Seitan-Cashew Blanquette

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 Maiocco of Super Naturelle and France’s version of Meatless Monday, “Jeudi Veggie” (Veggie Thursday).

Serves 4

  • 7 oz. (200 g) gourmet seitan
  • 7 oz. (200 g) mushrooms, washed and sliced
  • 1 small yellow onion
  • 1 carrot
  • 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.


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Nutrition Information

Seitan-Cashew Blanquette

Servings per Recipe: 4

Amount per Serving

Calories:  336

Calories from Fat:  102

Total Fat:  11g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  975mg

Potassium:  296mg

Carbohydrates:  9g

Dietary Fiber:  4g

Protein:  40g

Sugars:  5g

Vitamin A:  51%

Vitamin C:  8%

Calcium:  3%

Iron:  10%

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