Okay okay OKAY! It appears that I am a little bit obsessed with posting seitan recipes so after this one, I'll try to vary it up! This is a 'steakhouse' inspired dish that would be perfect date night food (the recipe serves two).
Sunflower-Crusted Seitan with Mushroom-Garlic Smashed Potatoes
-2 seitan cutlets sliced in half crosswise
-1/4 cup red wine vinegar
-2 cloves garlic, minced
-1/4 cup shoyu
-2 tbsp fresh chopped herbs of your choice
-1/2 cup water
-1/3 cup flour
-1/3 - 1/2 cup ground sunflower seeds
-2 tbsp olive oil
-4 - 5 medium sized Yukon Gold taters, washed and cubed
-3 cloves garlic, chopped
-1 cup chopped mushrooms
-2 tbsp vegan butter
Whisk together the red wine vinegar, shoyu, minced garlic, herbs and water. Season with S&P and marinate the seitan 'filets' in the mixture for at least and hour. Remove the 'filets' from the marinade and dredge them in flour. Then dip them in the marinade again and coat them in the ground seeds, pressing them on so they stick well! Heat the oil in a skillet and saute the seitan filets until golden on both sides.
To make a 'jus': pour the leftover marinade into the hot skillet and reduce until slightly thickened and season with S&P.
Meanwhile, boil the potatoes until tender. Drain them and mash them with a potato masher or whip them up with an immersion blender. In a skillet, saute the mushrooms and garlic and then add to the taters along with the vegan butta. Season with S&P, of course!
I served this up with some roasted baby carrots from (you guessed it) my Mama's garden!