4 Servings 15 min Cook
1 1/2 Tbsp Olive Oil
2 Medium (2-1/2" dia) Onions
16 Oz Seitan
3 Cup sliced Mushrooms
2 Fl oz Red Wine
1/2 Cup Almond Milk
1/2 Cup Coconut Milk
2 Tbsp Wheat Flour
2 Tsp Paprika
1 Dash Salt
1 Dash Pepper
1 Tbsp Parsley
Heat the oil in a wide skillet.
Add the onions and sauté over medium heat until translucent.
Add the seitan and mushrooms, cover, and cook, stirring occasionally, until the onions are golden brown and the seitan is touched here and there with golden brown.
Pour in the wine and stir.
In a small bowl or glass, use about half of the coconut milk to dissolve the flour into a smooth paste, using a whisk.
Add the remaining coconut milk, and whisk again.
Stir in the paprika and cook over low heat for 5 minutes longer.
Pour the sauce into the skillet with the seitan and mushrooms.
If the sauce becomes too thick, loosen with a little additional nondairy milk.
Season with salt and pepper and serve at once on its own or over grains.
Garnish each serving with a sprinkling of extra paprika and some parsley.