Dinner ~ Hearty Seitan with Tarragon Mushroom Gravy

Thanksgiving is coming and it's time to think of hearty, filling meals. If you haven't given homemade seitan a try, you're missing out on a wonderful meat substitute that can have a flavor and texture that beats any store-bought similar product. Seitan is flavored wheat gluten that is packed with protein. Refer to my September 3 blog post for directions on making seitan. I prepare enough seitan to have for several meals over the course of the upcoming week. The miso salty gravy is balanced with the tartness of the cranberry sauce.

Tarragon Mushroom Gravy
2 1/2 c water
1 tbsp fresh tarragon
1/4 c mushrooms
1/4 c white onion
2 tbsp barley miso paste
1 tbsp kudzo root

Heat 2 c water in saucepan and heat. Chop tarragon, mushrooms, and onions.  Add to saucepan. Bring to boil. Dissolve miso paste in 1/4 c cool water. Dissolve kudzu root in 1/4 c cool water. Reduce heat to simmer. Add miso paste and kudzo root to water and stir several minutes until thickened.

Dinner: Seitan with tarragon mushroom gravy, steamed kale, barley and rice salad with cranberries and almonds, and orange cranberry sauce.