Ah, the setian! This is my third setian pot roast in two weeks (boy am I sick of setian), and I *finally* have a beefy, juicy, completely soy-free pot roast that I'm proud of (I wanted a soy-free meat analogue for those with soy allergies). Hi, xan's mama (what a cute picture!) -- You can find "vital wheat gluten" for making homemade setian at health food stores; I usually get mine in the bulk bins. You can find some good recipes online and in cookbooks, esp. Bryanna Clark Grogan's cookbooks.That gravy is the best part of making pot roast! It's the broth used to simmer the setian, blended in the blender. It has all sorts of yummy stuff in it -- mushrooms, onions, celery, fresh thyme, beef-flavored bullion, etc.Hi, l2 -- I've thought about posting an "after" picture, too, but it's pretty scary!! My son is not known for his delicate table manners. In fact, the other day at dinner he started shoveling his vegetables in with his hand and I admonished him to use a fork. Then I thought for a minute and asked, "Is that how you eat your veggies at school?" "Yep!" he nodded. Sigh.
