55min 4 ppl
Vegan Seitan Escalope with Girolle Sauce
90 minutes
4 people
Hardover 60 min or 12+ steps
90 min · 12 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 48g
Carbs 28g
Fats 22g
About this dish
Poaching seitan directly in a deeply seasoned aromatic broth, rather than plain water, lets it absorb umami from the inside out, producing a dense, meaty escalope that sears hard without falling apart. A last-minute swirl of cold vegan butter into the girolle pan sauce gives it the glossy, restaurant-quality finish that sets this dish apart from a tired vegan approximation.
Allergy Info
Gluten, Soya, Sesame, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic cloveslightly crushed4 cloves
- Fresh thyme2 sprigs
- Fresh girollesbrushed clean, halved if large400 g
- Echalion shallotsfinely diced3 whole
- Garlic clovesfinely minced4 cloves
- Fresh thymeleaves stripped3 sprigs
- Flat-leaf parsleyfinely chopped1 small bunch
Dairy & Eggs
- Vegan buttercold, cubed40 g
Tins & Jars
- Tomato purée1 tablespoon
- Good-quality vegetable stock200 ml
Dried Goods
- Vital wheat gluten280 g
- Chickpea flour30 g
- Nutritional yeast3 tablespoons
- Cold water240 ml
- Water1.5 litres
Spices & Seasonings
- Smoked paprika2 teaspoons
- Garlic powder1 teaspoon
- Onion powder1 teaspoon
- Fine sea salt1 teaspoon
- Freshly ground black pepper1 teaspoon
- Dried bay leaves2 whole
- Black peppercorns1 teaspoon
- Flaky sea salt and freshly ground black pepper1 to taste
Oils & Condiments
- Soy sauce3 tablespoons
- Olive oil2 tablespoons
- Tahini1 tablespoon
- Dijon mustard1 teaspoon
- Soy sauce4 tablespoons
- Apple cider vinegar2 tablespoons
- Dry white wine200 ml
- Olive oil2 tablespoons
Utensils
- Large bowl
- Large pot
- Wire rack
- Large heavy skillet (cast iron preferred)
Method
1
Combine the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, salt and pepper in a large bowl and whisk together. In a separate jug, whisk the cold water, soy sauce, olive oil, tahini and Dijon mustard until smooth. Pour the wet mixture into the dry ingredients and stir briefly, then knead for 2–3 minutes until a firm, cohesive dough forms. Divide into 4 equal portions and flatten each into an oval escalope roughly 1.5cm thick. Wrap each escalope individually in a double layer of foil, twisting the ends tightly to compress the shape.
Approx. 15 minutes
2
Combine all the poaching broth ingredients in a large pot and bring to a gentle simmer over medium heat. Submerge the wrapped escalopes, cover, and poach at a gentle simmer — never a rolling boil — for 45 minutes.
Approx. 45 minutes
3
Remove the escalopes from the broth, unwrap, and allow to cool on a wire rack for 15 minutes until firm enough to handle. Pat each escalope very dry with kitchen paper.
Approx. 15 minutes
4
Place a large heavy skillet — cast iron preferred — over high heat until smoking. Add 1 tablespoon of olive oil, lay in the escalopes, and sear undisturbed for 4 minutes until a deep mahogany crust forms. Flip and sear the second side for 3 minutes. Transfer to a warm plate, tent loosely with foil, and set aside.
Approx. 7 minutes
5
Reduce the heat to medium-high and add the remaining 1 tablespoon of olive oil to the same skillet. Add the shallots and cook, stirring frequently, for 3 minutes until soft and translucent.
Approx. 3 minutes
6
Add the garlic and thyme leaves and cook, stirring, for 1 minute until fragrant.
Approx. 1 minutes
7
Add the girolles in a single layer and cook without stirring for 3 minutes until they release their liquid and begin to colour at the edges.
Approx. 3 minutes
8
Pour in the white wine and cook for 3 minutes, scraping up any browned bits from the base of the pan, until the wine is reduced by half.
Approx. 3 minutes
9
Add the vegetable stock and simmer for 4 minutes until the sauce is reduced and lightly syrupy.
Approx. 4 minutes
10
Remove the pan from the heat. Add the cold cubed vegan butter a few pieces at a time, swirling the pan constantly until each addition is fully emulsified and the sauce is glossy.
Approx. 2 minutes
11
Stir in the chopped parsley, taste, and adjust seasoning with flaky salt and black pepper.
Approx. 1 minutes
12
Return the escalopes to the pan just long enough to coat them in the sauce, then plate immediately with the girolles spooned generously over the top.
Approx. 1 minutes
