I thought this sounded like kind of a light dinner but it ended up being really hearty. And easy to put together, which is always a bonus. I already had the homemade seitan on hand, so I just cut it into strips and sauteed with onion, garlic, and mushrooms, then added some white wine, vegetable broth, and spinach at the end. Served over mashed potatoes, of course!
The star was dessert, though. I made my first vegan pound cake, and topped with strawberries and blueberries from the farmer's market. It made a perfect spring dessert!
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