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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