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.
Tags
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
392
Just a moment...
% Daily Value
Total Fat
21g
33%
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Saturated Fat
7g
36%
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Trans Fat
0g
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Cholesterol
18mg
6%
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Sodium
270mg
11%
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Total Carbohydrate
34g
11%
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Dietary Fiber
6g
23%
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Sugars
5g
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Protein
20g
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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
Amount Per Serving
Calories
392
Just a moment...
% Daily Value
Total Fat
21g
33%
Just a moment...
Saturated Fat
7g
36%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
18mg
6%
Just a moment...
Sodium
270mg
11%
Just a moment...
Total Carbohydrate
34g
11%
Just a moment...
Dietary Fiber
6g
23%
Just a moment...
Sugars
5g
Just a moment...
Protein
20g
Just a moment...
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 Helpful21 reviews
Substituted basif for the Tarragon in the pan sauce.. Everyone loved this dish. The only issue was the green beans did not cook all the way. Next time I may try to put them in 5-10 minutes sooner. These were larger than normal green beans.
0 HelpfulUsed 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 Helpful