Seitan-Cashew Blanquette

Ingredients

• 200 g gourmet seitan [UK 7 oz.]
• 200 g white mushrooms [UK 7 oz.]
• 1 small yellow onion
• 1 medium carrot
• 1½ Tbsp olive oil
• 250 ml water [UK 1½ cup]
• 50 ml dry white wine [UK ¼ cup]
• 100 ml plain soy cream [UK ½ cup ]
• Half a vegetable bouillon cube, or 1 teaspoon bouillon powder
• 1 Tbsp soy sauce
• 1 tsp garam masala or ½ tsp nutmeg or allspice
• 1½ Tbsp cashew butter
• Salt and pepper to taste

Instructions

• Cut the seitan into bite-size strips, slice the mushrooms, dice the onion and chop the carrot into rounds. Heat the olive oil in a cast-iron stockpot (a sauté pan with high sides or a large saucepan will also do) over medium heat and sauté these ingredients, stirring often.
• Once the onions begin to brown, add the water, white wine, soy cream, bouillon, soy sauce, and spice. Cook for about 15 minutes over medium-low heat (just below simmering), stirring occasionally.
• Taste and add salt and pepper if desired. Remove from heat and incorporate the cashew butter to make the sauce creamier. Serve with rice or quinoa.