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Home-made Seitan with Mushroom Gravy and Balsamic Red Cabbage

October 27, 2010

This made for a hearty, satisfying meal without being tons of work (since we had made the seitan a few days earlier). But what really made it stand out was the mushroom gravy, for which I actually have a recipe.

We used this recipe for the seitan, although instead of all the spices and salt I just used 1 vegetable bouillon cube. This makes for pretty bland seitan (which is not ideal for lunch meat), but you can then add any flavorings you like to it later. What I often do (once the bland version has already been made) is slice off a few slabs, then put them in a pan containing some boiling vegetable broth and soy sauce. You let the cutlets cook in the boiling liquid until the liquid boils off, and can then add some oil and brown them, adding whatever herbs and spices you like.

The cabbage is simple, too: you can just slice it up, put it in a pan with some a little oil, let it cook (stirring occasionally) until a few bits begin to look brown, and then throw in some salt, pepper, balsamic vinegar, and herbs de provence.

But what really made the meal was the delicious gravy, which tasted much like Southern white gravy, although it also had mushrooms and onions. Here’s the recipe (which will make about enough for two people to slather gravy on their plates):


1 small onion, diced
6-8 medium mushrooms, diced
2 Tbsp oil
1 1/2 or 2 Tbsp flour
3/4 C milk (I used oatmilk, which worked out very well)
1/2 tsp salt
1/4 tsp black pepper


1. In a sauce pan, heat 1 Tbsp of oil on medium heat, and then add in the onions.
2. Once the onions begin to become clear, stir in the mushrooms.
3. When the mushrooms are cooked and the onions are slightly brown, add the second Tbsp of oil and the flour. Mix it all together to make a roux. The roux will start to stick to the pan quickly, so only heat it for a few seconds.
4. Add in the milk, and whisk. As the liquid heats, it should become thicker. (If for some reason it doesn’t thicken, you can try adding in more flour, or some cornstarch. If you do that, take out a small amount of the warm liquid, put it in a small bowl, and then whisk the flour or starch into that small bowl. Once the liquid in the small bowl isn’t lumpy, you can whisk it back into the sauce pan.) You may want to lower the burner temperature.
5. Add salt and pepper.

I get the feeling I’m going to go on a gravy kick.

2 Comments leave one →
  1. October 27, 2010 7:31 pm

    Hi, I can’t understand how to add your site in my rss reader. Can you Help me, please

  2. October 29, 2010 8:43 am

    Good question–I’ll do my best to help.

    It may depend on what kind of browser you’re using, but on *most* browsers there is a button to the right of the URL address that will add whatever website you’re currently looking at to your RSS feed.

    However, if it’s helpful to you (if you have some other sort of RSS reader that requires an RSS address), here’s the RSS address for this blog:

    And now we’ve reached the outer limits of my computer knowledge!

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