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 servings
Cuisine: french
Ingredients: 500 g seitan cut into 1 cm thick medallions; 2 tbsp olive oil; 1 pcs shallot finely minced; 2 clove garlic minced; 0.5 cup dry white wine; 1 cup vegetable broth; 1 tsp fresh thyme chopped; 1 tsp dijon mustard; 1 tbsp vegan butter; 1 tbsp fresh parsley chopped; 1 pinch salt; 1 pinch 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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 315 kcal

Vegetarian

Allergen information: may contain gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

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

sauce

1 pcsshallot, finely minced
2 clovegarlic, minced
0.5 cupdry white wine
1 cupvegetable broth
1 tspfresh thyme, chopped
1 tspdijon mustard
1 tbspvegan butter

garnish

1 tbspfresh parsley, chopped

Ingredients

1 pinchsalt
1 pinchblack pepper, freshly ground

Equipment

large skillet · tongs · knife · cutting board

The method

Step by step

1
Pat the seitan medallions dry with paper towels and season them generously with salt and black pepper on both sides.
About 2 min
Cook’s note: Drying the seitan helps achieve a crispier sear.
2
Heat olive oil in a large skillet over medium-high heat until shimmering.
About 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.
About 1 min
4
Sear the seitan for 3-4 minutes per side until deeply golden brown and crisp.
About 8 min
Cook’s note: 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.
About 3 min
7
Stir in the minced garlic and chopped fresh thyme, cooking for another minute until fragrant.
About 1 min
Cook’s note: 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.
About 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.
About 7 min
10
Remove the skillet from the heat and stir in the vegan butter until melted and the sauce is glossy.
About 1 min
Cook’s note: 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.
About 1 min
12
Garnish with fresh parsley before serving immediately.

Per serving

Nutrition

30%Score

Calories: 315.1kcal
Protein: 32.3g
Carbs: 22.6g
Fat: 11.3g
Fibre: 2.1g
Sugar: 1.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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