Smothered Seitan Medallions In Mixed Mushroom Gravy

Ingredients

• •1 pounds of Seitan cut into medallions

• •5 tbsp. of arrowroot powder
• •1 cup plus 2 tbs olive oil divided

• •1 large onion thinly sliced 2 cups

• •5 cloves garlic minced (2 tbs)

• •2 cups of mixed mushroom gravy
• •2 cups of mushroom stock

• •1 cups of finely chopped green cabbage

• •2 jalepeno chiles minced

• •1/4 cups of thinly sliced green onions

• •2 tbsp. of chopped parsley
• •1 tbsp. of olive oil
• •1/4 pounds of button mushrooms
• •1/4 pounds of baby bella mushrooms
• •2 tbsp. of all-purpose flour
• •1 cups of unflavored rice milk
• •1 cups of mushroom stock
• •1/2 tsp. of salt
• •1/2 tsp. of white pepper

Directions

1. Coat seitan pieces with arrowroot.


2. Heat 1/2 cup oil in skillet over medium high heat.


3. Fry half of seitan in oil 3 minutes per side.


4. Transfer to paper-towel lined plate.
Discard oil, wipe out skillet, and repeat with 1/2 cup oil and remaining seitan.

5. Discard oil.



6. Add remaining 2 tbs oil and onion to hot skillet.


7. Increase heat to high and saute 3 minutes.


8. Reduce heat to medium, and saute 10 more minutes.


9. Add garlic and saute for 3 minutes.


10. .Stir in Mixed Mushroom Gravy, Mushroom Stock, and seitan.


11. .Cover and let simmer for 30 minutes.


12. .Add cabbage, and cook 3 minutes.


13. .Stir in jalepenos, green onion and parsley.




14. .Heat 1 tbs olive oil in a saucepan over medium heat.

15. .Add all mushrooms, and saute for 5 minutes.

16. .Stir in flour and remaining 1 tbs oil.

17. .Reduce heat to low, and cook ten minutes or until flour begins to brown, whisking continuously.

18. .Whisk in rice milk, mushroom stock, salt, and white pepper.

19. .Simmer 15 minutes, or until thickened, whisking often.

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