I am by no means a 'meat and potatoes' kind of gal. Even when I ate meat I wasn't. I distinctly remember being severly disappointed whenever my mom would announce she made roast beef or stroganoff or something of the like for dinner.
Now, don't get me wrong, when it came to the cooking, the food was always fantastic. Never dry, always perfectly cooked. The type of meals a carnivore dreams of. I just wasn't all that in to it. Everyone else in the family? Completely different story. Like, 'licking the plate' completely different story.
Fast forward to current times. I am married to a one hundred percent bonafied meat and potatoes man. I mean we're talking seriously in to it. Funny he should marry me, the complete and utter opposite. Now he doesn't eat any meat. Unless he buys it. And cooks it. Which never happens because he isn't usually home until 'late-thirty'.
This recipe is in honour of my sweet husband who enthusiastically eats my food even though it's a far cry from his meat and potatoes background. I got the idea and of course visited my good friend Google who never fails me. This recipe is inspired by one posted at Vegan Chef which, by the way, is an awesome resource!
Oh, and the leftovers make fantastic sandwiches!
Yield: About 8 servings
1 small white onion, chopped
2 Tablespoons extra virgin olive oil
4-5 cloves garlic, roughly chopped
2 teaspoons ginger, roughly chopped
1 1/2 cups plus 2 cups vegetable stock (or mushroom stock)
1/4 cup Braggs (which by the way is awesome and so much better for you than soy sauce!)
1 Tablespoon sesame oil
2 teaspoons fresh thyme leaves
1 teaspoon dried oregano leaves
3/4 teaspoon salt
1 teaspoon fresh cracked pepper
4-5 cups vital wheat gluten
3/4 to 1 cup unbleached white flour
Combine olive oil and onion in a pan and saute on medium/high heat for 6 to 8 minutes then add garlic and ginger; saute for another 2 to 3 minutes.
Turn off heat and transfer the contents of your pan into a food processor. Add the 1 1/2 cup broth, tamari, sesame oil, thyme, oregano, salt and pepper. Cover and blend until smooth, about 2 min.
Pour about 1/2 of your mixture into a bowl and set aside. To your other half, add the remaining 2 cups vegetable broth.
In a large bowl, combine wheat gluten and flour. Slowly add the wet ingredients which you added the extra broth, stirring as you go. Once all the wet ingredients are in, knead the dough with your hands for 3 to 6 minutes.
Note: The dough gets very tough to stir with a spoon. I suggest washing your hands and working it like that vs. battling with a spoon.
Preheat oven to 350
Lightly spray a loaf pan with a little olive oil and transfer your dough. Stretch and form your dough to fit nicely into your loaf pan.
Get your remaining wet ingredients and pour 1/2 of it over the top of your roast in the loaf pan.
Put roast in oven and bake for 45 minutes.
After 45 minutes of baking, pull out your roast, reduce oven heat to 325 and pour the remainder of your wet mixture on top of your roast.
Return roast to oven and bake another 20 to 25 minutes until liquid is mostly absorbed into the roast. Note: roast should be firm.
Remove roast from the oven and let cool for about 10 minutes. Note: if there is a bit of liquid left, that's ok! I will absorb more as it cools.
Serve with a delicious and simple mushroom gravy topped with some fresh chopped green onion for color and added flavor.
On the side, add some roasted fingerling potatoes and green beans and you have a lovely 'meat and potatoes' meal sure to melt the heart of any carnivore!