Blanquette is traditionally a ragout made from lamb, veal, or chicken paired with a white cream sauce, but here, seitan takes the staring role. This recipe comes to us from Ôna Maioccoof Super Naturelle and France’s version of Meatless Monday, “Jeudi Veggie” (Veggie Thursday).
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7 oz. (200 g) gourmet seitan
7 oz. (200 g) mushrooms, washed and sliced
1 small yellow onion
1 tablespoon olive oil
1 1/2 cup (250 mL) water
1/4 cup (50 mL) white wine
1/2 cup (100 mL) soy cream
1 1/2 tablespoon cashew or almond butter
Half a vegetable bouillon cube, or 1 teaspoon bouillon powder
1 tablespoon soy sauce
1 teaspoon garam masala or nutmeg
Salt and pepper to taste
Cut the mushrooms and seitan into slices, dice the onion and chop the carrot into rounds. Heat the olive oil in a cast-iron pan (a regular sauté pan or wide saucepan will also do) and sauté the mushrooms, onion and carrot, stirring often.
Once the onions begin to brown, add the spices, white wine, bouillon, soy sauce, water and soy cream. Cook for about 15 minutes over medium-low heat, stirring occasionally.
Taste and add salt and pepper if desired. Finally, incorporate the cashew or almond butter to make the dish creamy. Serve with rice, pasta, or quinoa.