Thinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German “hunter’s cutlets.” You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish.
Ingredients for Seitan Jägerschnitzel:
- 2 tablespoons olive oil
- 4 seitan cutlets or 8 ounces seitan, thinly sliced
- Salt and freshly ground black pepper
- small yellow onion or 2 shallots, minced
- 1 teaspoon tomato paste
- 8 ounces fresh mushrooms (single variety or assorted), thinly sliced
- 1/3 cup dry white wine
- 1 tablespoon soy sauce
- ½ to 1 teaspoon caraway seeds, crushed or whole
- 1 teaspoon sweet Hungarian paprika
- ½ teaspoon dried thyme (optional)
- 1½ cups vegetable broth
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1 teaspoon browning sauce (optional) (Kitchen Bouquet or Gravy Master are vegan)
- ½ cup vegan sour cream
- Heat 1 tablespoon of the oil in a large skillet over medium heat.
- Add the seitan and season to taste with salt and pepper.
- Cook until browned on both sides, about 5 minutes.
- Remove the seitan from the skillet and set aside on a plate. (Cover with aluminum foil to keep warm.)
- Return the skillet to the heat and add the remaining tablespoon of oil.
- Add the onion and sauté until softened, about 5 minutes.
- Add the tomato paste, mushrooms, wine, soy sauce, caraway seeds, paprika, and thyme, if using.
- Cook, stirring frequently, for about 3 minutes.
- Stir in the broth and bring to a boil, stir in the cornstarch mixture, decrease the heat to a low simmer and cook, stirring constantly, until the sauce has thickened and the mushrooms are tender, 2 to 3 minutes.
- Stir in the browning sauce, if using, and then stir in the sour cream.
- Taste and adjust the seasonings, if needed.
- Return the seitan to the skillet and continue to cook until the seitan is heated through.
Quick and Easy