Pan-Seared Seitan Medallions
This recipe features savory seitan medallions pan-seared to a golden crisp and served with a rich, aromatic pan sauce. It's a satisfying and flavorful plant-based dish perfect for a weeknight meal or a special occasion. The medallions are tender on the inside with a delightful crust.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 315 kcal
Allergen information: may contain gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 500 gseitan, cut into 1 cm thick medallions
- 2 tbspolive oil
sauce
- 1 pcsshallot, finely minced
- 2 clovegarlic, minced
- 0.5 cupdry white wine
- 1 cupvegetable broth
- 1 tspfresh thyme, chopped
- 1 tspdijon mustard
- 1 tbspvegan butter
garnish
- 1 tbspfresh parsley, chopped
Ingredients
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
Equipment
large skillet · tongs · knife · cutting board
The method
Step by step
- 1
Pat the seitan medallions dry with paper towels and season them generously with salt and black pepper on both sides.
About 2 min
Cook’s note: Drying the seitan helps achieve a crispier sear.
- 2
Heat olive oil in a large skillet over medium-high heat until shimmering.
About 2 min
- 3
Place the seitan medallions in the hot skillet in a single layer, making sure not to overcrowd the pan. You may need to work in batches.
About 1 min
- 4
Sear the seitan for 3-4 minutes per side until deeply golden brown and crisp.
About 8 min
Cook’s note: Resist the urge to move the seitan before it develops a good crust.
- 5
Remove the seitan from the skillet and set aside on a plate.
- 6
Reduce the heat to medium, then add the minced shallot to the same skillet and sauté for 2-3 minutes until softened and translucent.
About 3 min
- 7
Stir in the minced garlic and chopped fresh thyme, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 8
Deglaze the pan with dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
About 3 min
- 9
Pour in the vegetable broth and stir in the Dijon mustard. Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until it has thickened slightly.
About 7 min
- 10
Remove the skillet from the heat and stir in the vegan butter until melted and the sauce is glossy.
About 1 min
Cook’s note: The vegan butter adds richness and body to the sauce.
- 11
Return the seitan medallions to the pan, turning them to coat evenly in the sauce.
About 1 min
- 12
Garnish with fresh parsley before serving immediately.
Per serving
Nutrition
- Calories
- 315.1kcal
- Protein
- 32.3g
- Carbs
- 22.6g
- Fat
- 11.3g
- Fibre
- 2.1g
- Sugar
- 1.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover seitan and sauce in an airtight container in the refrigerator.
Gently reheat in a skillet over medium-low heat or in the microwave until warmed through.
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