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Smothered Seitan Medallions in Mixed Mushroom Gravy

This recipe is Chef Bryant Terry’s veg interpretation of a Southern classic: smothered pork chops.

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This recipe is Chef Bryant Terry’s veg interpretation of a Southern classic: smothered pork chops.

Servings
1 1/2-cup serving

Ingredients

  • 1 lb. seitan, cut into medallions
  • 5 Tbs. 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 Mixed Mushroom Gravy (click here for recipe)
  • 2 cups straight apostrophe 'Shroom Stock (click here for recipe)
  • 1 cup finely chopped green cabbage
  • 2 jalapeño chiles, minced (2 Tbs.)
  • 1/4 cup thinly sliced green onions
  • 2 Tbs. chopped parsley

Preparation

1. Coat seitan pieces with arrowroot.

2. Heat 1/2 cup oil in skillet over medium-high heat. Fry half of seitan in oil 3 minutes per side.

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

4. Add remaining 2 Tbs. oil and onion to hot skillet. Increase heat to high, and sauté 3 minutes. Reduce heat to medium, and sauté 10 minutes more. Add garlic, and sauté 3 minutes. Stir in Mixed Mushroom Gravy, “Shroom Stock, and seitan. Cover, and simmer 30 minutes. Add cabbage, and cook 3 minutes. Stir in jalapeños, green onions, and parsley.

Nutrition Information

  • Serving Size Serves 6
  • Calories 287
  • Carbohydrate Content 21 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 2 g
  • Protein Content 22 g
  • Saturated Fat Content 2 g
  • Sodium Content 302 mg
  • Sugar Content 5 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g