Food Network Friday: Spanish Style Seitan with Mushroom- Soyrizo Sauce

Spanish Style Seitan with Mushroom-Soyrizo Sauce

Since my last post already had one foot in RachelRayLand, I decided to just channel her all out for this week's Food Network Friday. During a trip to the library, I snagged Express Lane Meals and couldn't wait to flip through. There were several possible recipes in there but I ended up with one that used soyrizo since I just got that for the first time at Trader Joe's. Even though it might not be the most beautiful dish, let me tell you, it was yummo!

Spanish Style Seitan with Mushroom- Soyrizo Sauce
2 Tbsp EVOO (start with 1, adding as needed)
2 seitan cutlets (I used chicken)
1/2 tsp dried thyme
1 tsp paprika
1/2 a soyrizo link, crumbled (3 oz)
8 oz mushrooms (your choice), sliced thinly
1 portobello cap, sliced thinly
1/2 an onion, chopped
2 cloves garlic, minced
1/4 cup sherry
1/2 cup stock
2 Tbsp fresh parsley, chopped
salt and pepper to taste

Heat the oil in a frying pan over medium high. Season the cutlets with the thyme and paprika. When the skillet is hot, pan fry the cutlets on both sides, then remove and set aside.

Now, add the soyrizo to the frying pan, cooking until crispy. Remove and set aside. You can pile this on the cutlets on a big plate, it all ends up together anyway.

Add the mushrooms and a little more oil, if needed. Cook until they start to brown. Add the onions, garlic and scoop the soyrizo back in. Cook until the onions start to look tender, stirring it now and then. Add the sherry, cook 1 minute until it evaporates. Add the stock and simmer 2 minutes or so. Stir in the parsley and check the seasonings. Then add the cutlets back in to heat throughout. Then sit back and enjoy your 30 minute vegan meal!

A special note for Northeast Ohioans! During a trip to Whole Foods today (the University Hts location) we met a real live vegan! Her name is Cassie and she was even attending last night's Mercy for Animals dinner in Beachwood. Anyway, she is awesome and hopes to do a vegan baking class in March. Stay tuned for details!