Seitan Steaks in Creamy Black Pepper Sauce

09 Feb Seitan Steaks in Creamy Black Pepper Sauce

Ingredients:

• 250 g of seitan, sliced into steaks
• 1 garlic clove
• 2 teaspoons black peppercorns
• 60 ml white wine
• 60 ml vegetable stock
• 200 ml plant-based cream (or vegan alternative)
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon dried thyme
• Salt to taste
• Ground black pepper to taste
• 1/4 teaspoon Dijon mustard (optional)
• Extra virgin olive oil
• Fresh herbs for garnish (parsley, chives)

Preparation:

• If you have time, marinate the seitan steaks in a blend of spices and herbs for at least 30 minutes.
• Heat a little oil in a pan over medium-high heat and brown the steaks on both sides until they are golden and crispy. Set aside.

• In the same pan, add the sliced garlic and peppercorns. Cook until the garlic is golden. Remove the garlic and set aside.
• Pour the white wine into the pan and let the alcohol evaporate.
• Add the vegetable stock, thyme, paprika, Dijon mustard (if using), and cream. Cook over medium heat until the sauce thickens.

• Return the seitan to the sauce, season with salt and pepper to taste. Cook for a few more minutes to let the flavours meld.
• Serve the seitan steaks in the hot sauce, sprinkled with freshly ground black pepper and garnished with fresh herbs.