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Seitan in Mushroom Red Wine Sauce – vegetarian recipe
Stav Kogan

Seitan in Mushroom Red Wine Sauce

A show-stopping vegan dinner that feels incredibly fancy but comes together in under 30 minutes. Tender, pan-seared seitan cutlets are bathed in a luxuriously rich and savory sauce made with earthy mushrooms, robust red wine, and fragrant herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 260
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (227 g / 8 oz) seitan, drained and halved into 2 thin cutlets
  • 1 tablespoon (8 g / 0.28 oz) unbleached all-purpose flour
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 4 ounces (113 g / 4 oz) mushrooms, sliced
  • ¼ cup (40 g / 1.41 oz) chopped onion
  • 2 cloves garlic, minced
  • ½ cup (120 ml / 4.1 fl oz) dry red wine
  • 1 teaspoon (5 g / 0.18 oz) Dijon mustard
  • ½ teaspoon dried thyme
  • 1 teaspoon (3 g / 0.11 oz) cornstarch
  • ½ cup (120 ml / 4.1 fl oz) low-sodium vegetable broth
  • ¼ cup (15 g / 0.53 oz) fresh chopped parsley, for garnish
  • 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.

Method
 

  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.
  3. Add the floured seitan and cook for 1-2 minutes per side, pressing down gently to ensure they brown evenly.
  4. Remove the seitan from the skillet and set aside, keeping it warm.
  5. To the same skillet, add the sliced mushrooms, chopped onion, and minced garlic.
  6. Sauté for 7-10 minutes until the vegetables are softened and have a nice golden-brown color.
  7. In a small bowl, whisk together the red wine, Dijon mustard, and dried thyme.
  8. Pour this mixture into the skillet with the mushrooms.
  9. Season with salt and pepper to taste.
  10. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce and thicken slightly.
  11. In the same small bowl, whisk the cornstarch into the vegetable broth until smooth.
  12. Pour this slurry into the skillet, stirring constantly.
  13. Continue to simmer for another 2-3 minutes, stirring, until the sauce has thickened.
  14. To serve, place the warm seitan cutlets on plates, spoon the mushroom red wine sauce over the top, and garnish with fresh chopped parsley.

Nutrition

Calories: 260kcalCarbohydrates: 16gProtein: 34gFat: 7g

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