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Mushroom Seitan Roulade with Spinach and Sundried Tomatoes


I wanted something that wasn’t a bean dish to take to my family’s Easter dinner.  I eat like a vegan and my brother and future sister in law are vegetarians so I’m usually the one who brings the dish that the three of us can definitely eat.  Being Good Friday, they’d probably be ok since they both eat fish and we don’t eat meat on this day.  

But…it’s a holiday and a family gathering so I wanted something special for me at least.  We knew there would be my aunt’s popular bean salad hence the desire to make something different.  
My research during the week lead me to this recipe for a seitan mushroom roast.  It looked great and I also decided I’d serve it with this gravy.  But then I decided to stuff it with something so I made a spinach and sundried tomato stuffing.  I’d been a bit hesitant in the past to make seitan because it seemed so complicated but I’m glad I finally decided to try it. It was very easy!

Start off by making the filling and when it’s cooking you can assemble what you need for the seitan.  Once the seitan is in the oven you can focus on the gravy.  It’s a very appealing dish for a celebration.

Spinach and sundried tomato stuffing

2 onions, chopped

1 cup sundried tomatoes, sliced thin or chopped

2 cloves of garlic, chopped

1 tsp oregano

1 tsp basil

1/2 cup white wine

2 large handfuls of spinach, chopped

1/2 cup Italian breadcrumbs

Sautee the onion in a little bit of olive oil then using water in the non-stick pan whenever it starts sticking.  Let it cook until it’s golden and then add the garlic and tomatoes along with the herbs.  Let it cook for about 5 minutes then add the wine.  Once the wine evaporates a bit throw in the spinach and stir it until it is wilted and well combined with the filling.  Sautee until it is not too liquid.  Add the breadcrumbs and remove from heat.

Mushroom Seitan

Follow the instructions as per the original recipe.

But then you roll it out into a rectangle instead of rolling it out into a log.  Spread the stuffing on top of your rectangle but leave a little bit of space on the end so that your roll will stick to itself.

Roll it up using the foil to help you and then wrap it tightly into a log.  Fold up the foil and wrap the ends tight.  You should end up with a huge foil sausage.

Mushroom Gravy

There’s no need to mess with a good thing so I followed the recipe to a tee except for using Umami paste instead of miso since that’s what i had on hand.  I also made the recipe 1.5 times the original batch.  We love gravy.

I baked it for 70 minutes at 375 and every 20 minutes I rolled the log so that it would cook and brown evenly.

I let it sit in the foil for a bit to cool off then I unwrapped it, placed it in a dish and sliced off the end bits for a nicer presentation.  I spooned the gravy on top and around it.  Now it’s waiting patiently for when it’s time to go to my parent’s house so we can try it.

I know it’s good because the end pieces have been devoured ;)

Update:  It was a big hit at our family Easter dinner…even the non-veggies loved it.  

Here’s a pic of my husband’s helping…

Tuscan White Bean Stew

This is a hearty and tasty dish sure to please a wide variety of eaters.  The flavours aren’t too bold but it’s definitely not bland.

This is going to be my lunch for the week.  I’ve continued to eat like a nutritarian but being an emotional eater and a food addict I slowly put on some pounds over the years and was struggling to get rid of them.  I discovered Bright Line Eating and after doing that for a little over two months I’ve lost a nice amount of weight and am feeling very much in control of my eating.

My success has been in planning and prepping my meals for the week and not deviating from the plan.  This has kept me sane and I easily turn down anything that’s not my food because it’s not on my plan.  I know it sounds too good to be true but that’s how my brain works and I don’t need any willpower most of the time…it’s automatic.

I hope you enjoy this recipe if you try it.  To keep the stove free while making other food for me and the family I made this one in the instant pot.

Tuscan White Bean Stew

2 onions, chopped

1 red pepper, chopped

1 green pepper, chopped

2 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, chopped

1.5 tsp rosemary

1.5 tsp basil

2 bay leaves

2 cubes salt free veggie bouillon

1 large can diced tomatos

3 cans white beans, drained

2 zucchinis, chopped and steamed

1 lb fresh spinach
Set the saute setting on the instant pot to low. Add the onions, carrots, peppers and celery and sautee with water until tender. Throw everything else into the pot except the zucchini and spinach.
Close the instantpot and set to chili/beans and adjust cooking time to 15 minutes. After the pot stops, let sit for 10 mins then release the pressure.
Add in the zucchini and the spinach and stir to combine well.

Stuffed Portobello Mushrooms

The inspiration for this recipe came from my recent trip to the Safety Harbor Spa for the T-Tapp retreat. The vegan option for dinner one evening was a stuffed portobello mushroom. It was simple and tasty so I decided to make something similar however I wanted a bolder flavor.

I topped it off with an olive salad that I had made to enhance some panini that my husband was going to be making. The olive salad was a combination of green, black and kalamata olives chopped up with roasted red pepper, some basil, rosemary, garlic, olive oil and balsamic vinegar to taste.

Without further ado, here’s the recipe…

Stuffed Portobello Mushrooms

4 large portobello mushrooms, wiped clean
2 onions chopped
3 cloves of garlic, chopped
3-4 roasted red peppers, chopped
1/3 cup chopped sundried tomato
italian season or no sodium veggie seasoning to taste
1 pkg chopped frozen spinach, defrosted and squeezed dry
1 zucchini finely sliced into circles

Sautee the onions until very soft and caramelized. Use water to keep the onions from sticking to the non-stick pan. Add the garlic, peppers and sundried tomatoes. Cook until most of the moisture has been cooked off. Add seasoning and spinach. Stir well then cook down so the filling is dry but sticks together nicely.

In the meantime heat the oven to 400 degrees and roast the mushrooms facing down for 7-13 minutes. Drain on paper towel for a bit then flip over and stuff the mushrooms with the filling.

Cut the zucchini into circles and over lap them to make a larger circle. Gently lay over the filling and press down slightly. Spray with a bit of olive oil then put in the over for 10-15 minutes until the zucchini is softened.

Top with olive salad or drizzle with a reduction of balsamic vinegar.

Enjoy

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