SEITAN AND MUSHROOMS IN PAPRIKA CREAM

Seitan and Mushrooms in Paprika Cream image

Yield 4 servings

Number Of Ingredients 10

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1 1/2 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 pound seitan, cut into bite-size pieces
8 to 10 ounces cremini or baby bella mushrooms, sliced
1/4 cup dry white or red wine
2 tablespoons unbleached white flour
1/2 cup rice milk, plus more if needed
1/2 cup plain Silk creamer
2 teaspoons sweet paprika
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a wide skillet. Add the onions and sauté over medium heat until translucent. Add the seitan and mushrooms, cover, and cook, stirring occasionally, until the onions are golden brown and the seitan is browned here and there. Pour in the wine and stir.
Place the flour in a small bowl. Use some of the rice milk to dissolve the flour into a smooth paste. Add the remaining rice milk, dissolved flour, and Silk creamer to the skillet and stir together. Stir in the paprika and cook over low heat for 5 minutes longer.
If the sauce becomes too thick, thin with a little additional rice milk. Season with salt and pepper and serve at once.
Menu Suggestions
To extend the Parisian theme, serve with Salade Janine (page 187) as a first course, then follow with the seitan dish and an easy side dish of broccoli, asparagus, or Brussels sprouts. See suggestions under My Favorite Simple Vegetable Side Dishes (page 203).
This dish also pairs well with cooked grains of your choice (see Easy Ways to Dress Up Grains, page 95), potatoes, or sweet potatoes. A combination of sweet and white potatoes, sautéed in olive oil, is good with this. Complete the meal with a simple salad of greens and tomatoes.
nutrition information
Calories: 313
Total Fat: 11g
Protein: 33g
Carbohydrates: 20g
Fiber: 4g
Sodium: 615mg