Reprinted with permission from one of the authors, Kate Jacoby.
Tofu or Seitan & Wild Mushroom Pot Roast (p.
Yields: 2 to 4 servings
This is a simple and satisfying dish that doesn't
require a lot of "hands-on" preparation. The aromas of this roast will fill your
house, and captivate anyone who is lucky enough to walk in while it's cooking.
The glory of this production comes when you peel off the aluminum foil, and the
beautiful dish of seitan or tofu with wild mushrooms shines before you, still
simmering in its juices.
- 1 pound seitan or tofu chunks
- 1/2 pound of your favorite wild mushrooms, such as
portabellas, chanterelles, and oysters
- 3 cups assorted vegetables, such as carrots, parsnips,
zucchini, or cabbage
- 2 shallots or 1 onion, chopped
- 3 garlic cloves, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/4 cup olive oil (Cut-the-Fat by not adding any)
- Salt and pepper to taste
- 1/2 cup stock
- 1/4 cup Madeira or Marsala Wine
In a mixing bowl, toss the seitan or tofu, vegetables,
herbs, and spices with the olive oil, salt and pepper.
Lay the ingredients in a baking dish. Pour the stock and the
Madeira or Marsala wine around the bottom of the pan. Cover tightly with
aluminum foil and bake in a 450˚ oven for 45 minutes.
Peel back the foil carefully and taste the dish for salt,
adding more if needed. Baste the seitan or tofu and vegetables with the liquid.
Return the baking dish to the oven to cook, uncovered, for another 10 to 15