Seitan Roast with Mushroom Gravy
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
seitan (wheat-meat)
|
* |
| 2 | cups |
mushrooms
sliced |
|
| 2 | cups |
onions
sliced |
|
| 1 ⅓ | ounces |
tofu
scrambler |
|
| 4 | cups |
water
|
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| 1 | tablespoon |
sage leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
seitan (wheat-meat)
|
* |
| 473 | ml |
mushrooms
sliced |
|
| 473 | ml |
onions
sliced |
|
| 38.5 | ml/g |
tofu
scrambler |
|
| 946 | ml |
water
|
|
| 15 | ml |
basil
fresh, chopped |
|
| 15 | ml |
sage leaves
fresh, chopped |
*
|
Directions
Slice seitan into ½ inch slices and place in a Dutch oven.
Layer mushrooms and onions on top.
In a bowl, combine dry tofu scrambler with water, basil and sage.
Pour over seitan and vegetables.
Bring to a boil and simmer gently for 30 minutes, until gravy has thickened.
