½ recipe of Tender Seitan cutlets, about 10-12 cutlets
½ c flour
4 T oil
1 onion, sliced thin
8 oz. mushrooms, sliced
4 T tomato paste
½ c red wine
1 c vegetable broth
1 c plant milk (non-dairy milk)
1 can tomatoes, diced
rosemary sprig, or 1 t dried rosemary
thyme sprigs or 1 t dried thyme
salt and pepper to taste
¼ c parsley, chopped
Dredge the cutlets in the flour and sear on high heat in the oil in a large sauce pan until the cutlets are golden. Season with salt. Remove and hold on the side.
In the same pan, cook the onions and mushrooms on medium, scraping up the brown bits stuck to the pan while the onions and mushrooms are cooking. Season a little with salt and pepper. Cook until the mushrooms are seared and golden.
Add the tomato paste and cook the paste until it turns a darker color, mixing it well with the vegetables.
Deglaze the pan with the wine, stirring and cooking until the wine mostly evaporates.
Add the broth, plant milk, tomatoes and herbs. Mix well, add the seitan to the pan - making sure to coat the seitan with the sauce - bring to a boil, reduce to a simmer and cook for about 15 minutes to combine the flavors. Taste and adjust seasonings.
Serve garnished with the chopped parsley.
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