Smothered Seitan Medallions in Mixed Mushroom Gravy Recipe | Vegetarian Times Skip to main content

Smothered Seitan Medallions in Mixed Mushroom Gravy

This recipe is Chef Bryant Terry’s veg interpretation of a Southern classic: smothered pork chops.



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2 lb. seitan, cut into medallions
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5 Tbs. arrowroot powder
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1 cup plus 2 Tbs. olive oil, divided
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1 large onion, thinly sliced (2 cups)
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5 cloves garlic, minced
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1 cup finely chopped green cabbage
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2 jalapeno chiles, minced (2 Tbs.)
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¼ cup thinly sliced green onions
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2 Tbs. chopped parsley


1. Coat seitan pieces with arrowroot.

2. Heat ½ cup oil in skillet over medium-high heat. Fry half of seitan in oil 3 minutes per side.

3. Transfer to paper-towel-lined plate. Discard oil, wipe out skillet, and repeat with ½ cup oil and remaining seitan. Discard oil.

4. Add remaining 2 Tbs. oil and onion to hot skillet. Increase heat to high, and sauté 3 minutes. Reduce heat to medium, and sauté 10 minutes more. Add garlic, and sauté 3 minutes. Stir in Mixed Mushroom Gravy, "Shroom Stock, and seitan. Cover, and simmer 30 minutes. Add cabbage, and cook 3 minutes. Stir in jalapeños, green onions, and parsley.

Nutrition Information: 

22 g
Total Fat: 
13 g
Saturated Fat: 
2 g
21 g
0 mg
302 mg
2 g
5 g
Serves 6

Comments on this Recipe

I made this for Thanksgiving in 2009, and I was just floored by ow delicious this dish was! I served it to non-vegetarian family members,a nd they raved as well (including how "non-vegetarian" it tasted - LOL!) We moved recently and I was distraught that I couldn't find that recipe that I had clipped out and thought I had saved! I am so grateful for the internet!!

This recipe was delicious...From start to finish, I couldn't help tasting. I did mix a little bit of flour in with the arrowroot powder to provide a little more breading and I used low-sodium veggie broth instead of the broth from scratch, just a time saver for Christmas morning. Everyone loved this including my meat eater husband and children!

OMG - SO GOOD!!! I used flour instead of arrowroot and added some garlic and season salt to the flour but this recipe is completely rockin!

Made this for Thanksgiving- fantastic! Used half the amount of jalapenos and used soy 'chicken breasts'. Came out delicious. Definitley will make again!

Really good! Here's my take:

AMAZING. Made this for my first Seitan dish ever, shortly after my spouse and I became vegetarian. I used an immersion blender on the "gravy" - made it sort of a sawmill consistency. Served it up with mashed potato/carrot. OMG!

I LOVED this recipe. It was a little time consuming, but not complicated and the flavors were fabulous. I used mushroom broth to save time and don't think it effected the flavor of the dish at all. Highly recommend this for yummy comfort food cravings!

Has anyone cooked this, refrigerated and reheated? Making for Thanksgiving and want to get a leg up.

This is the best Seitan I have ever tasted. It is amazing at the moment it is ready and even slightly better the next day. The best comfort good ever!

Just wondering, why do you havta discard the olive oil between batches?

You should check out abaitmul! So yummy and no meat and you can ask for any dish without tofu. If you can't handle spice just ask for it mild. It is one of my fave vegan places, and I'm an omnivore!