Thanksgiving Menu Preorders:

Don't miss out on our Annual Thanksgiving Carryout. Order deadline is 6pm, November 20.

• Stuffed Veggie Roast: Seasoned tofu roulade stuffed with classic herb stuffing, topped with country gravy.
• Wellington with Mushroom Glacé: Puff pastry filled with beefy seitan, spinach, mushroom, bell pepper, onion sauté, topped with a madeira shiitake demi-glacé.
• Mushroom Lentil Loaf: Hearty grains, lentils & mushrooms in a classic loaf with white truffle sauce. GF.

• Classic Herb Stuffing
• Country Gravy
• Classic Mashed Potatoes and Gravy
• Mac 'n Teese®
• Holiday Sweet Potatoes GF
• Jalapeño Corn Fritters GF

• Pumpkin Pie (whole pie only)
• Apple Pie (whole pie only)
• Cocoa Mousse Cake (slices or 8" whole cake)
• Pumpkin Chocolate Cheesecake GF (slices or 8" whole cake)
• Carrot Cake with Walnuts (slices or 8" whole cake)

• Italian-Seasoned Seitan
• Corned-Beef-Seasoned Seitan

Afraid of running out of leftovers? Add our house-made seitans to your cart before checkout.

• page 112, The Radical Reuben—make our most famous sandwich at home with our Corned Beef-style seitan.
• page 129, Tzatziki Sauce—combine this vegan sauce with our Italian-style seitan and you have the makings of our gyros.
• page 107, Portobello Truffle Melt—our Italian-style seitan makes a great substitute for the portobellos on this classic sandwich from our menu.

Another recipe from Chef Jo for your holiday menu.

Seitan Goulash

Chef Jo's Seitan Goulash is a warming winter dish that's perfect for holiday gatherings. It can be made with store-bought seitan or our own Italian-style house-made seitan.

Yield: 6 servings

Marinade:
2 tablespoons vegetable oil
2 teaspoons onion powder
1 teaspoon salt
1 ½ teaspoons paprika
1 teaspoon thyme
½ teaspoon black pepper
1 bay leaf
½ cup tamari or soy sauce
3 cups water

Seitan:
½ pound seitan, sliced into strips
1 ½ cups unbleached all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
¼ vegetable oil

Vegetables:
2 tablespoons vegetable oil
2 medium onions, diced
3–5 potatoes, diced
2 bay leaves
1 cup chopped celery
1 large red or green bell pepper, diced
 
Directions:

1. To make the marinade, heat 2 tablespoons oil in a large skillet. Add the remaining marinade ingredients and simmer 5 to 10 minutes. Remove and discard the bay leaf.
2. Pour the marinade over the seitan and let sit for 15 to 25 minutes. Drain, reserving the marinade.
3. Mix flour, garlic and onion powders, and paprika in a bowl.
4. Heat the ¼ cup oil in a medium skillet until hot.
5. Dredge the seitan in the flour mixture and sauté until brown. Remove from the skillet and set aside.
6. Heat the 2 tablespoons oil for the vegetable in a large pot. Add the onions and carrots and cook 8 to 10 minutes.
7. Add the potatoes and bay leaves and cook 10 to 15 minutes or until the potatoes start to get tender.
8. Add the celery and bell pepper, cover with the reserved marinade and simmer 5 minutes. Remove and discard the bay leaves.
9. Add the seitan, stir, and cover. Season to taste with more paprika as needed.
10. Serve on hot noodles of your choice and top with non-diary sour cream.

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