Seitan-Cashew Blanquette

Ôna Maiocco

Seitan cashew blanquette

Indulgent!

  1. 200 g gourmet seitan [UK 7 oz.]
  2. 200 g white mushrooms [UK 7 oz.]
  3. 1 small yellow onion
  4. 1 medium carrot
  5. 1½ Tbsp olive oil
  6. 250 ml water [UK 1½ cup]
  7. 50 ml dry white wine [UK ¼ cup]
  8. 100 ml plain soy cream [UK ½ cup ]
  9. Half a vegetable bouillon cube, or 1 teaspoon bouillon powder
  10. 1 Tbsp soy sauce
  11. 1 tsp garam masala or ½ tsp nutmeg or allspice
  12. 1½ Tbsp cashew butter
  13. Salt and pepper to taste

  • Cut the seitan into bite-size strips, slice the mushrooms, dice the onion and chop the carrot into rounds. Heat the olive oil in a cast-iron stockpot (a sauté pan with high sides or a large saucepan will also do) over medium heat and sauté these ingredients, stirring often.
  • Once the onions begin to brown, add the water, white wine, soy cream, bouillon, soy sauce, and spice. Cook for about 15 minutes over medium-low heat (just below simmering), stirring occasionally.
  • Taste and add salt and pepper if desired. Remove from heat and incorporate the cashew butter to make the sauce creamier. Serve with rice or quinoa.

Recipe translated from French by Elisabeth Lyman

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.