A recipe from Hiltl’s cookbook Meat the Green.
Ingredients
- 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
- Use a knife or a mandolin to slice the seitan into very thin strips.
- Clean the mushrooms and cut into quarters.
- Chop off and discard the shiitake mushrooms’ tough stalks.
- Slice the peppers and gherkins into strips, and finely chop the onions.
- Heat the oil, and over a high heat fry the seitan and mushrooms in batches.
- 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.
- Add the pepper, gherkin and onion and continue to fry. Then season with the paprika and chilli powder and add the red wine.
- Reduce the liquid for 5 minutes.
- Add the vegetable stock and vegan cream and reduce the sauce until you have the desired consistency, then season with salt and pepper.
- Finely chop the chives and then add a dollop of vegan whipped cream or vegan cream cheese.
- Chef tip: Goes well with rösti, brown rice or thin pasta.
