Seared Seitan with Tarragon Pan Sauce

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The best vegetarian gravy we’ve found, this will be at every thanksgiving from here on out.

Seared Seitan with Tarragon Pan Sauce (with green beans & potatoes)

Tarragon adds a feeling of elegance and rich flavor to pan sauce that's made with seitan. Serve it with green beans and mashed potatoes for a classic, comforting meal.
Print Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Main Dish, Side Dish
Cuisine Vegan, Vegetarian
Servings 4 people

Ingredients
  

Seared Seitan with Tarragon Pan Sauce

  • 16 oz Seitan cubed (sub firm tofu)
  • 2 cloves shallots diced
  • 2 tsp tarragon finely chopped, fresh
  • 1 tbsp cooking oil
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 2 tsp mustard
  • 2 tbsp flour
  • 1 1/2 cups stock

Mustard Green Beans

  • 1 lb green beans trimmed
  • 1 tbsp olive oil
  • 2 tsp mustard
  • 1/2 tsp balsamic vinegar

Mashed potatoes

  • 1 lb russet potatoes cubed
  • 2 tbsp greek yogurt sub sour cream
  • 2 tbsp butter

Instructions
 

Prep

  • Seitan / Shallots / Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  • Tarragon - Finely chop tarragon. (Can be done up to 1 day ahead)
  • Potatoes - Peel and cube potatoes.

Make

  • Heat oven to 425F / 218C.
  • Place potatoes in a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
  • Meanwhile, toss green beans with olive oil, mustard (portion for green beans), and balsamic vinegar. Season with some salt and pepper and spread out on a sheet pan. Roast until tender, shaking the pan halfway through cooking, 18 to 20 minutes.
  • Once green beans are roasting, heat a large skillet with cooking oil over medium heat. Add seitan and sear on all sides until golden, 6 to 8 minutes.
  • Add butter (portion for seitan) to pan with seitan. When butter melts, add shallots and tarragon. Saute until shallots are soft, 2 to 3 minutes. Stir in apple cider vinegar and mustard (portion for seitan).
  • Add flour to seitan and stir until no dry spots remain. Slowly pour in stock while whisking. Simmer sauce until thickened, 2 to 3 minutes. Season with some salt and pepper. Set aside, covered to keep warm.
  • Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).
  • Use a masher to mash potatoes with sour cream, butter (portion for potatoes), and some salt.
  • Serve seitan and sauce over mashed potatoes. Enjoy green beans on the side.

Notes

Adapted from cooksmarts

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