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.
SO HOW'D IT GO?
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!