Thinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German “hunter’s cutlets.” You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish.
- 2 tablespoons olive oil
- 4 seitan cutlets or 8 ounces seitan, thinly sliced
- Salt and freshly ground black pepper
- 1 small onion or 2 shallots, minced
- 1 teaspoon tomato paste
- 8 ounces fresh mushrooms (single variety or assorted), thinly sliced
- 1/3 cup dry white wine
- 1 tablespoon soy sauce
- 1/2 to 1 teaspoon caraway seeds, crushed or whole
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon dried thyme (optional)
- 1 1/2 cups vegetable broth
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1 teaspoon browning sauce (optional) (Kitchen Bouquet or Gravy Master are vegan)
- 1/2 cup vegan sour cream
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the seitan and season to taste with salt and pepper. Cook until browned on both sides, about 5 minutes. Remove the seitan from the skillet and set aside on a plate. (Cover with aluminum foil to keep warm.)
Return the skillet to the heat and add the remaining tablespoon of oil. Add the onion and sauté until softened, about 5 minutes. Add the tomato paste, mushrooms, wine, soy sauce, caraway seeds, paprika, and thyme, if using. Cook, stirring frequently, for about 3 minutes.
Stir in the broth and bring to a boil, stir in the cornstarch mixture, decrease the heat to a low simmer and cook, stirring constantly, until the sauce has thickened and the mushrooms are tender, 2 to 3 minutes. Stir in the browning sauce, if using, and then stir in the sour cream. Taste and adjust the seasonings, if needed. Return the seitan to the skillet and continue to cook until the seitan is heated through.
From Vegan Without Borders by Robin Robertson/Andrews McMeel Publishing, LLC.