Quick-Fix Chunky Seitan, Potatoes, and Swiss Chard

This isn't much of a strict recipe, becuase you have pretty much free-reign on making your seitan a bit beefier, your potatoes smoother or less, and your swiss chard less french-canadian. The key to juicing up your seitan is the pre-mixing rather than texturizing it after you have boiled your gluten. The potatoes I always love smoothing out with margarine and soy-milk and adding just a couple spices. The Swiss Chard is a nice addition and I tend to dress them as I grew up doing to most of my vegetables: vinegar, margarine, and salt. Use your own tastebuds though, people! This is mostly just a quick-fix idea!

Chunky Seitan and Mashed Potatoes
1.
1/2 cup instant wheat-gluten flour
1/8 cup soy sauce
2 Tbsp olive oil
1 Tbsp sesame oil
1/4 cup water
1/2 tsp ginger
1 tsp sage
1 tsp allspice or choose-your-own-adventure
2 cups vegetable or vegan-beef-stock

1 can mushroom gravy

*The seitan may not stay together and be as thick as it is sometimes. I tried to make it a bit softer and it tends to stay together in chunks.
IF you want a thicker and rougher seitan, remove some of the oil and put water in and possibly a slight bit more gluten flour. Also letting the seitan boil for less time may also keep your 'meat' a bit thicker if desired. I tends to like mine a bit more soft.

2.
8-10 larger red potatoes (or about 5 large baking potatoes.. since they are plenty larger!)
1/3 cup soy margarine
1/4 soy milk
2 tsp garlic salt
2 tsp dill


3.
1 bunch swiss chard boiled and lightly dressed

1.
1. (Also, begin step 1 of List 2) Prepare wet ingredients and spices together in small bowl.
2. Add mix to gluten-flour and stir until thick mixture (should be single mass) forms.
3. Add gluten-'ball' to saucepan with 2 cups of stock. Bring to a boil then immediately cover, reduce heat to low, and simmer for 30 minutes.
4. Remove gluten-'ball' and strain. Optionally, press out liquid as you would with tofu to dry with a cloth.
5. Cut into strips as desired.
6. At this stage, I like to begin heating the mushroom gravy on a gentle heat in a seperate saucepan, but add the seitan-strips to the gravy so you can heat them together adding the flavour of the mushroom gravy into your seitan.

2.
1. Peel and then begin boiling your potatoes in large saucepan as this takes quite a while.
2. Occassionaly test potatoes with a fork. When they are soft enough to mash with a fork strain/remove and begin mashing in a large bowl.
3. Add the margarine and cream into your potatoes until smooth and then mix in the soy-milk until your potatoes are smooth and fluffy.
4. Add garlic and dill and mix.

3.
1. Boil swiss chard and lightly season in seperate bowl as a side.


Serve your gravy and seitan-strips over your potatoes and enjoy your swiss chard as a side. Makes for a nice warm quick-fix meal!