This is a three part meal that is really good for a weekend dinner, if you have a little extra time during the week or if you have some people around to help you out! 🙂
For the Seitan (it makes roughly 5-6 patties, so I saved some for later meals)
1 Cup Vital Wheat Gluten
1 Cup Water
1 1/2 tsp. Onion Powder
1 1/2 tsp. Garlic Powder
1/2 tsp. Lemon Pepper
1/2 tsp. Sage
1/2 tsp. Sea Salt
2 Slices of Stale Bread
2 Tbsp. Nutritional Yeast
1-2 tsp. Sesame Seeds
Preheat oven to 350F. Mix dry ingredients together with a fork, then add water and stir until everything is combined. Knead the seitan blob for 1-2 minutes then slice into 6 fillet looking pieces. Bring a medium-sized pot filled with roughly 4-6 cups of water/vegetable broth to a boil. Place seitan pieces in pot and try not to let them get stuck to each other.
Boil the seitan until it floats or around 10 minutes; take out pieces and place them on a clean towel to dry and press. Leave a little moisture in them so that the crust can stick to the outside. For the breading, put bread, nutritional yeast and sesames into a food processor and pulse until it is a fine texture. Coat seitan pieces in it and place on baking sheet covered in foil.
Place baking sheet into oven and bake for approx. 20 minutes, or until it is as firm as you prefer. Serve warm!
For the Mashed Cauliflower:
Break a head of cauliflower up into chunks and steam; once soft, place in food processor with 2-3 Tbsp. Nutritional Yeast, 2 tsp. Earth Balance, and salt & pepper to taste. Process until smooth, or a little chunky and serve.
For the Asparagus: I used a recipe from food.com.