Seitan and Mushrooms in Paprika Cream

Submitted by Serah B.

"From "Vegan Express." This was the first time my family and I tried seitan, and it was AWESOME. We absolutely LOVE this recipe. The sauce is DIVINE. Yum, yum and more yum!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 1⁄2 tablespoons olive oil
• 2 medium onions, halved and thinly sliced
• 1 lb seitan, cut into bite sized pieces
• 8 -10 ounces cremini mushrooms or 8 -10 ounces baby portabella mushrooms, sliced
• 1⁄4 cup dry white wine or 1/4 cup red wine
• 2 tablespoons unbleached white flour
• 1⁄2 cup rice milk, plus more if needed
• 1⁄2 cup plain silk soy coffee creamer
• 2 teaspoons sweet paprika
• salt & freshly ground black pepper, to taste

directions

1. Heat oil in a wide skillet. Add onions and saute over medium heat until translucent.
2. Add seitan and mushrooms, cover and cook,stirring occasionally, until onions are golden brown and seitan is browned here and there.
3. Pour in wine and stir.
4. Place flour in small bowl. Use some of the rice milk to dissolve flour into a smooth paste.
5. Add remaining rice milk, dissolved flour, and Silk creamer to the skillet and stir together.
6. Stir in the paprika and cook over low heat for 5 minutes longer.
7. If sauce becomes too thick, thin with additional rice milk.
8. Season with salt and pepper, and serve immediately.

Reviews

[emjenn]

Thanks for posting! I enjoyed this delicious dish. I used organic whipping cream (what I had) and it wan't too much. My dining companion said it reminded him of beef stroganoff. I'm sure it will be made again.

 

[VegSocialWorker]

This is delicious! And so easy to make as well. I served it over noodles with a side of steamed broccoli. Thanks for posting, I'll make this again for sure!