A simple vegan recipe with fresh seasonal mushrooms, for an impromptu dinner that will make your friends lick their chops. By replacing the meat with Seitan, a highly protein food obtained from the gluten of soft wheat or other cereals such as spelled or Kamut, you will obtain a second course that is not only tasty but above all substantial which you can accompany with an excellent, strictly organic red wine.
Ingredients (for 6 people)
- 500g of natural Seitan
- 1 tablespoon Shoyu Sauce
- 1 clove of garlic
- extra virgin olive oil
- vegan bechamel
- fresh mixed mushrooms
- white truffle oil
- parsley
- salt
Preparation
Cut the seitan into slices of about half a centimeter. In a non-stick pan, fry the garlic clove in about half a glass of extra virgin olive oil, adding a spoonful of shoyu sauce (or alternatively soy sauce). Keep on a low heat and brown the cut seitan slices for 5 minutes, taking care to mix so that it does not stick.
Turn off the heat and let it rest.
Take the mushrooms, clean them and cut them into thin slices. Cook them with a little salt, adding hot water until cooked (try to leave some sauce in the pan). At this point, take the pan with the seitan, add the vegan béchamel and the mushrooms with a little of their cooking water and cook for 3 minutes on a low heat. Season with a drizzle of white truffle oil. Mix, add the chopped parsley, cover with a lid and leave to rest for 2 minutes.
Your seitan dish with mushrooms in truffle oil is ready! If you like, you can accompany it with a little white rice.
Serve and enjoy your meal!
