Friday, October 2, 2009

Baked Potatoes and Gravy

I think potatoes are a very misunderstood vegetable. They don't get the appreciation they deserve. Potatoes are more than just carbohydrates! Potatoes are a very good source of vitamin C. They are also a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. With that being said, here is a recipe for

Seitan and Gravy Baked Potatoes by S. Watkins


1 /2 package of Westsoy traditionally seasoned Seitan, cut into very small pieces (Y won't eat Seitan if the pieces are too big)
Packet of Vegan Brown Gravy or make your own! It's super easy.
2-3 Russet Potatoes, washed, forked (pierce with a fork about 4 times) and wrapped in foil
1-2 garlic cloves
1/2 small onion
salt and pepper
Vegan Butter

Cook potatoes for 60-90 minutes at 350. Once they are cooked, take out and allow to cool until you are able to touch them. While the potato is cooling, make gravy. Should take about 10 minutes to heat thoroughly. Saute garlic and onion in 1 tbsp butter. Add seitan and cook 3-10 minutes. I like mine very brown and crisp. Mix seitan and gravy together. Unwrap the foil, slice an "X" in the tops of each potato and add butter to the top of the potato. You want the butter to melt down into the center. Spoon a generous amount of gravy/seitan mix on top of potato. Y enjoys this next part. Mash together. I'm pretty sure this is the only reason he eats this.

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