blender, mix all the ingredients until smooth.

For the Seitan:
• Pour the marinade over the seitan and refrigerate overnight.
• With a large knife, chop the pumpkin seeds to form a powder. Transfer to a medium bowl. Add the sage, flour, smoked paprika, salt, and pepper and stir to combine.
• Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks into the pumpkin seed mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first).
• Place the seitan in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.
• Serve hot with Roasted Garlic-Pumpkin Sauce.

For the Roasted Garlic-Pumpkin Sauce:
• Preheat the oven to 400°F.
• In a baking dish, combine the pumpkin, shallots, allspice berries, vegan margarine, thyme, garlic cloves, and cinnamon stick. Cover and roast for approximately 25 minutes, or until the pumpkin is tender.
• Remove the allspice and the cinnamon stick. In a blender, combine the pumpkin mixture with the vegetable stock, olive oil, and pumpkin seed oil until smooth. Serve warm.

Makes 4 to 6 servings

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