Lactose free Vegetarian
cooking time

50m

difficulty 1
cooking time

50m

difficulty 1
Lactose free Vegetarian

Seitan steak with creamy sauce, served with roasted potatoes and a salad

Seitan steak with creamy sauce, served with roasted potatoes and a salad

Step 1

Preheat the oven to 190°C. Cover a baking sheet with baking paper.

Step 2

Mix the potato wedges with a dash of peanut oil, the rosemary and a good deal of salt and pepper. Mix well. Sprinkle with the cornstarch and make sure all wedges are covered.

Step 3

Pour the wedges onto the baking sheet, spread them out in one layer and bake in the oven for 40 minutes or until golden brown, crispy and cooked through.

Step 4

Meanwhile, in a salad bowl, mix 1/2 shallot with the olive oil and vinegar. This will soften the shallot’s flavor. Place the lettuce on top, but do not mix with the shallot yet.

Step 5

Heat peanut oil in a small pan over high heat. Sear the seitan steaks on both sides, until they are nicely browned. Then lower the heat and continue to fry them until the insides are warm. Sprinkle with soy sauce and season with a good deal of black pepper. Remove the seitan steaks from the pan and keep them warm.

Step 6

Add a spoonful of oil to the pan along with half the shallot. Fry the shallot until tender and add the Pa’lais Sauce Shiitake. Season with salt and pepper, stir well and remove from heat.

Step 7

Just before serving, mix the lettuce with the shallot and season with salt and pepper.

Tip 1

Have you bought a seitan steak already packed with a flavorful marinade? Then you can omit the soy sauce and use the seitan marinade.

Tip 2

Extra flavor in the sauce? Add some chopped thyme.

Pa'lais star

Pa’lais Sauce Shiitake

Ingredients

750 gr (floury) potatoes, unpeeled, washed and cut into narrow wedges

1 tsp rosemary

1,5 tbsp cornstarch

Peanut oil, salt and pepper

1/2 shallot, in fine rings or cubes

2 tbsp olive oil

2 tbsp wine vinegar or apple cider vinegar

4 large handfuls of mixed lettuce

2 seitan steaks (±200 grams), without marinade (see tip)

1 tbsp soy sauce

1/2 shallot, finely sliced or diced

1 cup of Pa’lais Sauce Shiitake

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