Seitan is made from the protein in wheat or spelt flour. The flour is made into a dough that is then kneaded and rinsed to remove the starch (carbohydrates) and bran, thus concentrating the gluten (protein) of the wheat. This gluten is then slowly simmered in a broth seasoned with natural shoyu. The result is a protein-rich food with a meat-like texture that can be used in many ways in a variety of recipes.

Try this gravy on stuffed squash, millet mashed potatoes, or any other dish reminiscent of down home cooking.

Instead of the stuffed turkey, let this beautiful and delicious stuffed squash grace your holiday table. As a special Entertaining bonus, you will find that this dish is sweeter if it is prepared a couple of days in advance.