Delicious Vegan Sausage Stuffed Gluten Free Seitan Valentine Dinner Menu
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The most amazing vegan valentine dinner featured delicious, hickory smoked vegan sausage smothered in homemade mozzarella cheese sauce rolled up in gluten free seitan sitting in a bed of fettucinni topped with a delicious garlic rosemary cream sauce.
My husband kept eating this until he said he was so full he felt sick! He ended up over-eating on the delicious gluten free brownies and chocolate mint ice cream I made as well, it was certainly a button popping valentines dinner!
My kids LOVED this meal and have been eating the leftovers the past couple of days. I was really trying to think of something special to make for my husband for valentines day and I was having a hard time. I asked the kids what they thought would be good and of course I got responses like, "noodles and sweet and sour sauce" or "pasta"
I hate to admit that I was frustrated with their answers, but I really needed some inspiration. I looked through some food websites and saw a lot of 'stuffed' style recipes and knowing my husband LOVES Italian flavors this recipe idea came to mind. I had NO idea how this was going to turn out but much to my surprise it turned out delicious! I hope you enjoy it as much as we did.
Gluten Free Seitan
2/3 c. water
1 15 oz. can garbanzo beans
1/2 c. nutritional yeast
1/4 c. potato starch
1/2 c. orgran gluten substitute
1 1/2 Tb. egg replacer
3 Tb. cornstarch
3/4 tsp. baking powder
1 tsp. sage
2 Tb. parsley
2 1/2 Tb. tamari
1 tsp. rosemary
2 tsp. garlic powder
1/4 c. minced dried onion
1/2 tsp. salt
1/4 tsp. liquid smoke
1/2 tsp. thyme
1/4 tsp. marjoram
dash black pepper
Blend water and garbanzo beans until liquified. Transfer garbanzo paste into a bowl and add spices and nutritional yeast first, then add the flours, gluten substitute and other thickeners. Stir until thick dough forms. Roll out entire recipe on wax paper into a large oval shape.
Spread the white cheddar sauce down the center 1/3rd of the seitan, then spread the tempeh sausage on top of the cheese sauce and top with the chopped spinach. Roll each side of the seitan over the filling with the wax paper and then put in a steamer basket or use a large stock pot filled with 1-2 inches of water with a large metal sieve/strainer inside place the seitan roll inside the metal strainer [not in the water] cover the pot and steam on high for 15 minutes. Remove from heat. Peel off the wax paper and place the seitan roll on a baking sheet and bake at 350 for 15 minutes. Slice the seitan roll into 1 inch slices.
Garlic Rosemary Cream Sauce
2 c. water
1/2 c. cashews
1 clove garlic
1 tsp. garlic powder
2 tsp. dried rosemary leaves
1 1/2 tsp. salt
1/4 c. nutritional yeast
Blend until creamy. Pour in a saucepan and warm over medium heat until sauce thickens.
Serve: Place a serving of fetuccini on a plate, put a slice of stuffed seitan on the fetuccini and then top with the garlic rosemary cream sauce and more of the white cheddar cheese if desired.
My kids LOVED this meal and have been eating the leftovers the past couple of days. I was really trying to think of something special to make for my husband for valentines day and I was having a hard time. I asked the kids what they thought would be good and of course I got responses like, "noodles and sweet and sour sauce" or "pasta"
I hate to admit that I was frustrated with their answers, but I really needed some inspiration. I looked through some food websites and saw a lot of 'stuffed' style recipes and knowing my husband LOVES Italian flavors this recipe idea came to mind. I had NO idea how this was going to turn out but much to my surprise it turned out delicious! I hope you enjoy it as much as we did.
Gluten Free Seitan
2/3 c. water
1 15 oz. can garbanzo beans
1/2 c. nutritional yeast
1/4 c. potato starch
1/2 c. orgran gluten substitute
1 1/2 Tb. egg replacer
3 Tb. cornstarch
3/4 tsp. baking powder
1 tsp. sage
2 Tb. parsley
2 1/2 Tb. tamari
1 tsp. rosemary
2 tsp. garlic powder
1/4 c. minced dried onion
1/2 tsp. salt
1/4 tsp. liquid smoke
1/2 tsp. thyme
1/4 tsp. marjoram
dash black pepper
Blend water and garbanzo beans until liquified. Transfer garbanzo paste into a bowl and add spices and nutritional yeast first, then add the flours, gluten substitute and other thickeners. Stir until thick dough forms. Roll out entire recipe on wax paper into a large oval shape.
Spread the white cheddar sauce down the center 1/3rd of the seitan, then spread the tempeh sausage on top of the cheese sauce and top with the chopped spinach. Roll each side of the seitan over the filling with the wax paper and then put in a steamer basket or use a large stock pot filled with 1-2 inches of water with a large metal sieve/strainer inside place the seitan roll inside the metal strainer [not in the water] cover the pot and steam on high for 15 minutes. Remove from heat. Peel off the wax paper and place the seitan roll on a baking sheet and bake at 350 for 15 minutes. Slice the seitan roll into 1 inch slices.
Garlic Rosemary Cream Sauce
2 c. water
1/2 c. cashews
1 clove garlic
1 tsp. garlic powder
2 tsp. dried rosemary leaves
1 1/2 tsp. salt
1/4 c. nutritional yeast
Blend until creamy. Pour in a saucepan and warm over medium heat until sauce thickens.
Serve: Place a serving of fetuccini on a plate, put a slice of stuffed seitan on the fetuccini and then top with the garlic rosemary cream sauce and more of the white cheddar cheese if desired.
1 comment:
Absolutely delicious! Hubby says he likes the GF seitan substitute better than the non GF. We LOVE the Rosemary Cream Sauce! Thank you!
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