Seitan in Mushroom Gravy with Fluffy Rosemary Mashed Potatoes
When I became Vegan, I needed to find a way to make mashed potatoes and gravy as delicious as the regular version I used to enjoy. Which is how I came up with this recipe for Seitan in Mushroom Gravy with Rosemary Mashed Potatoes. It is just as delicious as the meat and dairy version, and in fact I have served it to those who were skeptical, and it won them over. I add mushrooms to the gravy because I am always trying to sneak in extra veggies for a complete meal, and the flavor is wonderful with the seitan. Simple roasted squash or Brussels sprouts are great add for a side to give it more color. The rosemary adds a nice flavor to the potatoes along with the garlic, but if you did not care for it you can feel free to substitute your favorite herb or leave it out all together. This is a perfect entree for your vegan loved one on Christmas!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Fill a large stock pot with water, and add about a Tbsp of sea salt. Add potatoes and bring to a boil. Cook until tender, about 20 minutes, then drain. Send through a potato ricer into a large bowl (or mash by hand), and add olive oil, garlic, soy milk (more if a thinner consistency is desired), nutritional yeast, rosemary, and sea salt and freshly ground pepper to taste. Set aside, and keep warm. Meanwhile (and this can be done while the potatoes cook), make the seitan and gravy. Heat 1 Tbsp olive oil in a medium stock pot. Add shallots, and saute until softened, about 5 minutes. Add the garlic and cook a minute, then add the stock, mirin, tamari, miso, mushrooms, and seitan, as well as sea salt and freshly ground pepper to taste. Bring to a boil, then lower to a simmer and cook a few minutes until the mushrooms are cooked. Whisk in the cornstarch mixture, and let cook about a minute more until thickened. Serve the seitan and gravy with the mashed potatoes.
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- Allergen Friendly
- Child Friendly