Seitan in mushroom red wine sauce is my date-night move — pan-seared seitan cutlets in a glossy sauce of mushrooms, dry red wine, Dijon, and thyme. It's bistro food, it's ready in thirty minutes, and it serves two for a reason.
Looking for a show-stopping vegan dinner that feels incredibly fancy but comes together in under 30 minutes? You’ve found it! This Seitan in Mushroom Red Wine Sauce is the perfect dish for a special date night, a cozy dinner party, or anytime you’re craving a truly satisfying, restaurant-quality meal at home. Tender, pan-seared seitan cutlets are bathed in a luxuriously rich and savory sauce made with earthy mushrooms, robust red wine, and fragrant herbs. It’s elegant, deeply flavorful, and surprisingly simple to prepare.
Ingredients
• 8 ounces / 227g (8 oz) seitan, drained and halved into 2 thin cutlets
• 1 tablespoon / 8g (0.28 oz) unbleached all-purpose flour
• 1 tablespoon / 15ml (0.5 fl oz) olive oil
• 4 ounces / 113g (4 oz) mushrooms, sliced
• ¼ cup / 40g (1.41 oz) chopped onion
• 2 cloves garlic, minced
• ½ cup / 120ml (4.1 fl oz) dry red wine
• 1 teaspoon / 5g (0.18 oz) Dijon mustard
• ½ teaspoon dried thyme
• 1 teaspoon / 3g (0.11 oz) cornstarch
• ½ cup / 120ml low-sodium vegetable broth
• ¼ cup / 15g (0.53 oz) fresh chopped parsley, for garnish
Instructions
1. Lightly coat the seitan cutlets in flour, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the floured seitan and cook for 1-2 minutes per side, pressing down gently to ensure they brown evenly. Remove the seitan from the skillet and set aside, keeping it warm.
3. To the same skillet, add the sliced mushrooms, chopped onion, and minced garlic. Sauté for 7-10 minutes until the vegetables are softened and have a nice golden-brown color.
4. In a small bowl, whisk together the red wine, Dijon mustard, and dried thyme. Pour this mixture into the skillet with the mushrooms. Season with salt and pepper to taste. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce and thicken slightly.
5. In the same small bowl, whisk the cornstarch into the vegetable broth until smooth. Pour this slurry into the skillet, stirring constantly.
6. Continue to simmer for another 2-3 minutes, stirring, until the sauce has thickened.
7. To serve, place the warm seitan cutlets on plates, spoon the mushroom red wine sauce over the top, and garnish with fresh chopped parsley.
Nutritional Information
• Nutrition Information
• Calories: 260
• Protein: 34g
• Total Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 16g
• Cholesterol: 0mg
• Sodium: 399mg
• Fiber: 3g
• Sugar: 3g
Pro Tips
• If you can’t find large seitan slabs, simply use smaller pieces. Dust them in flour, sauté until golden, then stir them directly into the finished sauce to warm through before serving.
• For the best flavor, use a dry red wine you would enjoy drinking, such as a Cabernet Sauvignon or Merlot. Avoid ‘cooking wine,’ which is often high in sodium.
• To create a richer sauce, stir in a tablespoon of vegan butter or a splash of unsweetened plant-based cream at the very end of cooking, just before serving.
• Use a mix of mushrooms like cremini, shiitake, and oyster for a more complex, earthy flavor and varied texture in your sauce.
FAQ
Q: Can I make this recipe gluten-free
A: Since seitan is made from wheat gluten, it is not gluten-free. For a similar gluten-free dish, you can substitute the seitan with firm, pressed tofu cutlets, tempeh, or large portobello mushroom caps. Remember to also use a gluten-free all-purpose flour for dredging.
Q: What is seitan and is it a good source of protein
A: Seitan is a popular vegetarian protein source made from hydrated wheat gluten, known for its chewy, meat-like texture. It is an excellent source of plant-based protein, with this specific recipe providing a substantial 34 grams (1.2 oz / 34 g) per serving.
Q: Is there a non-alcoholic substitute for the red wine
A: Yes, absolutely. To make this recipe without alcohol, simply replace the red wine with an equal amount of low-sodium vegetable broth. For added depth and a touch of acidity similar to wine, stir in one tablespoon of balsamic vinegar.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat gently in a skillet over medium-low heat until the sauce is simmering and the seitan is warmed through. You can add a splash of broth if the sauce has thickened too much.
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Seitan in Mushroom Red Wine Sauce
Ingredients
Method
- Lightly coat the seitan cutlets in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the floured seitan and cook for 1-2 minutes per side, pressing down gently to ensure they brown evenly.
- Remove the seitan from the skillet and set aside, keeping it warm.
- To the same skillet, add the sliced mushrooms, chopped onion, and minced garlic.
- Sauté for 7-10 minutes until the vegetables are softened and have a nice golden-brown color.
- In a small bowl, whisk together the red wine, Dijon mustard, and dried thyme.
- Pour this mixture into the skillet with the mushrooms.
- Season with salt and pepper to taste.
- Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce and thicken slightly.
- In the same small bowl, whisk the cornstarch into the vegetable broth until smooth.
- Pour this slurry into the skillet, stirring constantly.
- Continue to simmer for another 2-3 minutes, stirring, until the sauce has thickened.
- To serve, place the warm seitan cutlets on plates, spoon the mushroom red wine sauce over the top, and garnish with fresh chopped parsley.
