Seared Seitan with Tarragon Pan Sauce
and green beans / mashed potatoes

Name: Seared Seitan with Tarragon Pan Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 16 oz Seitan, cubed (sub extra-firm tofu); 2 cloves Shallots, diced; 2 tsp Tarragon, fresh, finely chopped; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 1 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon (preferably whole grain); 2 Tbsp Flour, all-purpose; 1 1/2 cups Stock, any type; 1 lb Green beans, trimmed; 1 Tbsp Oil, olive; 2 tsp Mustard, Dijon (preferably whole grain); 1/2 tsp Vinegar, balsamic; 1 lb Potatoes, Russet, peeled and cubed; 2 Tbsp Sour cream (sub plain or Greek yogurt); 2 Tbsp Butter

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Tarragon adds a feeling of elegance and rich flavor to pan sauce that's made with seitan. Serve it with green beans and mashed potatoes for a classic, comforting meal.

Ingredients

Metric

Servings:

Seared Seitan with Tarragon Pan Sauce:

Seitan - 16 oz , cubed (sub extra-firm tofu)
Shallots - 2 cloves , diced
Tarragon, fresh - 2 tsp , finely chopped
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Vinegar, apple cider - 1 Tbsp
Mustard, Dijon - 2 tsp (preferably whole grain)
Flour, all-purpose - 2 Tbsp
Stock, any type - 1 1/2 cups

Dijon Green Beans:

Green beans - 1 lb , trimmed
Oil, olive - 1 Tbsp
Mustard, Dijon - 2 tsp (preferably whole grain)
Vinegar, balsamic - 1/2 tsp

Mashed Potatoes:

Potatoes, Russet - 1 lb , peeled and cubed
Sour cream - 2 Tbsp (sub plain or Greek yogurt)
Butter - 2 Tbsp

Prep

Seitan / Shallots / Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tarragon - Finely chop tarragon. (Can be done up to 1 day ahead)
Potatoes - Peel and cube potatoes.

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Make

Heat oven to 425F / 218C.
Place potatoes in a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
Meanwhile, toss green beans with olive oil, mustard (portion for green beans), and balsamic vinegar. Season with some salt and pepper and spread out on a sheet pan. Roast until tender, shaking the pan halfway through cooking, 18 to 20 minutes.
Once green beans are roasting, heat a large skillet with cooking oil over medium heat. Add seitan and sear on all sides until golden, 6 to 8 minutes.
Add butter (portion for seitan) to pan with seitan. When butter melts, add shallots and tarragon. Saute until shallots are soft, 2 to 3 minutes. Stir in apple cider vinegar and mustard (portion for seitan).
Add flour to seitan and stir until no dry spots remain. Slowly pour in stock while whisking. Simmer sauce until thickened, 2 to 3 minutes. Season with some salt and pepper. Set aside, covered to keep warm.
Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).
Use a masher to mash potatoes with sour cream, butter (portion for potatoes), and some salt.
Serve seitan and sauce over mashed potatoes. Enjoy green beans on the side.

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