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Prep
Difficulty
Easy
Time
Estimate
1 hour
Leftover mashed potatoes and gravy work well for this meal, but if you are starting from scratch begin by cooking the potatoes for the mashers. Whip up the mushroom gravy and keep warm until ready to use. Once the potatoes are mashed, saute the seitan and vegetables. Serve hot piled on top of each other or assemble into a casserole with the potatoes on top and bake until they are golden.
Make this gluten-free by using Tempeh.
Simple, creamy white goodness. Ultimate comfort food. Plan on about one big potato per serving. Add one or two extra potatoes to the grand total if you have a small gathering to guarantee enough for big eaters. Make this vegan or dairy free by substituting a flavorful broth, such as the no-chicken vegetable broth. Also, use a young, tasty extra-virgin olive oil you reserve for salad dressings, instead of the butter.
Mushrooms & onions are the base of this veggie filled gravy. A food processor or blender works nicely to create a smoother sauce, but if you are without just dice everything a bit finer and anticipate a chunkier sauce. The flavor will be divine either way! If you do not have dried wild mushrooms, skip them and use a mushroom broth instead.
Using our Vegan mushroom gravy and seitan to create a meat-like base for this tossed together Shepherd’s Pie. If you want the golden crust, simply toss it in an oven at 375 for 15-20 minutes.
