Seitan and Cauliflower recipe

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Ingredients

1 tablespoon vegetable oil
1 (8 ounce) package seitan, sliced
1 ½ teaspoons vegetable oil
½ cup mushrooms, cut into bite-size pieces, or to taste
¼ cup all-purpose flour
1 cup water, or as needed
2 cubes vegetable bouillon
1 pinch cayenne pepper, or to taste
1 pinch dried rosemary, or to taste
1 pinch dried thyme, or to taste
1 small head cauliflower, cut into bite-size pieces

Nutrition Info

347.4 calories
carbohydrate: 30.4 g
cholesterol: : -
fat: 12.7 g
fiber: 4.4 g
protein: 30.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 371.2 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a skillet over medium-high heat, saute seitan until cooked through and browned, about 5 minutes. Remove skillet from heat and cover with a lid.

  2. Heat 1 1/2 teaspoons vegetable oil in a small saucepan over medium-high heat, saute mushrooms until lightly browned, about 3 minutes. Whisk flour into mushroom mixture using a fork until mushrooms are coated, 2 to 3 minutes.

  3. Slowly pour water into mushroom-flour mixture while constantly stirring with a fork until smooth, add bouillon cubes. Decrease heat to medium-low and continue stirring until bouillon is dissolved and gravy is smooth, 5 to 10 minutes more. Season gravy with cayenne pepper, rosemary, and thyme.

  4. Mix cauliflower into seitan, cook and stir over medium heat until cauliflower is slightly softened, 3 to 5 minutes. Add gravy, bring to a boil, reduce heat, cover skillet, and simmer, stirring occasionally, until seitan is softened, 7 to 10 minutes.

Recipe Yield

2 servings

Recipe Note

Seitan and cauliflower with mushroom gravy is vegan and goes well with mashed potatoes!

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