Seitan-Mushroom Sauté with Chard and Brandy Sauce

Name: Seitan-Mushroom Sauté with Chard and Brandy Sauce
Ingredients: 1 small red onion or 2 shallots, minced; 8 ounces seitan, thinly sliced; 1 teaspoon tomato paste; 1 small red onion or 2 shallots, minced; 1 cup mushroom or vegetable broth; 1 cup mushroom or vegetable broth; ½ teaspoon dried thyme; 1 tablespoon wheat-free tamari; 1 tablespoon cornstarch dissolved in 2 tablespoons water; ½ teaspoon dried basil; 8 ounces mushrooms (single variety or assorted), thinly sliced; 1 tablespoon cornstarch dissolved in 2 tablespoons water; 8 ounces mushrooms (single variety or assorted), thinly sliced; 8 ounces mushrooms (single variety or assorted), thinly sliced; Salt and freshly ground black pepper; ½ cup brandy; Salt and freshly ground black pepper; 6 cups stemmed chopped chard; Hot cooked rice or quinoa, for serving; Hot cooked rice or quinoa, for serving; 1 tablespoon olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Brandy adds a special flavor and a touch of sophistication to this delicious sauté. It’s especially good served over rice or quinoa, but you can also serve it alongside potatoes or over noodles.

Ingredients

1 tablespoon olive oil
8 ounces seitan, thinly sliced
1 small

Main course
Vegan

Method

Heat the oil in a large skillet over medium heat. Add the seitan and cook until browned on both sides, about 5 minutes. Transfer the seitan to a plate and return the skillet to the heat. Add the onion and sauté until softened, about 3 minutes. Add the tomato paste, broth, tamari, thyme, and basil, and cook, stirring frequently, for about 5 minutes.
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