Vegan meatloaf with gravy

Ingredients for 2 servings:

• 250 g seitan flour (Seitanfix)
• 4 tbsp breadcrumbs
• 2 tbsp soy sauce
• 2 tbsp seasoning (grill seasoning) with smoked salt or 2 – 3 dashes liquid smoke
• 2 tsp yeast extract or 4 tsp vegetable broth and 1 tsp nutritional yeast
• 4 tbsp spice(s) (garlic spice)
• 4 tsp mustard, medium hot
• 4 tsp salt
• 300 ml water
• 150 ml olive oil
• 100 g onion(s)
• 2 onions
• 1 handful of bell pepper(s), sliced ​​or chopped
• 1 can mushrooms or chanterelles
• 3 tbsp tomato paste
• 200 ml vegetable stock
• 1 pinch of salt
• 1 pinch(s) of pepper
• ½ cup(s) red wine

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

made from seitan

Mix the seitan mix and breadcrumbs in a bowl. In a second bowl, stir all the other roast ingredients thoroughly. Now add the liquid to the seitan and breadcrumb mix and mix well. This will form a minced meat-like mass. Wrap the mixture tightly in baking paper to form a loaf. Seal the loaf tightly in aluminum foil (I try not to use aluminum foil, but haven’t found an alternative yet). No moisture should escape from the package, otherwise it will become very dry. Then press it into a suitable dish. I always use a small loaf pan. Now cook thoroughly in the oven for 2 hours at 190-210 degrees Celsius. After baking, unwrap and let rest for another 1/2 hour. For the sauce, fry the onions until golden brown. Briefly fry the pepper strips and deglaze with a splash of red wine. When the red wine has evaporated, add half of the mushrooms and fry them as well. Now add the vegetable stock and bring to a boil briefly. Now let the sauce cool slightly and puree with a hand blender. Add the remaining mushrooms and simmer until the desired consistency is reached. If the sauce is too thick, you can thin it out with more vegetable stock. Season to taste with salt and pepper. Now add the roast to the sauce, cover, and let it simmer over low heat for another 15 minutes. Note: If the meatloaf forms a crust on one side, that’s normal. It will look a bit burnt. If it’s too thick, simmer that side down in the sauce.