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 flavorful and nutritious. Here’s how to make it:

Ingredients

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

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. Slice the onion thinly and finely chop the garlic.
3. Heat two tablespoons of oil in a pan and lightly sauté the garlic and onion.
4. Add the mushrooms and sliced vegetables, salt and pepper to taste, and stir-fry over medium heat for about 5-7 minutes or until tender.
5. In another pan, heat a drizzle of oil. Dust the seitan slices with flour and shake off the excess.
6. Brown the floured seitan slices on both sides until 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 cook for a couple of minutes.
8. Combine the mushrooms and vegetables with the seitan in the pan, adjust salt and pepper if necessary, and let all the ingredients cook together for a few minutes.
9. Serve the scaloppine hot, garnished with fresh chopped parsley.

Fun Facts

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