Subj : Crispy Triple Soy Roast With Double Mushroom Sauce
To   : All
From : Ben Collver
Date : Sun Mar 08 2026 07:42 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Triple Soy Roast With Double Mushroom Sauce
 Categories: Tofu, Vegetarian
      Yield: 6 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
     12 oz White mushrooms; chopped
      3 cl Garlic; minced
      8 oz Extra-firm tofu;
           - drained & crumbled
      1 ts Dried thyme
    1/2 ts Dried marjoram
    1/2 ts Ground dried sage
    1/2 ts Salt
    1/4 ts Black pepper; freshly ground
      4 c  Bread; cubed
      3 tb Fresh parsley; minced
    1/4 c  Low-sodium tamari
      2 ts Mellow white miso paste
      1 lb Seitan; uncooked
      1 lg Yuba sheet
      1 c  Double Mushroom Sauce
 
  This roast lends itself to a variety of seasonings. Add a little
  grated fresh ginger when you saute the garlic, or add some thyme or
  another herb when you throw in the parsley.
  
  Heat the olive oil or water in a medium-sized skillet over medium
  heat. Add the mushrooms and garlic and cook, stirring, until tender,
  about 5 minutes. Stir in the tofu, thyme, marjoram, sage, salt, and
  pepper. Cook until the liquid is evaporated, about 10 minutes.
  Transfer to a large bowl and mix in the bread cubes and parsley. Set
  aside.
  
  In a small bowl, combine the tamari and miso, stirring to blend well.
  Set aside.
  
  Using a rolling pin, roll out the raw seitan between sheets of
  parchment or plastic wrap to about 1/4" thick. Brush the surface with
  the tamari & miso mixture and spread the stuffing over all, to within
  1" of the edge. Roll up the seitan to encase the stuffing and place,
  sem side down, on a platter.
  
  Preheat the oven to 350?F. Lightly oil a shallow baking pan. If using
  dried yuba, soak it in water to soften for 5 seconds, if necessary,
  then drain. Spread out the yuba on a flat work surface, place the
  seitan roll at one end, and roll up, tucking in the sides as you
  roll. Place the wrapped roll, seam side down, in the prepared pan.
  
  Bake until hot inside and golden brown and crisp outside, about
       40    minutes.
  
  Let stand at room temperature for 10 minutes. Using a serrated knife,
  cut into 1/2"-thick slices and serve with mushroom sauce.
  
  Recipe by Vegan Planet by Robin Robertson
 
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