Seared Seitan with Tarragon Pan Sauce
and green beans / mashed potatoes
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
- 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
- Green beans - 1 lb, trimmed
- Oil, olive - 1 Tbsp
- Mustard, Dijon - 2 tsp (preferably whole grain)
- Vinegar, balsamic - 1/2 tsp
- Potatoes, Russet - 1 lb, peeled and cubed
- Sour cream - 2 Tbsp (sub plain or Greek yogurt)
- Butter - 2 Tbsp
Nutrition Facts
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.
Nutrition Facts
Reviews
Ratings
Most Helpful
So many substitutions, I'm not sure if I made the recipe! Subbed tilapia for pork. Thyme for tarragon and Sweet potato fries for mashed potatoes. Yum, and felt fancy with the pan sauce.
1 Helpful19 reviews
Used chicken breasts, and subbed basil for tarragon. Turned out very well! We all loved it!
0 HelpfulMade mashed sweet potatoes because we had some. I liked the sweet with the savory. Everything else was really good!
0 HelpfulMore work than normal but we loved it! Tarragon is one of my favorite herbs so that helps! Green beans were so good too. We normally don’t always do the starch but I indulged with potatoes and will use sour cream more often.
0 Helpful