Seitan Scaloppine with Mushrooms and Vegetables

Preparing seitan scaloppine with mushrooms and vegetables can be an excellent option for a vegan dish that is both tasty and nutritious. Here is how to do it:

Ingredients

• 300 g of seitan (sliced about 0.5 cm thick)
• 200 g of mushrooms (champignons or porcini)
• 2 carrots
• 1 zucchini
• 1 small onion
• 2 cloves of garlic
• Flour, as needed for dusting
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley, for garnish
• Vegetable broth (simple hot water with a vegetable bouillon cube can be used)
• White wine or dry sherry, optional (about 1/2 cup)

Preparation

1. Clean the mushrooms with a damp cloth and slice them. Peel the carrots and cut them into sticks; do the same with the zucchini.
2. Cut the onion into thin slices and finely chop the garlic.
3. Heat two tablespoons of oil in a frying pan and lightly sauté the garlic and onion.
4. Add the mushrooms and the cut vegetables, salt and pepper to taste, and sauté over medium heat for about 5 - 7 minutes or until they are soft.
5. In another pan, heat a little oil. Dust the seitan slices in flour and shake off the excess.
6. Brown the floured seitan slices on both sides until they are golden, then add the white wine or sherry and let it evaporate.
7. Add a ladle of vegetable broth to the scaloppine, lower the heat, and let it cook for a couple of minutes.
8. Combine the mushrooms and vegetables with the seitan in the pan, adjust the salt and pepper if necessary, and let all the ingredients flavor together for a few minutes.
9. Serve the scaloppine hot, garnished with chopped fresh parsley.

Curiosity

Traditional scaloppine is a classic of Italian cuisine, normally prepared with thin slices of meat, typically veal. The version with seitan is a modern variant that perfectly suits the tastes and needs of a vegan or vegetarian diet, maintaining the spirit of the recipe with a touch of creativity and respect for tradition.