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Wheat Cutlets in Mushroom Gravy



This is one of our favorite easy suppers. I picked up the recipe at a restaurant in Victoria, B.C., and tweaked it a little. If you are new to seitan, it's made from wheat, magically transformed into tender, tasty morsels. Look for it in the cooler section. At New Seasons it comes in a blue box, made by White Wave.


1-2 T. oil
1 onion (about 5 oz.) diced
340 g12 oz. mushrooms, sliced
230 g8 oz. seitan, cut into bite-sized pieces
470 ml2 c. water
44 ml3 T. shoyu or other soy sauce
1 ml1/4 tsp. black pepper

44 ml3 T. tapioca starch (or corn starch)
59 ml4 T. cold water

about 20 oz. potatoes, boiled


Saute onions, mushrooms and seitan. Add the water and the seasonings and bring to a boil. Stir the cold water and tapioca starch together and add to thicken the gravy. Serve over mashed potatoes (I just boil them and we use a fork to break them up on our plates.)