Thankful Holiday Roast

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* Exported from MasterCook *

 

Thankful Holiday Roast

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 188

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound uncooked seitan

1/2 cup tamari sauce

2 tablespoons canola oil

1 small onion -- finely chopped

8 ounces vegetarian sausage -- cooked and crumbled

5 mushrooms -- chopped

1/4 teaspoon dried thyme

Salt and freshly ground pepper -- to taste

4 cups fresh bread crumbs

Water -- as needed

1 1/2 cups Magic Mushroom Sauce

(see separate recipe)

 

Serves 8

 

This recipe calls for a large piece of raw seitan (wheat meat), which is

best when made with Seitan Quick Mix by Arrowhead Mills. It makes short

work of the lengthy seitan-making process. If the " quick-mix " is

unavailable, omit the seitan, and bake the stuffing in a loaf pan or

casserole or use it to stuff a winter squash.

 

Prepare raw seitan according to package directions. Marinate the raw

seitan in the tamari sauce for at least 1 hour or overnight. To bake,

preheat oven to 375F. Oil a shallow baking pan.

 

Heat the oil in a large skillet over medium heat. Add the onion, cover,

and cook for 5 minutes, or until softened. Stir in the sausage, mushrooms,

thyme, salt, and pepper and cook for 5 minutes, stirring

frequently. Transfer the mixture to a large bowl. Add the bread crumbs

and blend well, adding a small amount of water if the mixture is too

dry. Set aside.

 

Drain the seitan and reserve the marinade. Roll out seitan with a rolling

pin to a 1/4-inch thickness. Spread the surface with the stuffing. Roll

up jelly roll fashion. Place seam-side down in prepared pan. Pierce with

a fork in several places. Pour the reserved marinade over the

roast. Bake, uncovered, for 30 to 40 minutes, basting every 10

minutes. The roast is done when the surface is firm, browned, and

glossy. Remove from oven, and cut into " 2 inch-slices with a serrated

knife. Serve with the mushroom sauce.

 

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