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Smothered Seitan Medallions In Mixed Mushroom Gravy

I went to my friend Mark’s house for a pre-Thanksgiving dinner, and had a super delicious meal. Mark, his brother Michael, Michael’s wife Lalanya, and their 8

45 min cook | 5 servings | 15 min prep

Diet Categories:
  • Vegan

Ingredients

  • Seitan cut into medallions 1 pound
  • arrowroot powder 5 tbsp
  • plus 2 tbs olive oil
  • divided 1 cup
  • large onion
  • thinly sliced
  • (2 cups) 1 na
  • cloves garlic
  • minced (2 tbs) 5 na
  • mixed mushroom gravy (next recipe) 2 cup
  • mushroom stock 2 cup
  • finely chopped green cabbage 1 cup
  • jalepeno chiles
  • minced 2 na
  • thinly sliced green onions 0.25 cup
  • chopped parsley 2 tbsp
  • olive oil 1 tbsp
  • button mushrooms 0.25 pound
  • baby bella mushrooms 0.25 pound
  • all-purpose flour 2 tbsp
  • unflavored rice milk 1 cup
  • mushroom stock 1 cup
  • salt 0.5 tsp
  • white pepper 0.5 tsp

Directions

  1. Coat seitan pieces with arrowroot.

  2. Heat 1/2 cup oil in skillet over medium high heat.

  3. Fry half of seitan in oil 3 minutes per side.

  4. Transfer to paper-towel lined plate.
Discard oil
  5. wipe out skillet
  6. and repeat with 1/2 cup oil and remaining seitan.
  7. Discard oil.


  8. Add remaining 2 tbs oil and onion to hot skillet.

  9. Increase heat to high and saute 3 minutes.

  10. Reduce heat to medium
  11. and saute 10 more minutes.

  12. Add garlic and saute for 3 minutes.

  13. Stir in Mixed Mushroom Gravy
  14. Mushroom Stock
  15. and seitan.

  16. Cover and let simmer for 30 minutes.

  17. Add cabbage
  18. and cook 3 minutes.

  19. Stir in jalepenos
  20. green onion and parsley.



  21. Heat 1 tbs olive oil in a saucepan over medium heat.
  22. Add all mushrooms
  23. and saute for 5 minutes.
  24. Stir in flour and remaining 1 tbs oil.
  25. Reduce heat to low
  26. and cook ten minutes or until flour begins to brown
  27. whisking continuously.
  28. Whisk in rice milk
  29. mushroom stock
  30. salt
  31. and white pepper.
  32. Simmer

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