Thanksgiving Potato Smash with Chipotle Seitan

Thanksgiving Potato Smash with Chipotle Seitan
20 minutes
65 minutes
Makes 4 servings

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.


  • 12 whole baby red potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon vegan butter
  • 1 tablespoon olive oil
  • 1/2 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt (add more or less depending on what kind of stock you use)
  • 1/4 teaspoon ground black pepper
  • 2 cups sliced cremini mushrooms (about 10-12 medium mushrooms)
  • 2 fresh sage leaves, thinly sliced
  • 1 teaspoon fresh thyme, leaves picked
  • 2 tablespoons all-purpose flour
  • 2 tablespoons marsala wine or white wine (optional)
  • 2 cups vegan "chicken" stock (or any stock of your choice)
  • 1 tablespoon soy sauce
  • 12 ounces fresh cranberries, washed and drained
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 freshly squeezed orange (about 2/3 cup)
  • 1 orange peel/rind (from same orange above)
  • 2 tablespoons Cointreau (or any orange liqueur)
  • 3 ounces SWEET EARTH Enlightened Foods Ground Chipotle Style Seitan, warmed
  • 1/2 teaspoon finely chopped parsley
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon fresh thyme, tips of the sprigs picked
  • Extra virgin olive oil for drizzling


Step 1
Preheat oven to 450° F.
Step 2
Cover the potatoes with cold salted water in a pot. Bring to a boil and cook them until they are fork-tender in the center, about 15 minutes. Drain potatoes.
Step 3
Line a baking sheet with parchment paper. Place cooked potatoes on the sheet leaving some room between each potato. Gently press down each potato with your palm or with a potato masher so each potato is about ½ inch thick. Brush both sides of each crushed potato with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15-20 minutes or until potatoes are crispy and golden brown.
Step 4
Heat vegan butter and 1 tablespoon olive oil in a medium sauté pan. Add onion and garlic and cook over medium-low heat until golden and soft but not browned about 2 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 5
Add mushrooms and sauté until they are tender about 3-4 minutes. Add sage and 1 teaspoon thyme and stir. Add flour and stir until the mushrooms are well coated. Cook for 1 minute then deglaze pan with optional Marsala wine. Cook off the alcohol.
Step 6
Slowly add stock and soy sauce and stir well. Simmer, stirring occasionally, for 10 minutes.
Step 7
Take the mushrooms out and set aside. Transfer gravy mixture (Be very careful, it’s HOT) to a high speed blender in two batches and blend until smooth. Put the mushrooms and the blended gravy back to the sauté pan. Bring the mushroom gravy to a simmer and cook for another 5 minutes. Taste and adjust seasoning.
Step 8
Add cranberries to a medium saucepan. Add sugar, water, orange juice and orange peel. Bring to a boil and low boil for 3-4 minutes. Stir often. Lower heat to a simmer, add orange liqueur and cook for 10-15 minutes until cranberries are soft and all popped. Remove the pan from the heat and set aside to cool. The sauce will thicken up significantly.
Step 9
Top each potato with ½ tablespoon mushroom gravy, 1 teaspoon seitan and ½ tablespoon cranberry sauce. Garnish with a sprinkle of fresh parsley, grated orange peel and 1/2 teaspoon thyme leaves. Drizzle some extra virgin olive oil. Serve immediately.