Sunday, April 5, 2009

Seitan in Mushroom Gravy

Vegan or vegetarian, I try a variety of foods from different parts of the world - Mexican, Chinese, Thai, Italian, American and even Indian :) But, I have never tried African American/Soul food. I always assumed that most Southern food involves a LOT of meat and nothing transfers well to vegetarian/vegan food. Then, I read about Bryant Terry and his book - Vegan Soul Kitchen. Two blogs that I follow posted recipes from his cookbook and raved about him and the recipes - - about his favorite cookbooks and a recipe; Holy Cow. And I was sold. Both the recipes looked yummy and this was a whole new adventure. So I bough the book and looked through it.
I was partially right about the amount of meat in Soul cooking. So Bryant Terry uses a lot of Seitan and Tempeh - both tastes and textures that I am not completely sold on. But, I am going to be open and try some of these recipes.

Today, I made my version of the 'Smothered Seitan Medallions in Mixed-Mushroom Gravy'. Of course, I made many modifications. The original recipe is supposed to resemble smothered pork chops and involves deep frying 1/2 inch Seitan medallions after being soaked in arrowroot powder. I try to eat healthy as much as possible (so I can eat desserts at the end!) and just don't enjoy deep frying. So my Seitan pieces were smaller and were sauteed in oil - they were browned but not deep fried. He also calls for Button mushrooms and Baby Bella mushrooms and I used a 3-mushroom blend (Oyster, Shitake and Crimini) that Trader Joe's carries and we love. Also, I used soy milk instead of rice milk and store bought (organic) vegetable broth rather than making a 'shroom stock that the book recommends.

So here is the recipe

Smothered Setian In Mushroom Gravy

Mushroom Gravy

1/2 pound mixed mushrooms, cut
2 T Olive Oil
2 T whole wheat pastry flour (I used 1 T each of all purpose and whole wheat flours)
1 cup Plain soy milk (light is fine too)
1 cup broth
Sea salt
White pepper - to taste

Heat 1 T of the olive oil and add mushrooms. Saute for 5 minutes.
Add flour and other T of olive oil and stir together till combined.
Reduce heat and cook (stir often to prevent sticking) till flour browns.
Add soy milk, broth, salt and pepper and mix well together. Cook till it thickens, about 15 minutes.
This could be served with rice, as is. This itself was yummy!

Seitan Medallions in Mushroom Gravy

1 pound Seitan, sauteed
1 T Olive oil
1 large onion
4-5 cloves garlic, minced
Mushroom Gravy (prepared)
2 cups broth
1 cup cabbage (finely chopped)
2 green chillis or jalapeno's
2 green onions, thinly slicd
2 T cilantro (recipe calls for parsley)

Heat Oil and heat onions. Cook in high heat for 2-3 minutes, reduce heat and cook for 8 to 10 minutes till soft. Add garlic and cook for 2-3 more minutes
Add mushroom gravy, broth, Seitan. Reduce heat, cover and cook for 30 minutes.
Add cabbage, green chillis, green onions and cilantro - stir and cook for 3-4 more minutes.
Serve with Rice!


  1. Ooh, I can't wait to see more recipes from this book. We had some fried seitan and tofu tonight but I forgot a picture. It was not fabulous. I did some baking with Donna today but it all had eggs so nothing to report here, sadly :-(

  2. are you going to try to make the Jamaican Veggie patties? They look so good!

  3. I do'nt think I have the patience to make them into 'patties'. I plan on making the filling and serving that over brown rice or quinoa. Are you going to try it?