Today I had a taste for

Salisbury steak, with mushroom gravy.  Well now let's see how I can have this tonight.  I opened the fridge and grabbed my friend, seitan, my bag of Go Veggie cheddar style shreds, and some white button mushrooms, opened the cabinet and grabbed a can of cream of mushroom soup, and to work I went.

Seitan salisbury steak with mushroom gravy, collards and cheese & brown rice noodle casserole

This was delicious!  Even my son who is a true carnivore had to taste it because it smelled so good. "It taste really good Mom" he uttered.  "If I didn't know it wasn't meat, and you gave it to me, I wouldn't be able to tell the difference." 

Recipe for Patty

8oz cubed seitan (I use West Soy), ground and drained

1/4 C egg beaters or egg substitute (equivalent to 1 egg)

1.5 C of oatmeal flour (ground Quaker oats in food processor)

1/2 C chopped white onions

1/4 C olive oil

Seasonings of your choice

Mix together well, form patty,  and brown on both sides (good crust on each side) in pan with olive oil. Turn off heat, leave in pan.

Recipe for gravy

1 can of cream of mushroom gravy

6 white button mushrooms

2 tsp Butter

1 tsp diced garlic

2 tsp chilli powder

Warm butter in saute pan , add mushrooms, chilli powder, and garlic. Brown mushrooms evenly on both sides.  Once done, add mushrooms and juices in bowl; then mix well with cream of mushroom soup until soup turn a nice brown.  Warm thoroughly, and pour over patties.    Bring the gravy and patties to a nice simmer; simmer them for 20+ minutes.  

This goes well with cream potatoes!  Yum.  Enjoy.