Seitan in Mushroom Gravy with Fluffy Mashed Potatoes and Crispy Brussels Sprouts

Gravy...mashed potatoes...it was all sounding really good to me after running my butt off at work.  But not beef gravy, mushroom gravy!  I decided that I needed some vegan style comfort for dinner!  Fluffy mashed potatoes and all, not lacking in flavors or substance.  My Mom never made gravy with her mashed potatoes as a kid, and when I finally learned how to make it when I was in college, mushroom gravy became my favorite!  But I couldn't just eat mashed potatoes and gravy for dinner alone, so I decided that some seitan would be a nice protein addition to my mushroom gravy to be served over the potatoes.  My potatoes were made fluffy by sending them through a ricer, and adding soy milk and olive oil, and made flavorful with the addition of nutritional yeast and garlic...it was almost as if they contained parmesan cheese!  Me, not being one to ever serve simple mashed potatoes with just salt and pepper.  Who needs all the heavy cream and butter, I certainly didn't miss it.  I also included crispy brussels sprouts in my meal, because I can't resist them when they are in season...all crunchy on the outside with a bit of sea salt, like savory candy!  The meal as a whole was satisfying and as I enjoyed it, I definately was feeling comforted, almost like the food was giving me a hug from the inside.  Now, you may be thinking, what was I doing preparing a meal if I was so tired from work?  Well, it was almost theraputic to make it and then enjoy it...I didn't even think about the work I put in to prepare it, and it was all worth it when I tasted it!  The creamy potatoes, the savory earthy gravy, and the crunchy salty sprouts, it was so wonderful! 

Seitan in Mushroom Gravy with Fluffy Mashed Potatoes and Crispy Brussels Sprouts

Serves 3

Potatoes:

3 medium russett potatoes, peeled and cut into 2 inch chunks

water

sea salt

1 Tbsp olive oil

1 clove garlic, minced

1/4 cup soy milk, or as needed 

1/4 cup nutritional yeast

sea salt and pepper
Seitan and Gravy:
2 Tbsp olive oil
4 shallots, diced
2 garlic cloves
4 Tbsp whole wheat pastry flour

1 1/2 cups mushroom broth

3 Tbsp vermouth

1 Tbsp tamari

8 crimini mushrooms, sliced
1 16 oz container chicken style seitan

sea salt and freshly ground black pepper
Sprouts:
16 brussels sprouts, halved
olive oil
sea salt

Preheat your oven to 475 degrees with the rack set at the top position.  Fill a large stock pot with water, and add about a Tbsp of sea salt.  Add potatoes and bring to a boil.  Cook until tender, about 20 minutes, then drain.  Send through a potato ricer into a large bowl (or mash by hand), and add olive oil, garlic, soy milk (more if a thinner consistency is desired), nutritional yeast, and sea salt and freshly ground pepper to taste.  Set aside, and keep warm.  Meanwhile (and this can be done while the potatoes cook), make the seitan and gravy.  Heat 2 Tbsp olive oil in a medium stock pot.  Add shallots, and saute until softened, about 5 minutes.  Add the garlic and cook a minute, then add the flour, and cook for about 2-3 minutes, whisking constantly to keep it moving so it doesn't burn.  Slowly add the stock, and whisk constantly to prevent lumps.  Add the vermouth, tamari, mushrooms, and seitan, as well as sea salt and freshly ground pepper to taste.  Bring to a boil, then lower to a simmer and cook a few minutes until thickened and the mushrooms are cooked.  Set aside and keep warm while you make the brussels sprouts. Line a baking sheet with foil, and spray with non-stick spray.  Toss brussels sprouts with just enough oil to coat and spread out on sheet.  Roast until starting to brown and are crispy (about 15-20 minutes).  Sprinkle with sea salt.  To plate, mound potatoes on each plate, then spoon seitan and mushrooms along with gravy over each.  Spoon the brussels sprouts on the side, and serve!