This year’s Thanksgiving meal was very tasty, and we were most thankful that we could enjoy it together. One thing that helped a lot was making a detailed schedule of cooking times and temperatures, scheduling times to add more dishes to the oven so they would all finish on time. Everything was done within a 5-minute window. Everything but the turkey and gravy was vegetarian.
I now consider myself vegetarian. I know that might disappoint some of my blog readers, and I understand if you stop following me. I still eat a lot of vegan food and plan to post mostly vegan food here. I still do not eat eggs. Most meals I eat outside the house are vegan, and it’s still my preference because I know it’s the healthiest way to eat. It’s not that it’s difficult to be vegan, but I did find it difficult to be vegan in a non-vegan family, with some of our food preferences. I’ll still be trying a lot of new vegan dishes and coming up with my own recipes. And as I find more vegan dishes we can all enjoy, who knows? I might go back.
On to the meal!
The Post Punk Kitchen posted a delicious-looking seitan roast stuffed with shiitake mushrooms and leeks mere days before Thanksgiving. It happened to be the main dish I was looking for. The roast was HUGE. It took four hands to roll it up and wrestle it into the foil for baking. It serves 6-8 people. When it came out of the oven, it smelled delicious.
And lo, a heavenly light shone down upon my stuffed seitan roast. And it was good.
Raw cranberry salad, seitan roast, stuffing, green bean casserole, and mashed potatoes. We skipped dessert. I walked away from the table full, but not stuffed.
This was by far the best seitan I’ve ever made. The roast recipe and technique would work with a multitude of fillings. I think I will try to halve the recipe and stuff it with other things.