vegan - Seitan Cutlets with Porcini Mushrooms and Brandy-Port Sauce

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Seitan Cutlets with Porcini Mushrooms and Brandy-Port Sauce

 

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

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons corn oil

1 pound seitan -- cut into 1/2-inch slices

2 shallots -- minced

4 ounces porcini mushrooms -- trimmed and sliced

3 tablespoons low-sodium tamari

1/4 cup brandy

1/2 cup vegetable stock

1 tablespoon cornstarch dissolved in 1 1/2 tablespoons

water

1/4 cup port wine

 

Heat oil iin a large skillet over medium-high heat. Add seitan slices and sear

quickly on both sides, about 2 minutes. Reduce heat to medium, add shallots,

and cook about 3 minutes. Add mushrooms and cook another 2 minutes. Add

tamari. Carefully pour brandy into pan and ignite. Add stock Stir in

cornstarch mixture, stirring until thick and clear, about 2 minutes. Stir in

port. Reduce heat and simmer 2 minutes, stirring constantly. Arrange seitan

slices on plates. Spoon sauce over them. Serve immediately.

 

Description:

" If porcini mushrooms are unavailable, use any fresh mushrooms. "

 

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Per Serving (excluding unknown items): 225 Calories; 8g Fat (35.5% calories from

fat); 4g Protein; 27g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 208mg

Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Vegetable; 1 1/2 Fat.

 

 

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