Seitan With Portabellas In White Wine Sauce Recipes

SAUTéED MUSHROOMS WITH WINE AND GARLIC

Steps:

• In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
• Cook for four minutes on medium-high heat without stirring. Add wine and stir, and then cook for 2 more minutes without stirring.
• Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
• Remove from heat, stir in thyme and serve immediately.

GRILLED PORTOBELLOS SAUTEED IN WINE

Steps:

• Preheat grill for high heat.
• Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
• Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
• Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

SEITAN

Steps:

• Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
• Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
• Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

SEITAN PORTOBELLO STROGANOFF

Steps:

• 1. Dissolve the arrowroot starch in 2 cups of water and set aside.
• 2. Heat the olive oil in a large skillet over med. high heat. Add the shallots and onion, saute 5 minutes.
• 3. Add the garlic, mushrooms and thyme and saute another 15 minutes.
• 4. In a cast iron skillet heat 1 teaspoon of the olive oil and saute the seitan over medium heat until it is brown and crispy. This should take about 25 minutes. I had to do mine in two batches.
• 5. Note: If you use store bought seitan it should take about 10 minutes to do this. I used store bought and did the seitan on each side for about 3-5 minutes.
• 6. Back to the large skillet: Add the salt, wine and paprika. Turn the heat up high and reduce the liquid for about 10 minutes.
• 7. Lower the heat to med-high and add the water/arrowroot mixture, stir well until it thickens about 5 minutes. Add the nutritional yeast and stir until the yeast dissolves. Add the milk, mustard and bring the heat down to low. DO NOT BOIL, it will make the soy milk and mustard taste bitter. Add the cooked seitan and peas and let sit for about 10 more minutes.
• 8. You can either divide the rice/noodles up into separate bowls or do like I did and put it on a huge casserole dish and top with the Seitan. Tofu Sour cream tastes great with this also.
• 9. Serve Warm
• 10. Enjoy!

VEGETARIAN SEITAN STEAKS WITH MUSHROOM WINE SAUCE

Steps:

• In a large bowl, combine the gluten powder, 1/2 Tbs chickpea flour, nutritional yeast, and spices. separately combine the broth, soy sauce, tomato sauce and olive oil. Mix well.
• Add the wet ingredients to the dry ingredients and stir until you have a dough. Knead for 3 minutes. the dough will become firmer as the gluten develops. Let it rest for 10 minutes and then knead again for a minute. divide into 4 equal pieces. Knead each piece and form into the shape of a steak.
• Wrap each piece loosely in aluminum foil or parchment paper. Place the packets in a steamer and steam for 30 minutes. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably overnight.
• in the meantime, sautee your onions, garlic, and mushrooms in butter until slightly softened. add the wine and simmer on medium until it has reduced down to a rich sauce. add salt and pepper and dill to taste. some might like a splash more white wine.
• Heat vegetable oil to medium high. season the remaining chickpea flour with salt and pepper. Lightly dredge the seitan steaks in the flour. Shake off the excess. Cook for 3 minutes per side, until they have a crispy, browned coating. top with your mushroom reduction and serve with potatoes and salad.

SEITAN WITH PORTABELLAS IN WHITE WINE SAUCE

Steps:

• Heat olive oil and butter in medium skillet over medium heat until butter melts.
• Add shallots and garlic, stir to coat and cook 1 minute.
• Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.
• Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.
• Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.
• Add to linguine and heat a few minutes.
• Note: the recipe as written gives only a little thin sauce at the end - if you want a "saucier" version, double the herbs, wine, and cream when you add them. If you did this you could add corn starch to thicken at the end of cooking.