Monday, March 2, 2009

corned seitan, roasted carrots and purple potatoes


4 pieces seitan (We got these from Layonna in Oakland, but 1 lb. of any seitan will do)
6 carrots, chopped
1 lb purple potatoes, quartered

Corning liquid:
1 Tbsp brown sugar
1 Tbsp vinegar
2 cups water
4 cloves garlic, chopped
1 bay leaf
1/2 tsp pepper
pinch nutmeg
pinch cinnamon
pinch salt

To make the gravy:
2 Tbsp butter, or Earth Balance
2 Tbsp all-purpose flour
2 Tbsp vegetable stock

Marinate the seitan in the corning liquid overnight. Bake with the vegetables for 1 hour 15 minutes at 350 degrees in a baking dish. Reserve corning liquid. Make a roux with the Earth Balance and flour, stir in the reserved liquid and whisk until gravy thickens. Add veggie stock as needed to achieve your desired gravy thickness and texture. (We needed about 2 Tbsp.)

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