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    Home » Seitan Recipes

    Seitan and Mushrooms in Paprika "Cream" Sauce

    Published: Dec 2, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Who says it's not easy to be a vegan in Paris? I beg to differ. There are a number of fantastic vegetarian and vegan eateries all over the city of lights. Tender seitan, far better than any I've had in the U.S., is a common offering. This simple dish of seitan and mushrooms in a sweet paprika "cream" sauce is an amalgam of seitan dishes I enjoyed at Le Potager du Marais and Les Cinq Saveurs D'Ananda. Photos by Evan Atlas. 

    Serves: 4

    • 1 ½ tablespoons olive oil
    • 2 medium onions, halved and thinly sliced
    • 1 pound seitan, cut into bite-sized pieces
    • 8 to 10 ounces crimini or baby bella mushrooms, sliced
    • ¼ cup dry white or red wine
    • ½ cup unsweetened rice milk or other nondairy milk
    • ½ cup plain coconut or soy creamer, or coconut milk
    • 2 tablespoons unbleached white flour
    • 2 teaspoons sweet paprika, plus extra for garnish
    • Salt and freshly ground pepper to taste
    • Minced fresh parsley for garnish
    • Hot cooked grains (quinoa, couscous, bulgur, etc.), optional

    Heat the oil in a wide skillet. Add the onions and sauté over medium heat until translucent. Add the seitan and mushrooms, cover, and cook, stirring occasionally, until the onions are golden brown and the seitan is touched here and there with golden brown. Pour in the wine and stir.

    In a small bowl or glass, use about half of the nondairy milk to dissolve the flour into a smooth paste, using a whisk. Add the remaining nondairy milk and creamer or coconut milk, and whisk again. Stir in the paprika and cook over low heat for 5 minutes longer.

    Pour the sauce into the skillet with the seitan and mushrooms. If the sauce becomes too thick, loosen with a little additional nondairy milk.

    Season with salt and pepper and serve at once on its own or over grains. Garnish each serving with a sprinkling of extra paprika and some parsley.

    Nutrition Information:
    Per serving: 313 calories; 11g fat; 615mg sodium; 20g carbs; 4g fiber; 33g protein

    Seitan and mushrooms in paprika cream

    • Explore more seitan recipes here on VegKitchen.
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    Reader Interactions

    Comments

    1. Ruchama says

      December 03, 2012 at 3:38 pm

      Vive la France and Vive la Nava!! Sounds wonderful. Will fit in beautifully with a French dinner we'll have next Spring.

    2. Erik Volk says

      March 04, 2018 at 5:58 pm

      Delicious! I just made this and it was so easy! We served it over pearl barley. I had two helpings and think we will fight over the left overs!

    3. Nava says

      March 04, 2018 at 6:34 pm

      Thanks, Erik! Glad you enjoyed this.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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