Seitan Scallopini

Photo

www.WeeklyVeganMenu.blogspot.com

1 T. olive oil

2 c. sliced mushrooms

1 shallot (or small onion), diced

2 garlic cloves, diced

‘Chicken’ Seitan, 6-8 slices, 1/4 inch thick

1/4 c whole wheat bread crumbs

1/4 c. panko bread crumbs

1/4 c whole wheat flour

1/4 t salt, some pepper

1/2 t each oregano, basil

1 T olive oil

1 c. wine, sherry, Marsala, or vegetable broth

In a large frying pan, heat the oil and sear the mushrooms. It is important to let the mushrooms get brown and not fuss with them too much; let them alone. Once they are golden, add the shallot, cook a minute, add the garlic, cook another minute and remove all from the pan.

Mix the flour, crumbs, slat, pepper, oregano, and coat the seitan slices. Heat the same pan again, add the oil, and brown the slices. Flip and brown the other, adding more oil if needed. Add the wine, cover, and cook for 10 minutes, or until the liquid reduces and there is still some sauce left. Check the seasoning.

Serve over pureed turnips, parsnips, or whipped potatoes,topped with sauteed greens.