This main course is hearty and full of flavor. While vegan, I have served this dish to hard-core carnivores to rave reviews. With wheat gluten as its protein source, this dish combines with shiitake mushrooms to help the body digest and muscles relax muscle tension.
Makes 3–4 servings
¾ pound seitan, sliced into ½-inch thick slices
½ red onion, thinly sliced into half moons
8–10 fresh shiitake mushrooms, thinly sliced
Cracked black pepper
Generous pinch dried thyme
2 tablespoons whole-wheat pastry flour
½ cup spring or filtered water or vegetable broth
2–3 sprigs fresh flat-leaf parsley, coarsely chopped, for garnish
Place about 2 tablespoons oil in flat- bottomed skillet over medium heat. When the oil is hot, lay the seitan slices in the skillet. Cook the seitan for about 3 minutes per side, spooning oil from the pan over the slices as they cook. Remove from the pan and set aside. In the same pan, sauté onions and mushrooms with a pinch of salt until soft, about 3 minutes. Remove from pan and set aside.
Place 2 tablespoons of oil in the same skillet over medium heat. Add thyme and flour, stirring continuously to make a roux. Slowly stir in water or broth and cook, stirring to incorporate the ingredients. Stir in cooked vegetables. Season with salt and pepper to taste.
Arrange seared seitan on a platter and spoon mushroom gravy over top. Garnish with fresh parsley and serve.
Cook Tip: Seitan is made from wheat gluten and is found in natural food stores. You may also use tempeh in this recipe.