Seitan and Mushrooms in Paprika Cream |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Vegan Express. This was the first time my family and I tried seitan, and it was AWESOME. We absolutely LOVE this recipe. The sauce is DIVINE. Yum, yum and more yum! Ingredients:
1 1/2 tablespoons olive oil |
2 medium onions, halved and thinly sliced |
1 lb seitan, cut into bite sized pieces |
8 -10 ounces cremini mushrooms or 8 -10 ounces baby portabella mushrooms, sliced |
1/4 cup dry white wine or 1/4 cup red wine |
2 tablespoons unbleached white flour |
1/2 cup rice milk, plus more if needed |
1/2 cup plain silk soy coffee creamer |
2 teaspoons sweet paprika |
salt & freshly ground black pepper, to taste |
Directions:
1. Heat oil in a wide skillet. Add onions and saute over medium heat until translucent.
2. Add seitan and mushrooms, cover and cook,stirring occasionally, until onions are golden brown and seitan is browned here and there.
3. Pour in wine and stir.
4. Place flour in small bowl. Use some of the rice milk to dissolve flour into a smooth paste.
5. Add remaining rice milk, dissolved flour, and Silk creamer to the skillet and stir together.
6. Stir in the paprika and cook over low heat for 5 minutes longer.
7. If sauce becomes too thick, thin with additional rice milk.
8. Season with salt and pepper, and serve immediately.
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