Pressure Cooker Seitan with Red Wine Mushroom Sauce

Pressure Cooker Seitan with Red Wine Mushroom Sauce

A hearty seitan roast topped with a red wine mushroom sauce, done quickly in a pressure cooker!

Ingredients

  • 1½ cups vital wheat gluten
  • ⅓ cup tapioca flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 cup vegan beef broth or vegetable broth
  • 2 tablespoons liquid aminos, tamari, or coconut aminos
  • 1 tablespoon olive oil
  • 1 tablespoon vegan Worcestershire sauce
  • 3 cups vegan beef broth or vegetable broth
  • 2 cups water
  • ¼ cup liquid aminos, tamari or coconut aminos
  • 2 tablespoons vegan Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 tablespoon vegan butter or coconut oil
  • 1 clove of garlic, minced
  • 8 oz. baby bella mushrooms, sliced thinly
  • ⅔ cup vegan red wine (I used a table wine)
  • 1 tablespoon fresh rosemary sprigs
  • ¼ teaspoon sea salt, or to taste
  • Pinch of freshly cracked black pepper
Read the whole recipe on Vegan Yack Attack