If you can’t find large seitan slabs for cutlets, simply use smaller pieces: dust them in flour, sauté, then add to sauce before serving.
YIELD: SERVES 2
1 8-oz. pkg. seitan, drained and halved into 2 thin cutlets
1 Tbs. unbleached flour
1 Tbs. olive oil
¼ lb. mushrooms, sliced
¼ cup chopped onion
2 cloves garlic, minced (2 tsp.)
½ cup red wine
1 tsp. Dijon mustard
½ tsp. thyme
1 tsp. cornstarch
½ cup low-sodium vegetable broth
¼ cup chopped parsley

  1. Coat seitan pieces in flour. Heat oil in large skillet or Dutch oven over medium-high heat. Add seitan, and cook 1 to 2 minutes on each side, pressing pieces down to brown evenly. Remove seitan from skillet, and keep warm.
  2. Add mushrooms, onion, and garlic to skillet. Sauté 7 to 10 minutes, or until softened and lightly browned. Whisk together red wine, mustard, and thyme in measuring cup. Add to mushroom mixture; season with salt and pepper, if desired; and cook 2 to 3 minutes, or until slightly thickened. Whisk together cornstarch and vegetable broth in same measuring cup, then add to mushroom mixture. Simmer 2 to 3 minutes, or until thickened, stirring constantly. Place seitan cutlets on plates, top with mushroom sauce, and sprinkle with parsley.
    VEGAN
    30 MINUTES OR LESS

NUTRITION INFORMATION
Calories: 260
Protein: 34 g
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 16 g
Cholesterol: 0 mg
Sodium: 399 mg
Fiber: 3 g
Sugar: 3 g