Sliced seitan Zurich style

Method

1. 

   1Mashed potatoes

   Cook the potatoes in salted water for approx. 20 mins until tender, then drain. Warm the milk with the butter, nutmeg and salt. Pass the potatoes through a food mill or mash them, then gradually stir in the warm milk until smooth. Do not stir for too long, or the mash will become gluey. Cover and keep warm.

2. 

   2Broccoli

   Cook the broccoli in plenty of salted water for approx. 4 mins until just tender, then drain. Toss with the olive oil, season with salt and pepper and keep warm.

3. 

   3Seitan

   Season the seitan with paprika, salt and pepper and dust with flour. Heat the oil in a wide frying pan, fry the seitan for approx. 3 mins until golden brown, then remove from the pan.

4. 

   4Sauce

   Fry the mushrooms over a high heat in the same pan for approx. 3 mins. Add the butter and onion and sweat for approx. 2 mins. Deglaze with the white wine and reduce slightly. Pour in the water, stock and cream and bring to the boil. Stir in the cornflour mixture and simmer for approx. 1 min until the sauce thickens. Add the seitan and just heat through. Stir in the parsley and season to taste with salt and pepper.

5. 

   5To serve

   Arrange the seitan ragout on plates with the mashed potatoes and broccoli.

Tip 1:

Add the seitan to the sauce only at the very end and do not let it boil again – this keeps it nice and juicy and the crust crisp.

Tip 2:

Instead of white wine, use more water and a squeeze of lemon juice.

Tip 3:

Instead of mashed potatoes, a crispy rösti goes well, just like the Zurich original.