ChickUN with mushroom sauce
1 box (12 ounces) vegan chicken cutlets or seitan
4 tablespoons olive oil, divided
1/2 large portobello mushroom (8 ounces), chopped
1/2 cup red wine or grape/cranberry juice
1 cup vegan beef style broth (I used 1 bouillon cube with 1 cup water)
3 tablespoons flour
3 tablespoons cold water
2 small carrots, chopped
1/2 medium onion, chopped
1 large rib celery, chopped
1. Preheat your oven to 400 degrees F. Heat 2 tablespoons olive oil into a large saucepan or 2 quart pot. Oil chicken cutlets on both sides, and the bottom of a medium sized baking pan with the other 2 tablespoons olive oil.
2. For mushroom sauce: Place mushrooms into saucepan/pot and cook for about 4 minutes, stirring frequently. They should look plump and slightly browned. Add red wine, cooking for about 3 minutes, or as long as it takes you to add your flour and cold water into a bowl, and whisk until all clumps are gone.
3. Add vegan beef broth and cook, stirring for about another 3 minutes. Slowly add flour and water mixture, and begin whisking, and then turning down to low to keep it heated. Place hicken, with both sides oiled, into the oiled pan and toss your chopped vegetables in with it.
4. Simply put it in the oven and cook for 12 minutes on each side, turning half way through your 24 minute cook time. To finish, place the chicken cutlets onto plate, cover it with the vegetables it cooked with, and pour the mushroom sauce over your chicken and vegetables.
I hope you enjoy!
Source of recipe: I pretty much just made an adaptation to an old mushroom sauce recipe and included meatless products.