Dinner · French
Pan seitan with mushrooms, green beans and potatoes
Home-made seitan simmered in broth, then browned with mushrooms, thyme and mustard and served with green beans and potatoes.
- Serves
- 2
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 plates- 120 g vital wheat gluten
- 1 tbsp soy sauce
- 800 ml vegetable broth
- 250 g button mushrooms, sliced
- 250 g green beans, trimmed
- 300 g potatoes, cubed
- 2 garlic cloves, minced
- 2 tsp olive oil
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1/4 tsp black pepper
Method
Mix the wheat gluten with the soy sauce and 100 ml of the broth to a firm dough. Knead for 1 minute and cut into 8 flat pieces.
Bring the rest of the broth to a gentle simmer, add the pieces, cover and simmer for 20 minutes. Lift them out and keep 100 ml of the broth.
Boil the potatoes for 10 minutes, adding the green beans for the last 4, and drain.
Heat the oil in a large pan over medium-high heat. Brown the seitan and mushrooms for 6 minutes. Add the garlic, thyme, mustard, pepper and the kept broth and simmer for 2 minutes.
Serve with the potatoes and green beans.