Smothered Seitan Medallions in Mixed Mushroom Gravy
- 1 pound (16 ounces) seitan, cut into 1⁄2-inch lengthwise medallions
- 5 tablespoons arrowroot powder
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 1 large onion, sliced thinly
- 5 large cloves garlic, minced
- 2 cups Mixed Mushroom Gravy
- 2 cups ’Shroom Stock
- 1 cup finely chopped green cabbage
- 2 jalapeños, seeded and minced
- 1⁄4 cup thinly sliced scallions
- 2 tablespoons minced parsley
Instructions:
The seitan is succulent and the mushroom gravy is scrumptious.
- Squeeze the seitan with a clean kitchen towel or paper towels to absorb excess moisture.
- Put the arrowroot powder in a small bowl.
- One at a time, dip the seitan pieces into the arrowroot powder, coating both sides. Shake off the excess and transfer the seitan to a large plate. Repeat until all the pieces are coated.
- In a large sauté pan over medium-high heat, warm 1⁄ 2 cup of the olive oil. When the oil is hot enough, add half of the seitan and fry until golden brown and crispy, 21⁄ 2 to 3 minutes each side. Transfer to a paper towel–lined plate and drain. Drain the oil and its solids and discard. Add a fresh 1⁄ 2 cup of oil and repeat with the remaining seitan. Drain the oil and its solids and discard.
- Add the onions and the remaining olive oil to the sauté pan. Sauté over high heat, stirring often, until they cook down, 3 to 4 minutes. Immediately reduce the heat to medium and sauté gently, stirring occasionally, until soft, 8 to 10 minutes. Add the garlic and sauté until golden and fragrant, 2 to 3 minutes.
- Stir in the Mixed Mushroom Gravy and the ’Shroom Stock and bring to a boil. Immediately stir in the seitan and reduce the heat to medium low. Cover and simmer for 30 minutes.
- Add the cabbage, stir to incorporate, cover, and cook for 2 to 3 minutes. Stir in the jalapeño, scallions, and parsley. stir to incorporate, and cook for an additional minute.
- Remove from the heat and serve with rice.