"I'm a meat and potatoes kinda person." That's a thing people say, isn't it? I suppose it's to let others know that they're approachable and down-to-earth. Well, are you a meat and potatoes kinda person? If so, you'll love this dish. If you're not, you'll still love this dish because it has a subtle French twist - just a small eccentricity in the form of a tangy, creamy mustard sauce. Everybody wins!
For this recipe, you'll want to get started on the seitan first. Click here for full instructions and step-by-step photos on making seitan. Cover the seitan to keep it warm while you roast the potatoes.
They only need a little olive oil, salt and pepper, plus some time in a scorching hot oven.
While the potatoes are roasting, make your sauce. Soften up some sweet shallots and garlic.
Wine, broth and spices are added next. Simmer it all down until it's reduced by about half.
Mustard and soy creamer are added last along with some fresh parsley.
Now all you need to do is arrange everything on a plate and pour on the sauce. Some crunchy, green veggies like Brussels sprouts, asparagus or green beans go great with this meal.
Seitan and Roast Potatoes With Mustard Sauce
Important: Be sure to give yourself enough time to cook the seitan. For a quicker recipe, you can use store bought seitan.
1 cup vital wheat gluten flour
1/4 cup chickpea flour
1/4 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons vegetable broth powder
1/2 cup water
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
2 cups vegetable broth
1 1/2 lbs new or fingerling potatoes, cut into bite-sized pieces
2 tablespoons olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
2 tablespoons vegan margarine
2 large shallots, finely chopped
3 cloves garlic, minced
1 cup white wine
1 1/2 cups vegetable broth
2 teaspoons nutritional yeast
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon salt
1/2 cup Dijon mustard
1 teaspoon cornstarch
1/2 cup soy creamer
2 tablespoons chopped fresh parsley
- Prepare the seitan. Preheat oven to 325 degrees Fahrenheit. Lightly oil a lidded casserole dish with non-stick spray. Combine flours, nutritional yeast, spices and vegetable stock powder in a large bowl. Mix the water, lemon juice and soy sauce in a small bowl. Add the wet ingredients to the dry ingredients and stir until a dough forms. Adjust amount of water or gluten as needed (see tip). Knead the dough for 5 minutes, then form into a loaf. Place the seitan in the casserole dish and cover with 2 cups of vegetable broth. Cover and cook for 40 minutes. Flip the loaf, then cover and cook for another 40 minutes. Remove the seitan from the dish and allow it to rest until cool enough to handle. Cut into slices. Cover and keep warm until needed.
- Prepare the potatoes. Turn the oven up to 475 degrees. Spread the potatoes on a baking sheet and sprinkle with olive oil, salt and pepper. Stir to coat. Bake for 20 minutes, stirring once halfway through, or until the potatoes are browned, crisp around the edges and fork-tender.
- While the potatoes are cooking, melt the margarine in a medium saucepan and cook the shallots for 5 minutes or until soft. Add the garlic and cook one more minute.
- Add the wine, broth, nutritional yeast, thyme, sage and salt, then bring to a boil. Simmer vigorously for 7-10 minutes or until the mixture has reduced by about half.
- Whisk in mustard and cornstarch and simmer 3 more minutes. Whisk in soy creamer and parsley, then remove from heat. Arrange seitan and potatoes on plates and top with mustard sauce.