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Serves 4

© by Milo Stegmann

A recipe from Hiltl’s cookbook Meat the Green.


  • Seitan 250 g
  • Brown Button Mushrooms 100 g
  • Shiitake Mushrooms 100 g
  • Oyster Mushrooms 100 g
  • Red Bell Peppers 2 small
  • Gherkins 2
  • Onion 1 small
  • Olive Oil 2 Tbs
  • Cognac 2 Tbs
  • Sweet Paprika 4 tsp
  • Chilli Powder 2 pinches
  • Red Wine 200 ml
  • Vegetable Stock 200 ml
  • Vegan Cream 200 ml
  • Salt and Freshly Ground Pepper to taste
  • Chives ½ bunch
  • Vegan Whipping Cream or Vegan Cream Cheese 4 Tbs

Cook It

  1. Use a knife or a mandolin to slice the seitan into very thin strips.
  2. Clean the mushrooms and cut into quarters.
  3. Chop off and discard the shiitake mushrooms’ tough stalks.
  4. Slice the peppers and gherkins into strips, and finely chop the onions.
  5. Heat the oil, and over a high heat fry the seitan and mushrooms in batches.
  6. Once everything is fried, put all the seitan and mushrooms back into the pan, pour in the cognac and simmer until the cognac has boiled down.
  7. Add the pepper, gherkin and onion and continue to fry. Then season with the paprika and chilli powder and add the red wine.
  8. Reduce the liquid for 5 minutes.
  9. Add the vegetable stock and vegan cream and reduce the sauce until you have the desired consistency, then season with salt and pepper.
  10. Finely chop the chives and then add a dollop of vegan whipped cream or vegan cream cheese.
  11. Chef tip: Goes well with rösti, brown rice or thin pasta.