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Spaghetti Squash with Mushroom Gravy and Seitan

What you need: 

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

What you do: 

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.

Preparation Time: 
Cooking Time: 


Oh, and I added some frozen peas at the end! 


YUM!  I wasn't quite sure how this would turn out.....but it was awesome!!
I used half a packet of onion soup mix instead of the dried mushrooms - and just sauteed a whole packages of white mushrooms with the seitan.  The flavor was soooo good!
I love spaghetti squash, but my husband wasn't diggin' it - but he loved the gravy - so next time I agreed to make him some eggless noodles instead - but I'll still have the squash!


this was awesome- we used tempeh- and sauteed mushrooms on the side bc we had a guest that hated mushrooms. we also had steamed kale on the side- all together it was awesome- and served it with a salad.


wow this was incredibly good!! the flavours went together SO well. the only change i made was using whole mushrooms instead of mushroom powder. i cooked them separately and just added them on top of the gravy at the end. soooo good, and super filling. thanks for the recipe!


This was GREAT!  I made it for dinner tonight, using a squash from the local farmer's market and my homemade seitan.  I fried the seitan in the cast iron skillet and added some fresh spinach and garlic.  I didn't have dried mushrooms, so I whirled fresh mushrooms in the food processor and put those in the skillet after I emptied out the seitan (I added it to the squash in a bowl).  Then I added the earth balance and flour, stirred/cooked a few minutes, then added the broth and followed the rest of your directions.  I added everything to one big bowl to serve at the table.  My 3 and 1 year old both loved it!  A great way to eat squash!  Thanks for the recipe!

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