Pan-Seared Seitan Medallions

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the seitan medallions dry with paper towels and season them generously with salt and black pepper on both sides.

   Ca. 2 min.

   Kokkens note: Drying the seitan helps achieve a crispier sear.

2. 2

   Heat olive oil in a large skillet over medium-high heat until shimmering.

   Ca. 2 min.

3. 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.

   Ca. 1 min.

4. 4

   Sear the seitan for 3-4 minutes per side until deeply golden brown and crisp.

   Ca. 8 min.

   Kokkens note: Resist the urge to move the seitan before it develops a good crust.

5. 5

   Remove the seitan from the skillet and set aside on a plate.

6. 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.

   Ca. 3 min.

7. 7

   Stir in the minced garlic and chopped fresh thyme, cooking for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

8. 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.

   Ca. 3 min.

9. 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.

   Ca. 7 min.

10. 10

    Remove the skillet from the heat and stir in the vegan butter until melted and the sauce is glossy.

    Ca. 1 min.

    Kokkens note: The vegan butter adds richness and body to the sauce.

11. 11

    Return the seitan medallions to the pan, turning them to coat evenly in the sauce.

    Ca. 1 min.

12. 12

    Garnish with fresh parsley before serving immediately.