MUSHROOM GRAVY
My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!
Provided by BakingWithLuv
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.
Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g
HOMEMADE SEITAN STEAKS & WILD MUSHROOM GRAVY
This fresh seitan recipe from the Candle Cafe is the best I've ever had, but unfortunately it does take about 6 hours to make. A lot of that time is simmering or marinating time, but you need to start making this early and be aware that it can take a good half hour to knead the starch out of the dough. If will look like a lot when you first form the dough, but by the time you're done washing out the starch, it will have shrunk a lot! It will puff back up a bit during the simmering, though. These end up with a really good flavor and are kind of reminiscent of a beef roast/steaks. These go well with the wild mushroom gravy that the cafe serves them with, so I included that recipe with the seitan one here. The ingredients following the hot sauce are for the gravy. You can also use leftover marinade for portobello burgers to grill in the summertime.
Provided by Eat Your Vegetables
Categories Vegan
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make the seitan, combine the whole wheat and white flours in a large mixing bowl. Mix with enough water to form a stiff dough. Gather into a ball and knead vigorously on a floured surface for at least 13 minutes.
- Place in a bowl and cover the dough with cold water.Let stand for 30 minutes or up to overnight in the refrigerator.
- Pour off the water and cover with fresh water. Knead the dough under the water to wash out the starch and some of the bran. Pour off the milky white water and cover with fresh water. Keep washing and rinsing while kneading the dough until the water becomes almost clear.
- Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of broth. Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours. Remove from the heat and set aside to cool.
- Slice the dough into "steaks" and place in a large baking dish.
- To make the marinade, place the 2 cups of olive oil, 1 cup tamari soy sauce, dijon mustard, garlic, pepper, and hot sauce in a blender and blend until smooth. Pour over the seitan and marinate in the refrigerator for at least 2 hours.
- Prepare the steaks by grilling them on a charcoal, gas or stovetop grill over medium-high heat until golden brown (about 4 minutes per side). They may also be broiled instead of grilled.
- To make the gravy, saute the mushrooms and onions in 3 T of olive oil. In a medium saucepan, heat the remaining 3 T of olive oil and add the brown rice flour to make a roux. Stir in 2 cups of water, 1/2 c tamari soy sauce, and the herbs and mix well. Bring to a boil and simmer until gravy is thickened (about 10 minutes). Stir in the mushroom-onion mixture and cook over low temperature until heated through. If the gravy is too thick, add water 1 T at a time until desired consistency is reached. Serve over steaks.
Nutrition Facts : Calories 1529, Fat 90.3, SaturatedFat 12.6, Sodium 4391.7, Carbohydrate 156.2, Fiber 15.1, Sugar 5, Protein 31.8
HOMEMADE SEITAN
I am not only vegetarian, I also try to stay away from unprocessed food, even the organic kind when I can. Just about everything I will make from scratch, including seitan, which tastes so much better than the stuff you get in a grocery store! In this recipe I use Parmesan cheese. If you are vegan, use the same amount of nutritional yeast in its place. You can also make your own garbanzo flour by grinding dry garbanzo beans in a blender. That's all there is to it!
Provided by CityDoors
Categories Vegan
Time 1h
Yield 30 pieces of seitan, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine first six ingredients. Stir in water until combined.
- Knead dough for 5 minutes (you can do this in the bowl. No extra flour is necessary, as this stuff won't really stick).
- Chop dough into 1-inch pieces (I tore off sections, rolled them into a log, and chopped it from there). Allow pieces to rest for a few minutes.
- Heat broth over stove to a simmer. Add dough pieces one at a time. Cook uncovered for 45 minutes, stirring every 10 minutes to keep them from sticking. The seitan will swell up, so you can add a little extra water or broth to keep them covered.
- Remove from heat. Drain and fry the seitan with a little olive oil on a pan for a few minutes. Set aside until ready to use.
- If storing, put seitan in air-tight container with enough broth to cover the pieces. Freeze.
Nutrition Facts : Calories 44, Fat 2.5, SaturatedFat 1.5, Cholesterol 7.3, Sodium 138.4, Carbohydrate 2.1, Fiber 0.3, Sugar 0.2, Protein 3.6
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