French Dip Sandwiches with Portabello Mushroom Gravy
French Dip Sandwich
Veggie Log: 4 cups vital wheat gluten 1 cup nutritional yeast flakes 3 tablespoons oregano 1 teaspoon paprika 1 TB white pepper
1 firm tofu package frozen overnight and then thawed and drained 2 tablespoons olive oil
1/2 cup tamari
1 cup veggie stock
1 cup roasted onions 1 tomato soup
1/2 cup earth balance
1 TB ground dried porcini mushrooms (optional)
Broth: 4 cups water
4 cups vegetable stock 3 rosemary sprigs 1 teaspoon liquid smoke (optional) 1/2 teaspoon Tabasco (optional) 1 medium yellow onion, chopped 1/4 cup red wine vinegar
2 TB smart Balance
Freeze tofu overnight overnight and then thaw and drain. Put seitan, yeast and herbs in large bowl. In food processer puree all other ingredients into a slurry mix and knead into seitan till like a very stiff bread dough. Form into two logs and wrap with tin foil. Put in bath on stovetop with veggie broth and bring to a boil. Cover tightly and let simmer for an hour. This will yield enough veggie roast for a very large family gathering. I usually make a large quantity and then freeze in small serving packets for a later date.
Gravy
4 TB Smart Balance
3 TB organic flour
4 cups veggie stock
2 TB ground porcini mushrooms
2 Tb extra virgin olive oil
1 -2 lb sliced creminis or diced portabellos
1 cup roasted and carmelized onions
1 TB tamari
1 tsp white pepper or more to taste
Clean mushrooms and sautee in olive oil, set aside. Make a traditional roux with Smart Balance and flour. Slowly whisk in veggie stock till thickened and then add all remaining ingredients including mushrooms.