Stuffed Seitan Cutlets with Creamy Mustard Caper Sauce (recipe)

I wasn’t kidding when I said that I was getting into cashews for cooking. Here’s another recipe using them. These are really elegant and aren’t hard to make. Think of them as dinner party food for any night of the week.

Stuffed Seitan Cutlets with Creamy Mustard Caper Sauce

serves 4
for the cutlets-
4 chicken seitan cutlets (about 3/4 inches thick, cut a slit for stuffing)
1 Tbsp olive oil
1 Tbsp red onion, diced
1 cloves garlic, minced
1/2 cup bread crumbs (fresh)
1 Tbsp black olives, diced
1 Tbsp sundried tomatoes, diced
1 tsp fresh parsley, minced
1/2 tsp fresh thyme, minced
1 tsp mustard
1 Tbsp vegennaise
salt to taste, if needed
1 Tbsp oil for panfrying

for the sauce –
1/2 cup cashews
1/4 cup water
1 Tbsp white wine
1/2 tsp salt
1 tsp mustard
1 tsp capers
2-4 Tbsp broth, if needed

Preheat over to 375.

First, make the stuffing. Heat the oil in small frying pan and saute the onion and garlic for a couple of minutes. Add the bread crumbs and cook over medium heat until toasty, about 10 minutes. Remove from heat and add the rest of the ingredients. Taste for seasoning and adjust if it needs it. Stuff each cutlet with 1-2 Tbsp of filling. Heat the last tablespoon of oil in a frying pan and sear cutlets on both sides. Place on a cookie sheet. Bake at 375 for about 1/2 an hour, turning once.

While baking, make the sauce. Mix all ingredients in the blender except the capers and broth, until smooth. Place in small saucepan, add the capers and heat gently. As it heats, it will thicken, add broth as needed, whisking to keep it smooth and the right consistency.

To serve, drizzle the sauce over the cutlet. We like them over herbed noodles.

Keep in mind, that you can shake up that filling a ton of ways. Something with mushrooms or broccoli would be really delicious. And the sauce would be great on baked tofu or tempeh.

Tonight’s dinner was Seitan Wings. Recipe to come! Yes, I used cashews again…you’ll see.

edited to add: sorry about that crazy font size shift. I can’t figure out how to fix it.

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  1. Posted August 27, 2008 at 3:13 am | Permalink

    Wow, I continue to be amazed by your seitan creations! I think this might be your most impressive one yet.

  2. Posted August 27, 2008 at 5:14 pm | Permalink

    Thanks so much, Ali! It’s a lot easier to make than I made it sound. Words just kinda get in the way, you know?

  3. Posted August 27, 2008 at 6:08 pm | Permalink

    That looks incredible! I’ll eat anything with Mustard and Capers.

  4. Posted August 27, 2008 at 7:28 pm | Permalink

    You and me, both, B36. I love them each on their own, but together they’re magical.

  5. Posted August 27, 2008 at 8:11 pm | Permalink

    Whoa, that sounds SO awesome… stuffed seitan is something you would get in a fancy restaurant like Millennium!! The sauce sounds incredible too. I have this one bookmarked for sure…

  6. Posted August 28, 2008 at 5:28 pm | Permalink

    Wow, vegan noodle, what a compliment! I’m really flattered. Hope you like it if you try it.

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