Seitan-Cashew Blanquette


  • 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


  • 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.

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