Smothered Seitan Medallions in Mixed Mushroom Gravy

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

Directions

1. Coat seitan pieces with arrowroot.
2. Heat 1/2 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 1/2 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.

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ingredient list

Serves 6

• 1 lb. seitan, cut into medallions
• 5 Tbs. arrowroot powder
• 1 cup plus 2 Tbs. olive oil, divided
• 1 large onion, thinly sliced (2 cups)
• 5 cloves garlic, minced (2 Tbs.)
• 2 cups Mixed Mushroom Gravy 
• 2 cups straight apostrophe 'Shroom Stock (click here for recipe)
• 1 cup finely chopped green cabbage
• 2 jalapeño chiles, minced (2 Tbs.)
• 1/4 cup thinly sliced green onions
• 2 Tbs. chopped parsley