- 2 ½ cups vital wheat gluten
- 1/3 cup nutritional yeast
- 2 tablespoons onion granules
- 1 ½ tablespoons garlic granules
- All of the seitan base mix (above)
- ¼ cup dried mushroom powder (dried mushrooms ground in a coffee grinder, Vitamix or other high-speed blender, or mini-processor)
- 1 sprig fresh sage de-stemmed and chopped, or 1 ½ teaspoons dry sage
- 2 sprigs fresh thyme, de-stemmed and chopped, or 1 teaspoon dry thyme
- 1 sprig fresh rosemary, de-stemmed and chopped, or 1 teaspoon dry rosemary
- 2 tablespoons miso paste
- 2 tablespoons tamari, Bragg’s aminos, or soy sauce
- 5 cups vegetable stock
Veggies & Herbs for Roasting
- 8 ounces of mushrooms, sliced
- 2 cloves of garlic, peeled and whole
- 1 small onion, julienned
- Preheat oven to 375 °F
- In a large bowl, combine seitan base dry mix, mushroom powder, rosemary, sage, and thyme
- Mix well and set aside.
- Place miso paste in a separate medium-size bowl.
- Using a whisk, add the tamari and stir until smooth and no lumps.
- Gradually whisk the vegetable broth into the tamari/miso mixture, a little at a time, stirring until smooth and no lumps. Whisk to mix thoroughly.
- To make the seitan dough, create a well in the dry mixture.
- Gradually add half the liquid mixture to the dry mixture, stirring, until a dough-like consistency is reached. The dough should seem slightly wet. Reserve the remaining liquid for braising and gravy.
- Turn the dough onto a clean, dry surface such as the countertop.
- Knead the dough for several minutes – you should be able to stretch the dough without easily tearing.
- Line a casserole dish with a silicone baking mat (oil-free) or lightly coat the casserole dish with oil or spray.
- Stretch and flatten the dough until it’s about 1 inch thick.
- Place the dough in the prepared casserole dish.
- Pour the reserved liquid into the casserole dish and flip the seitan to coat with the liquid.
- Add mushrooms, garlic, and onion over around the seitan dough.
- Place the casserole dish into the oven and bake for 30 minutes, or until the seitan starts to brown.
- Carefully flip the seitan and baste (you may have to cut the seitan in half to prevent tearing.
- Return the seitan to the oven and bake for another hour, flipping and basting again after 30 minutes. The sauce will reduce and thicken into a nice glaze.
- When done, the seitan will be firm to the touch. If either of the sides has not browned, set the oven to broil and place the seitan on the top rack of the oven until it browns, about 5 minutes.
- Remove the seitan from the oven and allow to firm up more for a few minutes.
- Meanwhile, remove the roasted onions, mushrooms, and garlic, and set aside to use in the Savory Mushroom Gravy.
- Slice into thin pieces and serve with the Savory Mushroom Gravy.