Porcini Crusted Seitan

with Wild Mushroom Gravy, Braised Potatoes and Steamed Kale

For the Seitan:

• 1/2oz dried porcini mushrooms processed to a powder
• 1/2t salt
• 1/4t pepper
• 1T olive oil
• 1 garlic clove, minced

In a high speed blender or a spice grinder, grind 1/2oz of dried porcini mushrooms to a powder. On a plate mix the mushroom powder with the salt and pepper and dredge each piece of seitan in the mixture.  In a skillet heat the olive oil and garlic over medium heat.  Add the seitan to the hot skillet and cook for 4-5 minutes on each side, until browned.

For the Wild Mushroom Gravy:

• 1oz wild mushrooms soaked in 2 cups hot water for 30 minutes, rough chop mushrooms
• 1t vegan bouillon
• 1T soy sauce
• 1/4t dried thyme
• salt and pepper
• 2T cornstarch dissolved in 1/4 cup of water
• 1/2 cup unsweetened nondairy milk or creamer

In a small saucepan, combine the 1.5 cups of the mushroom soaking water, vegan bouillon, soy sauce, thyme, and mushrooms and salt and pepper to taste over high heat and bring to a boil. Reduce the heat to low, whisk in the cornstarch mixture and stir until the sauce thickens, 1 to 2 minutes. Slowly whisk in the soy milk.

For Braised Potatoes:

• 1T olive oil
• 1T vegan non-hydrogenated margarine
• 1 medium sweet onion, thinly sliced
• 1 medium red onion, diced
• 1 1/2 pounds new potatoes, quartered
• 1t dried thyme
• salt and pepper
• 1 cup vegan chicken broth

Preheat oven to 375F.  Heat the oil and the margarine in a cast iron pan over medium-low heat.  Add the sweet onion and cook for 15 minutes until soft.  Stir in the potatoes and red onion and season with salt and pepper. Increase the heat to medium-high and cook for 10 minutes, until potatoes begin to brown.  Removed from the heat and stir in the thyme and broth.  Cover the pan and transfer to the oven.  Cook for 10 minutes until the potatoes are tender.  Uncover and cook for 20 more minutes.