Seitan Pot Roast with Gravy

2 - vegetarian beef-flavored boullion cubes (Celifibr brand is good)
1 t kosher salt
1 1/4 C vital wheat gluten
1/4 C ground walnuts
2 T nutritional yeast flakes
1/2 t onion powder
1/2 t garlic powder
3 T olive oil
3 T tomato paste
1 t Marmite
1 - large onion, sliced
1 - celery stalk, chopped
2 - large garlic cloves, minced
1/2 C dry red wine
1 C sliced button or cremini mushrooms
1/8 C uncooked red lentils
4 - sprigs of fresh thyme
4 - large carrots, peeled and cut into 1/2 inch chunks
0 - salt and pepper to taste

Bring 4 cups of water to a boil. Remove from heat and stir in the two bullion cubes and salt. Let the cubes dissolve completely as you prepare the pot roast.

In a medium mixing bowl, stir together the vital wheat gluten powder, ground walnuts, nutritional yeast, onion powder, and garlic powder. Measure out 1 cup of the bullion broth and set the rest aside. To the 1 cup of broth, add 1 tablespoon olive oil, 1 teaspoon tomato paste, and the yeast extract. Add the liquid to the vital wheat gluten and stir together until the mixture forms a dough. Knead in the bowl just enough to form into a smooth loaf. Sprinkle the loaf evenly with salt and pepper to taste.

In a large Dutch oven or saucepan, heat the remaining 2 tablespoons of olive oil. When hot, add the pot roast loaf and sear on all sides until dark brown. Remove from the heat and set aside on a plate.

Add the onions and celery to the saucepan and cook, stirring frequently, until the onions are soft and beginning to brown, about 5 minutes. Add the minced garlic and cook, stirring, for 1 more minute, until the garlic is softened but not brown.

Add the red wine and the remaining 2 tablespoons tomato paste. Stir until the tomato paste is dissolved, then cook at a lively simmer until the wine has completely evaporated, about 3 minutes. Add the remaining bullion broth, mushrooms, red lentils, and thyme sprigs. Place the pot roast in the center of the broth and arrange the carrots around the sides.

Turn the heat to the lowest possible setting. You want the broth hot enough to be sending up a bubble every so often, but never boiling. Simmer like this for 45 minutes, then turn the pot roast over and simmer for another 45 minutes.

Remove the pot roast and all but one of the carrot chunks from the broth. Cover the roast and carrots with foil or an inverted bowl to stay warm as you prepare the gravy.

Remove the thyme sprigs from the broth, then transfer the broth and vegetables to a blender and blend until completely smooth. Return the gravy to a small saucepan and warm over low heat. Taste for salt and pepper and serve hot.

From Vegan Lunch Box