Ingredients
1 Cup Seitan (made from scratch, not vital wheat gluten)
4oz baby portobello mushrooms
1/2 medium onion, diced
1/2 cup carrots, diced
1/2 cup sweet peas
1 Tbsp scallions, thinly sliced
3 sprigs of fresh thyme, chopped
1 Tsp onion powder
Sea salt, to taste
1/2 to 1 Tsp agave
1 Tbsp grapeseed oil
2 1/2 to 3 Cups mashed potatoes or burro bananas (mashed with vegan butter, sea salt, and nut milk)
Directions
In a food processor put chopped seitan and mushrooms and pulse until finely chopped. Heat your pan on medium high heat and add onions and carrots and cook for 5 minutes, add seitan mushroom mix, thyme and scallions, stir to combine and cook for 7 minutes. Add seasonings and peas and turn heat to high. Cook for another 5 minutes or until most of the liquid has absorbed. In a glass baking dish add the cooked seitan/mushroom mixture then scoop mashed potatoes or bananas on top. Preheat oven to 375 degrees F, put dish on bottom rack and bake for 15 minutes. Then turn oven to broil on 525 and place dish on top rack and broil for 3 to 5 minutes. Enjoy!
– *If you don’t have seitan you can double up on the mushroom measurement
– * To make Dr. Sebi alkaline omit carrot and peas (you can use bell peppers instead) and use mashed cooked unripened burro bananas instead of potatoes