ABOUT THE RECIPE:
This Savory Seitan Loaf makes use of seitan, also known as “wheat meat,” to give it a hearty flair. Sides of Twice-Baked Potatoes and Broccoli with Sweet Tamari-Onion Sauce round out this family favorite. Serve with optional Tomato-Mushroom Gravy, if desired.
Makes 6 servings
INGREDIENTS:
3/4 cup minced fresh onion
1 cup minced celery
1/4 cup filtered or spring water, plus more as needed
1/2 teaspoon extra-virgin olive oil (optional)
1 teaspoon tamari
1 tablespoon, plus 1 teaspoon Italian seasoning
16 ounces seitan, drained
2/3 cup rolled oats
1 cup grated carrots
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
5 tablespoons tomato paste
3 tablespoons toasted wheat germ
1 cup finely chopped baby spinach
Tomato-Mushroom Gravy (optional, see recipe below)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line an 8 x 4 loaf pan with unbleached parchment paper, allowing a 2- to 3-inch overhang on the two lengthwise sides of the pan.
Put the onion, celery, 2 tablespoons water, olive oil (if using), and tamari in a skillet. Cover and cook over medium heat for 5 minutes. Add 1 teaspoon Italian seasoning and 2 tablespoons water. Cover and cook 5 minutes or until the onion is translucent. Cool for 5 minutes.
Put the seitan in a blender or food processor and process until coarsely ground. Transfer the seitan to a large bowl.
Put the rolled oats, carrots, paprika, garlic powder, remaining 1 tablespoon Italian seasoning, and sea salt in a large bowl and stir until combined. Add the celery mixture, 3 tablespoons tomato paste, and wheat germ, and stir until combined. Add the spinach and stir gently until combined.
Spread the remaining 2 tablespoons tomato paste evenly over the parchment paper in the bottom of the prepared loaf pan. Spoon the seitan mixture on top of the tomato paste layer and firmly press the seitan mixture into the pan. Fold the excess parchment paper over the top of the loaf and gently press down. This will keep the loaf moist while baking and help the loaf to hold together.
Bake the loaf for 30 minutes. Remove the loaf from the oven and peel back the parchment paper that is covering the top of the loaf. Place the loaf back in the oven for 30 minutes. Loosely tent some foil over the loaf and bake for 15 to 20 minutes, or until the loaf is slightly golden in color and almost firm to the touch. Put the pan on a wire rack and let cool for 5 minutes.
Turn the loaf onto a serving platter and carefully peel off the parchment paper. Cool for 5 to 15 minutes. Cut the loaf into thick slices, using a serrated bread knife and wiping the knife clean after cutting each slice. Serve topped with Tomato-Mushroom Gravy.
TOMATO-MUSHROOM GRAVY
Makes 6 servings
1/4 cup tomato paste
1 teaspoon extra-virgin olive oil
1 1/2 cups water, divided, plus more as needed
1 clove garlic, minced
2 1/2 cups sliced cremini or white button mushrooms
1 teaspoon Italian seasoning
1/2 teaspoon tamari
Put the tomato paste, olive oil, 3 tablespoons water, and garlic in a large skillet. Cook over medium heat for 2 minutes, stirring constantly. Add more water, 1 tablespoon at a time, if the mixture starts to stick to the bottom of the skillet.
Decrease the heat to medium-low. Add 1 cup water, the mushrooms, Italian seasoning, and tamari. Cover and cook for 15 to 20 minutes, until the mushrooms are soft. Add more water, 1/4 cup at a time, to achieve the desired consistency.