Ingredients

• 1 pound Seitan cut into medallions
• 5 tablespoons arrowroot powder
• 1 cup plus 2 tbs olive oil, divided
• 1 large onion, thinly sliced, (2 cups)
• 5 cloves garlic, minced (2 tbs)
• 2 cups mixed mushroom gravy (next recipe)
• 2 cups mushroom stock
• 1 cup finely chopped green cabbage
• 2 jalepeno chiles, minced
• 1/4 cup thinly sliced green onions
• 2 tablespoons chopped parsley
• 1 tablespoon olive oil
• 1/4 pound button mushrooms
• 1/4 pound baby bella mushrooms
• 2 tablespoons all-purpose flour
• 1 cup unflavored rice milk
• 1 cup mushroom stock
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper

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, wipe out skillet, and repeat with 1/2 cup oil and remaining seitan.
5. Discard oil.


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

7. Increase heat to high and saute 3 minutes.

8. Reduce heat to medium, and saute 10 more minutes.

9. Add garlic and saute for 3 minutes.

10. Stir in Mixed Mushroom Gravy, Mushroom Stock, and seitan.

11. Cover and let simmer for 30 minutes.

12. Add cabbage, and cook 3 minutes.

13. Stir in jalepenos, green onion and parsley.



14. Heat 1 tbs olive oil in a saucepan over medium heat.
15. Add all mushrooms, and saute for 5 minutes.
16. Stir in flour and remaining 1 tbs oil.
17. Reduce heat to low, and cook ten minutes or until flour begins to brown, whisking continuously.
18. Whisk in rice milk, mushroom stock, salt, and white pepper.
19. Simmer 15 minutes, or until thickened, whisking often.