Bracciole with Sauteed Spinach and Shitake Gravy
1 Package of wheat meat gluten bahahah
2 cloves of garlic minced
1 lemon juiced
2 T nooch
1/2 T sea salt
1 C unflavored wheat panko
3 T vegan broth
1/2 T sea salt
1 Can of artichokes drained and chopped
3 T chopped sundried tomatoes (let's revisit that 90's ingredient)
Spray pan and heat, add garlic, saute for two minutes, add artichokes, sea salt, sundrieds and cook for 5 minutes, add T of broth if it begins to stick, or spray again. Add panko, lemon and remaining 2 T of broth. Heat (we are already hot here) for about three more minutes, then transfer to bowl.
Lay seitan out on cutting board with the short end facing you. Spoon a big dollop of artichoke stuffing into each seitan. Roll up and secure with twine. Yes, twine has many uses. Meanwhile add the spinach to the fry pan and sautee 'til wilted. Are you wilting yet? Remove. Set aside spinach. Add bracciole to pan and brown on each side.
1/4 C shitake mushrooms chopped
1 clove garlic minced
1 C vegan broth
2 T soy or tamari
1/2 tsp liquid smoke
1/4 tsp sea salt
1/2 tsp rosemary
1/4 tsp thyme
1 T cornstarch mixed with 1/4 C cold water
Spray large sauce pan with oil. Saute mushrooms with garlic and seasonings for about 7 minutes. Add soy sauce or tamari, and broth and cook to simmer for about 13 minutes. Add cornstarch mix well for another two minutes. Serve over bracciole and spinach or on the side.
Worship the plate. See you when I'll be seeing you. Bahahahaha.