A few days ago I walked you through making your own seitan from scratch…so easy! Have you been wondering how I served it? Her you go—a new favorite recipe from Chloe Coscarelli’s cookbook, Chloe’s Kitchen. You have got to get this book—I have LOVED every recipe I have made from it so far.
Seitan Scallopini is a vegan remake of the traditional chicken scallopini. A creamy wine sauce coats batter, crispy pieces of seitan with mushrooms and onions. I have served this over both garlic smashed potatoes and polenta. Delicious both times (yes, we’ve eaten it twice in the last week)! David has devoured it both times—its sure to be a hit with your whole family!
Seitan Scallopini, slightly adapted from Chloe’s Kitchen
½ c all purpose flour
½ c water
½ t salt
8-10 oz seitan, thinly sliced
3 T olive oil
1 onion, thinly sliced
2 oz crimini mushrooms, sliced
2 cloves garlic, minced
1 t dried basil
1 tsp dried thyme
1 c white wine (I used vegan Bandit Pinot Grigio—get the large carton so you can enjoy the rest with dinner!)
fresh parsley to garnish
Whisk together flour, water and salt in a small dish.
Heat 1 T oil in a large nonstick skillet over medium-high heat. Dip each slice of seitan in the batter to coat and place into pan; reserve remaining tablespoon or two of batter. Don’t overcrowd—its worth it to do this in two batches if it doesn’t fit. Cook seitan for about 5 minutes on each side; it will release from pan when it is ready, don’t pull as you will lose the crispy coating! Once both sides are crisp, set aside on plate lined with paper towel.
In the same skillet, add remaining 2 T oil over medium high heat and sauté onions and mushrooms until lightly brown and softened. Season with salt and pepper. Add garlic, thyme, and basil and let cook another minute or two. Add wine, and lower heat to medium. As the wine simmers and reduces, push the onions and mushrooms to the side and add 1-2 T of batter and whisk into sauce. Add seasoning to taste. Add pan fried seitan and parsley to the skillet. Cook another minute or two, turning the seitan to coat. Serve and enjoy!