Seitan in a Mushroom Sauce
This is a great week-night meal as it packs in a lot of protein and is relatively simple to make! It's also a good way to use up mushrooms. We love to serve it with roasted potatoes, but you could also dish it up with brown rice or quinoa. Enjoy!
Ingredients
Sauce
- 1 small onion
- 1 packet Mushrooms
- 1 tsp soy sauce
- 1 tbsp chickpea flour to thicken
- olive oil
- salt & pepper to taste
Sides
- 1 packet seitan sliced into fillets
- 2 - 4 medium potatoes
- 1 red bell pepper
- olive oil
- paprika
- salt and pepper to taste
- walnuts chopped
Instructions
Sauce
- Heat olive oil in a pan over medium heat. Add in onion and cook until soft.
- Stir in mushooms and soy sauce cook until golden brown.
- Add in the rest of the ingredients and cook for another 2-3 minutes.
- Transfer to a blender and blend.
Sides
- Preheat oven to 180 degrees celcius
- Chop the potato into bite-sized piece and slice peppers
- Lay on a roast pan and drizzle with olive oil and add salt, pepper and paprika
- Mix together until fully coated
- Place in the oven and cook for 30-40 minutes, or until potatoes are cooked.
Seitan
- Heat a pan on medium heat with olive oil
- Add seitan and cook on both sides until golden brown, about 5 min each side
Assembly
- Assemble potatoes and pepper on one side of the plate. Add your seitan on the other side and drizzle the mushroom sauce on top. Top with chopped walnuts if desired.
Notes
You can store any leftovers in the fridge for up to 4 days.
ps. If you are gluten free this recipe works perfectly with tofu as a replacement for the seitan.