• Sumo

These delicious, meaty medallions make a great entree for an upscale meal. The crust on the outside from the arrowroot powder gives them just a little crunch right where you want it!


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Rating: 41

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serving Size: 6




  • 2 Pounds Seitan, cut into medallions
  • 5 Tablespoons Arrowroot Powder
  • 1 Cup + 2 Tablespoons Olive Oil, divided
  • 1 Onion, thinly sliced
  • 2 Tablespoons Garlic, minced
  • 2 Cups Mushroom Stock
  • 1 Cup Green Cabbage, finely chopped
  • 2 Tablespoons Jalapeno, minced and seeded
  • 1/4 Cup Green Onion, thinly sliced
  • 2 Tablespoons Parsley, chopped


  1. Coat each of the seitan medallions in arrowroot powder and set aside.
  2. Heat 1/2 cup of the olive oil in a skillet over medium-high heat and fry half of the seitan for 3 minutes on each side then transfer to a paper towel to drain. Wipe out the skillet, add another 1/2 cup of oil and repeat with the remaining seitan. Discard the oil, wipe out the pain and add the remaining two tablespoons of oil.
  3. Add the onion to the skillet and saute for 3 minutes then reduce the heat and saute ten minutes more before adding the garlic and sautéing for 3 minutes more. Stir in the stock and seitan, simmer for 30 minutes.
  4. Add the cabbage, cook for 3 minutes then remove from heat and stir in the jalapeno, green onion and parsley.
  5. Serve and enjoy with mushroom gravy!