vegan - Seitan Cutlets with Red Wine Sauce

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* Exported from MasterCook *

 

Seitan Cutlets with Red Wine Sauce

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound seitan -- cut into 1/4-inch cutlets

salt and freshly ground black pepper

2 tablespoons corn oil

3/4 cup dry red wine

1 shallot -- finely minced

1/4 teaspoon dried thyme -- crumbled

1 cup basic vegetable stock

1 tablespoon low-sodium tamari

1 tablespoon cornstarch dissoved in 1 tablespoon water

1 tablespoon minced fresh parsley

2 teaspoons snipped fresh chives

1 teaspoon minced fresh tarragom

or

1/2 teaspoon dried tarragon

 

Preheat oven to 275F. Sprinkle seitan with salt and pepper. Heat oil in a

large skillet over medium-high heat. Add seitan and cook until brown, about 1

minute per side. Arrange in single layer on ovenproof platter, cover, and keep

warm in oven. Reheat skillet, add wine, and bring to a boil, scraping up any

browned bits. Add shallot and thyme. Boil until reduced to 1/4 cup, stirring

occasionally, about 2 minutes. Add stock and tamari. Boil for 5 minutes,

whisking constantly. Reduce heat to low and whisk in cornstarch mixtuure,

whisking until thickened. Stir in parsley, chives, and tarragon. Adjust

seasonings. Spoon sauce over seitan.

 

Description:

" I usually serve these cutlets with freshly cooked noodles, crusty

French bread, and a lightly steamed vegetable. "

 

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Per Serving (excluding unknown items): 95 Calories; 7g Fat (90.6% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0