Saturday, December 25, 2010

Vegan Filet Mignon and other dishes

It's Christmas Day.  It's quiet at my house.  My Mom is here taking a snooze on the couch while Miracle on 34th Street is on the TV.  My sons are with their father at his sister's house for an early Christmas dinner.  They were supposed to eat at 2 PM, and then my youngest son planned on coming home for more food when my dinner is done around 6 PM.  However, he still hadn't eaten at 3:30 PM, so I think his plan is off schedule. 
I knew the Vegan Filet Mignon would take 2½ to 3 hours to make, so I started making them around 3 PM.  Because Tracy said (in her blog entry) that the seitan might stick at first, I put them on a rack.  However, the seitan was expanding to the point that I thought it would get stuck under the handles on the rack, so after about 20 minutes, I removed it.  The rack left little ridges in the "steaks" that kind of resemble grill marks.
While the seitan is simmering, I put some potatoes in a pan to boil for the Crash Hot Potatoes.  They are a two-stage side dish that takes extra time to cook.  I will say that they are well worth the extra effort.  Although they don't require anything at all, once prepared, I am making some Slow-Cooked Mushroom Gravy as I think they will be scrumptious with it and I bought a lot of mushrooms!
It took a VERY long time to get everything prepared.  The gravy took much longer than I expected.  But, as was the case the first time I cooked it, it was well worth it.  Funny thing, my younger son asked me if I had beef patties in the pan.  I told him no.  Then my older son looked at the Vegan Filet Mignon and told me it looked like beef. It actually does look like beef.  I think the marks from the rack make it look even more so like meat versus seitan.  
It was a very tasty dinner.  I still have 5 Vegan Filet Mignon pieces that I'll be freezing for other meals.  I already stuck the gravy in the freezer.  The Crash Hot Potatoes and Brussels Sprouts turned out perfectly.  It was just a nice Christmas meal followed by a glass of Tokay, which is a sweet dessert wine with flavors of tapioca and raisins.  Merry Christmas everyone!


  1. Thanks, Elisabeth! It was good. I was fortunate to find the recipe for it. Thanks for stopping by!