Seitan Mushroom Pan with Couscous

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 60 g seitan (Seitanfix), or 150 ready-made seitan or tofu
  • 500 ml vegetable stock
  • 100 g couscous
  • 1 small onion (s)
  • some paprika powder
  • 250 g mushrooms, fresh
  • 1 tablespoon butter
  • 150 ml soy cream (soy cream cuisine)
  • some salt and pepper
  • some parsley, fresh
  • Oil for frying
Seitan Mushroom Pan with Couscous
Seitan Mushroom Pan with Couscous

Instructions

  1. Stir 60 ml of boiling water into the fixed seitan powder and work it into a malleable mass. Cut these into small pieces of approx. 1 x 1 cm. Briefly cook the seitan pieces in the boiling vegetable stock. Remove the pieces as soon as they float on the liquid.
  2. Pour 100 ml of boiling water over the couscous, add 50 ml of the vegetable stock from the side preparation and leave to swell for 10 minutes, covered.
  3. Clean the mushrooms with a kitchen towel, remove the ends of the stems and cut into quarters.
  4. Finely chop a small onion and fry it with a little oil in a hot pan. As soon as the onions are translucent, add pieces of seitan and season with paprika powder. Continue frying for 2 minutes over high heat. Then add the mushrooms and cook over medium heat with the lid on the pan for 5 - 10 minutes until the mushrooms are cooked through. Stir occasionally. Finally stir in the butter and add the soy cream.
  5. Season with salt, pepper and parsley and serve with the couscous.

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