Homemade Seitan & Gravy

Pots/Pans Used: 4ish

Ingredients

In Roast:
1 1/2 cups wheat gluten
1/4 cup soy sauce
1- 1 1/2 cups vegetable broth or water
1/2 cup nutritional yeast
1/2 tsp black pepper, crushed red pepper
1 tsp thyme, rosemary, garlic powder, rubbed sage, dried minced onion, oregano

In Broth:
8 cups vegetable broth
1/4 cup soy sauce
1 Tblsp nutritional yeast
1/2 tsp black pepper
1 tsp sea salt
2 bay leaves
potatoes, carrots, etc.

This may not be my most beautiful dish ever, but it's freakin' delicious so whatever. I was so impressed after trying my friend Jess' homemade Thanksgiving seitan loaf, that I went right home and made a batch for myself. It's a bit of a process, but well worth it nonetheless. Plus, you will impress people!

1. Mix roast's dry ingredients
2. Mix roast's wet ingredients
3. Mix wet into dry. Don't overwork it. Just lightly mix until the ingredients combine.
4. Take "dough" and knead it on a clean surface for about 30 seconds. Shape it into a loaf-like shape.
5. Throw all your broth ingredients into a large stock pot. Turn up to medium/high heat.
6. Let it simmer covered for 45 minutes to an hour.
7. (Brace yourself before you peek. It's going to look really scary, but that's okay!) Take the loaf from the pot and quarter it. Then, sear the pieces on a hot skillet in a few tablespoons of melted Earth Balance for some added color and flava.
8. Once the pieces are nicely browned, set then aside to made the gravy. Add some of the broth that you boiled the seitan in into the skillet. Add a bit of flour to thicken it. Whisk until gravy consistency.
9. Slice up your seitan, pour the gravy overtop, and serve with a side of your stewed veggies! Freak out!