Braised Seitan Cutlets in Mushroom and Red Wine Sauce Recipe | Vegetarian Times Skip to main content

Braised Seitan Cutlets in Mushroom and Red Wine Sauce

Packaged seitan, a vegetarian protein made from wheat gluten, is already seasoned, so there's no need to marinate it before making this warming dish, which pairs well with brown rice. If you can't find large seitan slabs for cutlets, simply use smaller pieces: dust them in flour, saute, then add to sauce before serving.



Ingredient Line: 
1 8-oz. pkg. seitan, drained and halved into 2 thin cutlets
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1 Tbs. unbleached flour
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1 Tbs. olive oil
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¼ lb. mushrooms, sliced
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¼ cup chopped onion
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2 cloves garlic, minced (2 tsp.)
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½ cup red wine
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1 tsp. Dijon mustard
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½ tsp. thyme
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1 tsp. cornstarch
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½ cup low-sodium vegetable broth
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¼ cup chopped parsley


1. Coat seitan pieces in flour. Heat oil in large skillet or Dutch oven over medium-high heat. Add seitan, and cook 1 to 2 minutes on each side, pressing pieces down to brown evenly. Remove seitan from skillet, and keep warm.

2. Add mushrooms, onion, and garlic to skillet. Sauté 7 to 10 minutes, or until softened and lightly browned. Whisk together red wine, mustard, and thyme in measuring cup. Add to mushroom mixture; season with salt and pepper, if desired; and cook 2 to 3 minutes, or until slightly thickened. Whisk together cornstarch and vegetable broth in same measuring cup, then add to mushroom mixture. Simmer 2 to 3 minutes, or until thickened, stirring constantly. Place seitan cutlets on plates, top with mushroom sauce, and sprinkle with parsley.

Nutrition Information: 

34 g
Total Fat: 
7 g
Saturated Fat: 
1 g
16 g
0 mg
399 mg
3 g
3 g

Comments on this Recipe

If making your own seitan make sure you marinate it over night. It works best to marinate it in enough red wine to cover the cutlets along with fresh ground pepper and one or two cloves of garlic.

Great recipe! I recommend sauteing the onions and garlic for a bit before adding the mushrooms.

So yummy. Great reheated, too.

why fry? grilling is better!!

How many servings does this make?

How many servings are there in this recipe?

I liked this dish and made it with a full 14 oz. container of seitan. I particularly liked the little seared bits. One thing though. It is NOT braised. The recipe title is misleading.

Has anyone tried this with tofu?