Sage and Pumpkin Seed Encrusted Seitan with Roasted Garlic-Pumpkin Sauce

This recipe has made it to Vegan Thanksgiving every year. It is very popular, so my sister makes it every time. This past November, I think she made it correctly for the first time. Of course, it always tastes good. The pumpkin oil is a little unusual. I think it is hard to find--as is the seitan. Try a store like Whole Foods and Sprouts.

Sage- and Pumpkin Seed-Encrusted Seitan With Roasted Garlic-Pumpkin Sauce
For the Marinade:
2 cups extra-virgin olive oil
1 cup tamari soy sauce
1/2 cup Dijon mustard
10 garlic cloves
1 Tbsp. ground black pepper
1 Tbsp. fresh lemon juice

For the Seitan:
1 lb. seitan, cut or shredded into large chunks or 1 box chicken-style White Wave Wheat Meat, available at health food stores
1 cup shelled pumpkin seeds
3 Tbsp. finely minced fresh sage
2 cups flour
1 tsp. smoked paprika
Salt and pepper, to taste
3-5 Tbsp. olive oil

For the Roasted Garlic-Pumpkin Sauce:
1 half-pound pumpkin, diced
2 shallots
8 allspice berries
2 oz. nondairy margarine (try Earth Balance brand)
1 sprig thyme
5 roasted garlic cloves
1 cinnamon stick
12 oz. vegetable stock
2 oz. olive oil
1 oz. pumpkin seed oil

For the Marinade:
 In a blender, mix all the ingredients until smooth.

For the Seitan:
 Pour the marinade over the seitan and refrigerate overnight.  With a large knife, chop the pumpkin seeds to form a powder. Transfer to a medium bowl. Add the sage, flour, smoked paprika, salt, and pepper and stir to combine. Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks into the pumpkin seed mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). Place the seitan in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels. Serve hot with Roasted Garlic-Pumpkin Sauce.

For the Roasted Garlic-Pumpkin Sauce:
 Preheat the oven to 400°F. In a baking dish, combine the pumpkin, shallots, allspice berries, vegan margarine, thyme, garlic cloves, and cinnamon stick. Cover and roast for approximately 25 minutes, or until the pumpkin is tender. Remove the allspice and the cinnamon stick. In a blender, combine the pumpkin mixture with the vegetable stock, olive oil, and pumpkin seed oil until smooth. Serve warm.

Source: vegcooking.com