Pot Roast with Mushroom Gravy
“They’re back!!!” announced the creepy little girl from Poltergeist 2. And yes, just like the movie, they are back. Yep, after you did such a good job last time around, the in-laws are back in town. They just couldn’t wait to try your next vegan creation, so they made a detour on their way home from Cawker City, KS. Oh sure, the world’s largest ball of twine was a blast, but no one could stop taking about your lasagna. Your mother-in-law even mentioned how good dinner was that night, and yes, there were witnesses.
So, yes, they are back. Yes, they are going to stay a while. Yes, they are going to need to eat. And yes, you are going to have to cook something else wonderful. However, you don’t have to like the idea of it all. You just want to be supportive of your significant other. You just want to keep a low profile while the extended family is in town. If you happen to upstage your mother-in-law one more time, then that would just be icing on the cake. Let’s be honest, just like the little girl in Poltergeist 2, you just want the nightmare to end quickly.
You could spend the time in your closet with another bottle of scotch and your favorite coffee mug. But we all know your mother-in-law would give you that look the next time she saw you. Instead, whip up this next recipe for Pot Roast. “Vegan Pot Roast?” you say? Yes, meat made from wheat guaranteed to satisfy the whole family. And while it takes a few steps and has to cook for a bit of time, just use it as excuse to stay in the kitchen and away from the in-laws.
Either way, you come out a winner. You get to show support for your loved one, avoid the crazy in-laws, and rock out another vegan meal sure to impress even the most discerning mother-in-law. All you need is my recipe for SEITAN POT ROAST WITH MUSHROOM GRAVY. The alcohol consumption is up to you.
Ingredients
- 2 Cups Vital Wheat Gluten
- 2 Tbs. Flour
- 2 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1 Tsp. Dried Thyme
- 1 Tsp. Dried Rosemary
- ½ Tsp. Smoked Paprika
- ¼ Cup Nutritional Yeast
- 2 Tbs. Tomato Paste
- 1 ¼ Cups of Cold Water
- ¼ Cup Worcestershire Sauce
- 8 Cups Vegetable Broth
- 1 Cup White Wine
- 5 Garlic Cloves (chopped)
- 1 Med. Onion (chopped)
- 1 Tbs. Liquid Smoke
- 2 Cups Fresh Mushrooms (chopped)
- ½ Cup White Wine
- 1 Tsp. Fresh Rosemary (minced)
- 1 Tsp. Fresh Thyme (minced)
- 1 Tsp. Fresh Parsley
- 2 Cups Seitan Broth
- 2 Tbs. Flour
- Salt and Pepper to Taste
Instructions
First, let’s put back on our cape like we did when making vegan gyros. With a dose of culinary magic, we will transform wheat into meat. I like to use a standing mixer for this recipe, but by all means you can knead this one by hand. I prefer to use machines as long as I am able (again, until they become self-aware). So, I put my gluten, flour, spices, herbs, and tomato paste in the mixer. Using the paddle attachment, turn on the mixer to the lowest setting and mix to combine thoroughly. Next, add in your water and Worcestershire sauce. Beat this mixture on low for 3-4 minutes or until you get a nice firm ball of dough.
If you choose to go the old fashioned route, knead the mix by hand on a lightly floured surface for about 5 minutes. When the dough is kneaded, rest it on the counter for about 10 minutes. As it rests, put your vegetable broth, white wine, liquid smoke, onions and garlic in a large stockpot. Bring this liquid mix to a boil then reduce the heat until you get a low simmer. Place your seitan roast in the liquid and simmer with a lid on for about 1 hour or until the seitan is floating. Turn off the heat and cool the roast completely. I remove it from the broth and cool mine on a wire rack for about 30 minutes.
As the roast cools, you can make your gravy. In a heavy bottom skillet, I use cast iron, add your mushrooms and about a ½ cup of white wine. Over medium heat, cook the mushrooms until most of the liquid is absorbed. While the mushrooms cook, whisk 2 tablespoons of flour into 2 cups of the seitan broth. Make sure you whisk out any clumps in the liquid. Add this broth to the mushrooms and simmer for about 4-6 minutes, whisking as you go, or until the gravy begins to get thick. Finish the gravy with your fresh herbs and adjust to your taste with salt and pepper.
https://www.grassfedcarnivore.com/pot-roast/Thinly slice the seitan roast and run the slices under the broiler for 2-3 minutes or until hot. Fan out the slices on a plate and top with a generous amount of gravy. I like to serve my pot roast with roasted root vegetables but mashed potatoes or rice work just as well. Call everyone to dinner and just sit back and relax. You managed to avoid everyone for a couple of hours and the satisfied look on your mother-in-law’s face will be priceless. Who says you can’t be supportive and go missing all at the same time? Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
This sounds delicious, especially since I have always wanted to have pot roast. What gravy would you recommend if mushrooms are not an option?
Glad you like the recipe. If you are not a big mushroom fan, you could just leave out the mushrooms. You could also caramelize some onions instead of cooking the mushrooms and then make the gravy from that point. Hope that helps.