Journal

IN THE KITCHEN: VEGETARIAN COMFORT

Thanks to my good friend Jessica, she introduced me to this awesome website theppk.com. This website is filled with some really great vegan recipes. One recipe I was dying to make was the Savory Mushroom Gravy, oh man was it good! Since I was making this gravy I decided to put together a nice vegetarian comfort dinner. Mash potatoes, roasted brussels sprouts with pistachios and crispy seitan. This was a perfect balance of flavors, textures and straight up yumminess. I have a ton of leftover gravy I think I might need to bake some biscuits.

CRISPY SEITAN

For the setain, I just bought the water packed seitan. I seasoned the flour with salt, pepper and some garlic powder. Toss the seitan in the flour mixture and transfer to a plate. In a large skillet heat up some oil (I used coconut oil) place the floured seitan in the pan and cook until the sides are crispy and golden brown; about 5 minutes.

ROASTED BRUSSELS SPROUTS (I have no measurements I eyeballed everything)

Preheat the oven to 400. Cut the ends off and half the Brussels sprouts, place in a baking dish. Shell the pistachios and place in the baking dish. Season with salt and pepper and drizzle with olive oil. Toss to coat everything, place in the oven and cook for 20 minutes. Once out of the oven squeeze fresh lemon juice on top (I used half a lemon and it served 2).

Thank you, thank you, thank you, Jessica for sharing this with me, I have already made two dishes from this site.

{Photo by Me}