Seitan Strips with Mushrooms and Rosemary Potatoes

The consistency of seitan is remarkable similar to that of meat. Seitan can be seasoned and prepared in a huge variety of ways.


Seitan Strips with Mushrooms and Rosemary Potatoes
Serves 4
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. 1 package of basic seitan strips (or homemade seitan)
  2. 1 large package of button mushrooms, halved and sliced
  3. 1 yellow onion, chopped
  4. 1/2 cup soymilk creamer
  5. 1 cup frozen peas, thawed
  6. Salt and black pepper
  7. Handful of parsley leaves, chopped
  8. 2 rosemary twigs
  9. 1 lp of potatoes, washed and cubed
  10. Extra virgin olive oil
  1. Heat the oven to 400 degrees. Place potatoes in a single layer in a deep baking dish. Add a little bit of oil and the rosemary leaves and mix gently. Bake for 40 minutes, flipping halfway, until golden brown.
  2. Heat a non stick skillet over medium heat. Cook onions until translucent, about two minutes. If they start to stick to the pan add 1 tsp of water.
  3. Add mushrooms and cook until they are soft and all their water has evaporated.
  4. Add creamer and bring to a boil. Turn the heat to low, add the seitan strips and peas and cook them for 3 minutes.
  5. Season with salt and pepper.
  6. Serve on plates, garnish with parsley, and add rosemary potatoes.

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