Seitan can double for meat in many recipes as it has a firmer texture than tofu. This recipe is a high-class dish that can be served to anyone anytime you want to make an impression.
- 1 8oz Package Seitan, drained and thinly halved
- 1Tablespoon Flour
- 1 Tablespoon Olive Oil
- 1/4lb Mushrooms, sliced
- 1/4 Cup Onion, chopped
- 2 Teaspoons Garlic, minced
- 1/2 Cup Red Wine
- 1 Teaspoon Dijon Mustard
- 1/2 Teaspoon Dried Thyme
- 1 Teaspoon Cornstarch
- 1/2 Cup Vegetable Broth
- 1/4 Cup Parsley, chopped
- In a large skillet heat the oil while you dip the seitan in the flour coating both sides. Cook in the oil for 1-2 minutes per side, pressing seitan down to brown evenly. Remove and keep warm.
- Add the mushroom, onion and garlic to the skillet and saute 7-10 minutes or until lightly browned.
- In a small bowl or measuring cup whisk together the wine, mustard and thyme, then pour into the mushroom mixture and cook for 2-3 minutes. Season with salt and pepper to taste.
- In the same bowl whisk together the cornstarch and broth then add that to the mushroom mixture and whisk constantly until thickened.
- Pour over the seitan and sprinkle with parsley. Serve and enjoy!