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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 335.4
  • Total Fat: 10.2 g
  • Cholesterol: 25.6 mg
  • Sodium: 659.6 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 6.3 g
  • Protein: 26.6 g

View full nutritional breakdown of Smothered Seitan over Mashed Potatoes calories by ingredient
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Smothered Seitan over Mashed Potatoes

Submitted by: BTVMADS

Introduction

This recipe is hearty, filling, satisfying southern-style comfort food. It's nearly impossible to believe that THIS MUCH food can have such a reasonable calorie count!!

For a veggie, brussels sprouts or collards would be perfect!

Caveat: This meal can be finished fairly quickly, but you do need to be able to watch over several dishes at once.
This recipe is hearty, filling, satisfying southern-style comfort food. It's nearly impossible to believe that THIS MUCH food can have such a reasonable calorie count!!

For a veggie, brussels sprouts or collards would be perfect!

Caveat: This meal can be finished fairly quickly, but you do need to be able to watch over several dishes at once.

Number of Servings: 3

Ingredients

    For the potatoes:
    ~3 medium Yukon Gold potatoes, roughly 15 oz. total, cubed and UNpeeled
    ~1/3 cup buttermilk
    ~Seasoned salt or old bay


    For the Smothered Seitan:
    ~1/2 lb crimini mushrooms, sliced
    ~1/2 medium onion, chopped
    ~2 cloves garlic
    ~2 tbsp butter, divided
    ~2 tbsp flour
    ~1 cup mushroom OR beef broth
    ~3/4 cup milk
    ~1 8oz package Westsoy brand Seitan, chopped into bite-size pieces
    ~Salt and pepper to taste
    ~1/2 tsp. cinnamon

Directions

1.) Place the potatoes in a medium saucepan. Cover with 1 inch of water, add a little salt, and bring to a boil. Reduce heat to a simmer, and cook the potatoes for 15 minutes, or until cooked through.

2.) Meanwhile, In a medium saucier or saucepan, melt 1/2 tbsp of butter over medium-high heat.

3.) Add the garlic and half of the onion and mushrooms and a pinch of salt and saute for 5-7 minutes, or until browned and all the liquid is evaporated.

4.) Move mushroom mixture to a bowl, add another 1/2 tbsp butter to the pan, and cook the rest of the mushrooms and onion. (Don't try to rush by adding all the mushrooms at once, or they'll never get brown!!)

5.) When the second batch is cooked, add back the mushrooms from before. Move the mushrooms to the side of the pan so that the middle is clear for the next step.

6.) Add the last of the butter, melt, and whisk in the flour. The flour and butter should come together into a roux (if it's too dry, add a tiny drizzle of oil). Cook the roux for 2 minutes.

7.) Whisk in the milk and broth, reduce the heat to medium, and let the gravy come to a boil, stirring occasionally.

8.) While that's heating, drain your potatoes and mash them with the buttermilk. Season with Old Bay if desired (and trust me, you desire it).

9.) Add the chopped seitan to the heating gravy. Since it's pre-cooked, you don't need to fry or heat it up separately (although if you do want a crunchier texture, you could saute it lightly for 3 minutes.... but I think that's just one more pan to wash).

10.) When your gravy has come to a boil and thickened, turn off the heat, stir in the salt, pepper and cinnamon, and serve over the mashed potatoes!

Makes 2 cups potatoes and 3+ cups gravy. One serving: 1/2 - 2/3 cup of potatoes topped with 1 cup gravy.

Number of Servings: 3

Recipe submitted by SparkPeople user BTVMADS.






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