This version is actually my "cheater's version", meaning that instead of actually making gravy, I used a can of soup. You can use cream of anything soup (I used potato, because that's what I had). That makes this particular recipe not vegan, but if you make your own gravy, it's quite easy to veganize. I do that most of the time anyway, but I was in a real hurry when I made this. We needed something hot, healthy, filling, and we needed it relatively quickly.
- 2 cups ground seitan
- 4 russet potatoes, peeled and chopped into uniform pieces (I only tell you this, because my husband and I once had a huge fight over whether or not to peel and chop the potatoes before boiling them. He insisted that since the recipe didn't specifically state that the potatoes needed to be peeled and chopped before they were boiled, then he was supposed to boil them whole, peels on. I tried to tell him that it was pretty much common sense that you peel and chop potatoes before boiling them unless you want to be boiling potatoes for three hours; he continued to insist that if he was supposed to peel and chop, then the recipe would have said peel and chop. The stupidity of that fight made me see that either it's not so much common sense to everyone, or common sense is not so common! Draw your own conclusions here.)
- 2 TBSP butter or margarine of choice
- 1/2 cup milk of choice (I used soy.)
- 1 can cream of something soup plus 1/3 can water
- 1/2 onion, diced
- 2-3 cloves garlic, minced
- 2 TBSP Worcestershire sauce
- Salt and pepper to taste
1. Boil potatoes until fork tender, about 20 minutes.
2. Spray non-stick skillet with olive oil, and brown onion and garlic over medium heat.
3. Add seitan (or whatever you're using as the filling) and 2 TBSP Worcestershire sauce.
4. Cook until everything is well coated with the sauce, about five minutes.
5. Add cream of whatever soup and 1/3 can of water, stirring until everything is mixed well and heated through, about five minutes more, remove from heat.
6. Salt and pepper to taste.
7. Mash potatoes with the butter and milk.
8. Pour seitan/soup (or gravy) mixture into a sprayed 9 x 9 pan.
9. Spread mashed potatoes over top of the mixture, pushing to edges of pan.
10. Cover and bake 30 minutes in a 350° oven.
11. Remove foil and broil for two to four minutes, until potatoes are browned but not burned.