Mushroom Seitan Roast

It took me a couple of tries, but I finally came up with the perfect savory, mushroom-infused seitan roast. You’d think that after enjoying it two times in three days, my family would be tired of Thanksgiving food, but you’d be wrong. My daughter E wants me to make this again on Thursday. My husband D and I loved it as much as she did, so it’s quite possible I will be making it a third time this week.

There are three reasons why I’m including this Mushroom Seitan Roast on our list of favorites from now on. First of all, it’s delicious. The mushrooms add a savory flavor without being “mushroomy.” They are chopped fine, and even the hatingest hater of mushrooms would have trouble knowing they’re there. They break up the texture of the seitan a little so that it’s more tender than most gluten roasts without being noticeable themselves.

Ingredients

• 10 medium mushrooms regular, crimini, or baby bella
• 2 1/4 cups vital wheat gluten
• 1/2 cup rolled oats or quinoa flakes (old fashioned oatmeal)
• 1/4 cup nutritional yeast
• 1 teaspoon dried thyme
• 1 teaspoon rubbed sage
• 1/2 teaspoon onion powder
• 1/4 teaspoon hickory smoked salt optional
• freshly ground black pepper
• 1 1/2 cups vegetable broth room temperature
• 2 tablespoons soy sauce, coconut aminos, or gluten-free tamari
• 2 cloves garlic peeled
• 1 tablespoon tahini or other nut butter

Instructions

1. Wash and dry the mushrooms. Place them in a food processor fitted with the chopping blade and pulse until they are finely chopped. Set aside.
2. Combine in a mixing bowl: gluten, oats or quinoa flakes, nutritional yeast, thyme, sage, onion powder, smoked salt, and a generous grating of black pepper. Mix well to distribute all ingredients evenly.
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full recipe : blog.fatfreevegan.com

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