01 Sep Seitan in Pepper Sauce
Ingredients:
250g Seitan, sliced into fillets
1 Garlic clove (optional)
2 teaspoons Whole black peppercorns
60ml White wine
60ml Vegetable broth
200ml Plant-based cream (soy, oat, rice, coconut…)
Sweet or spicy Paprika
Dried thyme
Ground black pepper
Salt
Extra virgin olive oil
Preparation:
Drain the seitan from any liquid in its package, slice into not-too-thin fillets, and gently pat dry with paper towels. Heat a little oil in a pan or pot and brown over high heat on both sides. Remove and set aside.
Slice the peeled garlic clove (optional). Add a bit more oil to the pan, heat over medium heat, and add the whole peppercorns and garlic. Let them release their aromas and the garlic brown until crispy, being careful as it burns quickly. Remove the garlic and set aside.
Increase the heat, add the wine, and let the alcohol evaporate after a couple of minutes. Stir in the broth and thyme, mix well, then add the cream and paprika. Lightly salt (the broth usually contains salt) and return the seitan to the pan, ensuring it’s well covered with the liquid.
