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Vegan Without Borders by Robin Robertson – Recipe and Giveaway
DIANNE'S VEGAN KITCHEN16Ingredients
55Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 4 seitan cutlets (or 8 ounces seitan, thinly sliced)
- ground black pepper
- salt
- 1 small yellow onion (or 2 shallots, minced)
- 1 tsp. tomato paste
- 8 oz. fresh mushrooms (single variety or assorted, thinly sliced)
- 1/3 cup dry white wine
- 1 Tbsp. soy sauce
- 1 tsp. caraway seeds (crushed or whole)
- 1 tsp. Hungarian paprika (sweet)
- 1/2 tsp. dried thyme (optional)
- 1 1/2 cups vegetable broth
- 1 Tbsp. cornstarch (dissolved in 2 tablespoons water)
- 1 tsp. sauce (browning, optional, Kitchen Bouquet or Gravy Master are vegan)
- 1/2 cup vegan sour cream
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium820mg34% |
| Potassium320mg9% |
| Protein3g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C6% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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