LunchDinnerMain Course

Pan-Seared Seitan Medallions

Name: Pan-Seared Seitan Medallions
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: french
Ingredients: 500 g seitan cut into 1 cm thick medallions; 2 cs olive oil; 1 u shallot finely minced; 2 gra garlic minced; 0,5 tassa dry white wine; 1 tassa vegetable broth; 1 ct fresh thyme chopped; 1 ct dijon mustard; 1 cs vegan butter; 1 cs fresh parsley chopped; 1 pessic salt; 1 pessic black pepper freshly ground

This recipe features savory seitan medallions pan-seared to a golden crisp and served with a rich, aromatic pan sauce. It's a satisfying and flavorful plant-based dish perfect for a weeknight meal or a special occasion. The medallions are tender on the inside with a delightful crust.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 315 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir gluten, mostassa i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

main

500 gseitan, cut into 1 cm thick medallions
2 csolive oil

sauce

1 ushallot, finely minced
2 gragarlic, minced
0,5 tassadry white wine
1 tassavegetable broth
1 ctfresh thyme, chopped
1 ctdijon mustard
1 csvegan butter

garnish

1 csfresh parsley, chopped

Llista d’ingredients

1 pessicsalt
1 pessicblack pepper, freshly ground

Estris

large skillet · tongs · knife · cutting board

Elaboració

Pas a pas

1
Pat the seitan medallions dry with paper towels and season them generously with salt and black pepper on both sides.
Uns 2 min
Nota de cuina: Drying the seitan helps achieve a crispier sear.
2
Heat olive oil in a large skillet over medium-high heat until shimmering.
Uns 2 min
3
Place the seitan medallions in the hot skillet in a single layer, making sure not to overcrowd the pan. You may need to work in batches.
Uns 1 min
4
Sear the seitan for 3-4 minutes per side until deeply golden brown and crisp.
Uns 8 min
Nota de cuina: Resist the urge to move the seitan before it develops a good crust.
5
Remove the seitan from the skillet and set aside on a plate.
6
Reduce the heat to medium, then add the minced shallot to the same skillet and sauté for 2-3 minutes until softened and translucent.
Uns 3 min
7
Stir in the minced garlic and chopped fresh thyme, cooking for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
8
Deglaze the pan with dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Uns 3 min
9
Pour in the vegetable broth and stir in the Dijon mustard. Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until it has thickened slightly.
Uns 7 min
10
Remove the skillet from the heat and stir in the vegan butter until melted and the sauce is glossy.
Uns 1 min
Nota de cuina: The vegan butter adds richness and body to the sauce.
11
Return the seitan medallions to the pan, turning them to coat evenly in the sauce.
Uns 1 min
12
Garnish with fresh parsley before serving immediately.

Per ració

Nutrició

30%Puntuació

Calories: 315,1kcal
Proteïnes: 32,3g
Hidrats de carboni: 22,6g
Greixos: 11,3g
Fibra: 2,1g
Sucre: 1,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover seitan and sauce in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in a skillet over medium-low heat or in the microwave until warmed through.