I decided to try the famed Seitan O' Greatness and was thrilled with the results. I sliced fairly thin pieces of the "log" and dipped them in soy milk to moisen them. I then pressed them into a mixture of panko, garlic salt, vegan parmesan, and Italian herbs. Then I pan fried them in a bit of olive oil in a cast iron skillet. As you can tell, the picture is not very appealing but the meal was actually fabulous. The Mustard Kale Potatoes were mediocre - lacked flavor (so I am not posting the recipe as I wouldn't make it again :-) ). But still paired nicely with the seitan. I also topped the seitan and potatoes with some leftove mushroom gravy to round out the meal. I of course had to make more Brussels sprouts - this recipe wasn't nearly as good but they were still delish! It is ridiculous how much we love those silly little cabbages -especially after disliking them for so many years. My hubby keeps asking (daily!) if we are having Brussels sprouts with our meal! An overall very tasty meal! I am looking forward to using this seitan in other recipes. It has a fabulous consistency and is much firmer and more dense than boiled seitan. It is very flavorful as well.



Seitan O' Greatness (adapted from http://www.leanbodiesfitness.com/showthread.php?t=9730)

The Recipe O' Greatness:
Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
2 tsp garlic powder


3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (7-8" longish), wrap tightly in foil, twisting ends. Bake for 90 minutes - turning 2-3 times during cook time. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

Mushroom Gravy (Adapted from 500 Vegan Recipes - recipe actually called "Soppy" but that doesn't sound yummy to me so I changed the name!)
2 T vegan margarine
8 oz button mushrooms (my fam doesn't like mushrooms so I pulsed in a food processor to mince them)
1 cup diced onions
2 cups faux beef broth
2 T soy sauce
2 T steak sauce
1/4 cup nutritional yeast
1 t black pepper
1 t dried parsley
2-3 T flour mixed with 1/4 cup water to make slurry
Melt butter in frying pan. Add mushrooms and onions an saute until onions are translucent. Add broth, soy sauce, steak sauce - deglaze the pan. Bring to a boil and simmer for 15 min. Stir in yeast, pepper, and parsley. Simmer 5 more min. Slowly stir in slurry until desired thickness is reached. Remove from heat.

Deviled Brussels Sprouts (Adapted from Favorite Recipes)
2 lbs Brussels sprouts, stems trimmed and halved
1/3 cup melted nondairy butter
2 t prepared mustard
1 t vegan Worcestershire sauce
1 T ketchup

Combine all ingredients except sprouts. Stir. Add sprouts and toss to coat. Spread sprouts on a baking sheet coated with cooking spray. Bake at 400 for 15 min or until tender but not mushy.