Ingredients
Method
- Heat half the oil in a large, deep frying pan over a medium-high heat. Fry the seitan for 4 to 5 minutes until browned at the edges, then lift out onto a plate.
- Add the remaining oil and cook the onion for 4 minutes until soft.
- Turn the heat up, add the mushrooms and cook for 8 minutes, stirring only now and then, until their liquid has cooked off and they are well browned.
- Lower the heat to medium. Add the garlic and paprika and stir for 1 minute. Sprinkle over the flour and stir for 1 minute more.
- Gradually stir in the stock, then the mustard and soy sauce. Return the seitan to the pan and simmer for 5 minutes until thickened.
- Take the pan off the heat, leave it to stand for 1 minute, then stir in the yoghurt. Season with salt and pepper and scatter with the parsley.
- Serve over rice, tagliatelle or mashed potato.
Notes
- Add the yoghurt off the heat, once the sauce has stopped bubbling. It can split if it boils.
- Give the mushrooms room. In a crowded pan they steam rather than brown, so cook them in two batches if your pan is small.
Nutrition per serving
- Protein
- 34 g
- Energy
- 287 kcal
- Carbs
- 17 g
- Fat
- 11 g
- Fibre
- 3.4 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.