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

Active: 45 min Total: 45 min
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

Metric
Servings:
4
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

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Prep

  1. 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)
  2. Tarragon - Finely chop tarragon. (Can be done up to 1 day ahead)
  3. Potatoes - Peel and cube potatoes.

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Make

  1. Heat oven to 425F / 218C.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).
  8. Use a masher to mash potatoes with sour cream, butter (portion for potatoes), and some salt.
  9. Serve seitan and sauce over mashed potatoes. Enjoy green beans on the side.

Nutrition Facts

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Reviews

Ratings

Original (42)
Gluten-free (5)
Paleo (3)
Vegetarian (2)

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.

By: Markell
Posted: Jan 02, 2021
Diet: Original
1 Helpful

21 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.

By: Eric
Posted: Aug 30, 2021
Diet: Original
0 Helpful

Yum!! So good

By: Sarah
Posted: Jul 31, 2021
Diet: Original
0 Helpful

Used chicken breasts, and subbed basil for tarragon. Turned out very well! We all loved it!

By: Elissa
Posted: Feb 25, 2021
Diet: Original
0 Helpful

Made mashed sweet potatoes because we had some. I liked the sweet with the savory. Everything else was really good!

By: Jennifer
Posted: Feb 02, 2021
Diet: Original
0 Helpful

It came out wonderful!

By: Sharon
Posted: Jan 17, 2021
Diet: Original
0 Helpful

Another home run for us.

By: Nancy
Posted: Jan 13, 2021
Diet: Paleo
0 Helpful