Seitan Cutlets with Mashed Potatoes and Green Beans

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Seitan Cutlets with Mashed Potatoes and Green Beans
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This is a hearty "comfort food" meal.

Yields: Serves 4

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For the Rustic Mashed Potatoes:

5-6 Yukon gold or red potatoes, washed and diced

8 cups of water

2-3 T non-hydrogenated vegetable spread, or olive oil

1/2 - 1 cup plain rice, soy or almond milk, unsweetened

1-2 pinches sea salt

Optional*: 1-2 cloves garlic, peeled

For the Mushroom Gravy:

Yield: 1 1/2 cups

10 ounces button, baby portabella, or cremini mushrooms, sliced

1 cup onion, diced fine (optional)

2 T water

1/4 cup whole wheat flour or arrowroot

1 cup water or vegetable broth

1-2 T tamari or soy sauce

2 tsps Italian seasoning

1/4 - 1/2 cup water or vegetable broth to dilute if too thick

For the Seitan Savory Cutlets

1-2 T water

1 small onion, diced

4 mushrooms, sliced

16 oz. seitan strips

1-2 tsp tamari or soy sauce

1-2 tsp Italian seasoning

1-2 T water

Steamed Green Beans

10-12 ounces of fresh green beans, washed and trimmed

Large pot or wok with steaming basket and lid

3-4 cups of water


For the Rustic Mashed Potatoes:

Wash and remove eyes from potatoes. Do not peel. Cut into 1-2 inch cubes. In a medium sized sauce pan, bring potatoes and enough water to cover potatoes to boil (approximately 8 cups).

When the potatoes are soft (about 15 minutes), drain (you can keep this water for vegetable stock). Put the potatoes back into sauce pan. Add a couple of tablespoons of margarine or oil, 1/2 cup of rice, soy or almond milk and mash with potato masher (a pastry cutter also works well). If the potatoes are too dry, add more margarine/oil and/or milk until desired consistency is reached. Add salt to taste and serve warm.

For the Mushroom Gravy:

Clean and slice the mushrooms. In a sauce pan, cook the mushrooms and onions in water until soft – about 3-5 minutes. While this is cooking, whisk flour and 1 cup water or broth until smooth (pour the water into flour and whisk constantly).

Add the flour mixture, tamari and Italian seasonings to the mushrooms. Bring gravy to a boil and simmer for 3 to 5 minutes, stirring often.

If the gravy is too thick, add some of the remaining water or broth. Season and serve warm.

For the Seitan Savory Cutlets:

In a large skillet or wok, heat 1-2 tablespoons of water. Cook the onions and mushrooms until onions are soft. Add separated strips of seitan , tamari, spices, and water. Stir and cover. When seitan is heated, and liquid is nearly evaporated, serve.

For the Steamed Green Beans

Place the steaming basket and water in the pot or wok and bring to boil. Scatter beans in basket, cover and steam for 4-5 minutes. The beans should be bright green and slightly crunchy. Serve warm.

Additional Tips

* Garlic may be added to the mashed potatoes for more zing. Just throw 1-2 peeled cloves into the pot when the potatoes are boiling.

For home made seitan see the How to Make Seitan video.

Use any combination of potatoes you want – purple, red, yellow, white, sweet, yams, etc.

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