Spaghetti Squash with Mushroom Gravy and Seitan
1 recipe seitan (see any of the recipes on this site)
1 large handful dried mushrooms
1 tablespoon whole wheat flour
1 tablespoon vegan butter (I use Earth balance)
3/4-1 cup vegetable broth (or boiling liquid from seitan)
splash Bragg's liquid aminos or soy sauce
3 tablespoons nutritional yeast
salt and pepper, to taste
1 large spaghetti squash, halved lengthwise and deseeded
handful frozen peas, optional
handful spinach or kale, chopped, optional
1. Prepare the seitan using any recipe from this website. Reserve the liquid you use to boil it in; you can use it later to make the gravy.Add mushrooms to a small food processor or spice grinder, and grind them into a fine powder. I like to use this powder for seasoning soups and whatnot, but its especially good for this mushroom gravy.
2. To make the gravy, add 1 tablespoon vegan margarine and 1 tablespoon whole wheat flour to a frying pan. Cook until slightly frothy and the flour darkens a little (about 1-2 minutes of well-supervised stirring). Add about 3/4 cup broth and a splash Braggs (or boiling liquid from seitan) to the pan, and stir until smooth.
3. Add a few tablespoons of the dried mushroom powder and stir until smooth. Bring up to a boil, then cut off the heat and add nutritional yeast. If the gravy is too thick, add a little more broth. If its too thin, add a little more mushroom powder and/or nutritional yeast. If its bland, add a little more Braggs, and season with salt and pepper.
4. Place squash cut-side down in a shallow dish of water and microwave for about 10 minutes. Use a fork to scrape out the spaghetti and season with a bit of salt and pepper.
5. To serve, assemble shallow bowls with spaghetti and small seitan cutlets, topped with lots of mushroom gravy. Add peas and/or greens, if desired.