Seitan definitely wins over tempeh in the pseudo-meat department. I’m not sure it will be making it into our regular rotation, but this was good. The seitan definitely had a meatier feel than the mushrooms in this, but ultimately it’s more poultry-like than beef-like. We served this over whole wheat egg noodles.
6 oz seitan, cut into little pieces
splash of soy sauce
1 onion, chopped
2 garlic cloves, minced
2 tsp olive oil
salt and pepper
about 2 cups portabello mushrooms, chopped
1 can 98% fat free cream of mushroom soup (purists could avoid this with fat free sour cream, more veggie broth, and more umami from soy sauce, etc. but we had this on hand)
1 tbsp dried onion soup mix
1 splash Worcestershire sauce
1 tbsp or so dijon mustard
1 tsp fresh dill, chopped
1/2 cup to 1 cup skim milk
1/2 cup to 1 cup vegetable broth
Heat 1 tsp oil in pan (spray with cooking spray). Throw in seitan and brown thoroughly on all sides. Splash with soy sauce and heat through. Remove from pan and set aside.
Add remaining oil to pan. Brown onion, garlic and mushrooms.
Bring seitan back to pan. Add remaining ingredients, stirring together. Bring to a boil and simmer until sauce is thickened and slightly reduced. Adjust seasonings and serve over egg noodles.
WW Points: On the cusp between 3-4 points per serving (4 servings)