Seitan Paprikash

Seitan Paprikash

Ingredients:
1 cup (235 ml) water Bring the water to a boil in small saucepan. Add the
¼ cup (35 g) raw cashews cashews. Reduce the heat to a simmer and cook for
10 minutes. Drain and transfer to a small high-powered

Directions:
1½ cups (355 ml) vegetable broth,
divided blender and add ¼ cup (60 ml) of broth, vinegar, milk,
lemon juice, and a pinch of salt. Process until completely
1 tablespoon (15 ml) apple cider vinegar
smooth and set aside.
1 tablespoon (15 ml) unsweetened plain
vegan milk Combine the flour with a pinch of salt and pepper on a
1½ teaspoons fresh lemon juice shallow plate. Dredge the seitan in the flour to cover
Salt and pepper completely. Heat the oil in a large skillet over medium-
high heat. Cook the seitan (in batches) for 4 to 6 minutes,
⅓ cup plus 1 tablespoon (50 g)
all-purpose flour until browned. Turn over and cook the second side for
3 to 5 minutes until also browned. Remove and set aside.
3 (each 4 ounces, or 113 g) Quit-the-
Cluck Seitan cutlets (), cut
Reduce the heat to medium. Add the onions to the same
into quarters, or 12 nuggets ()
skillet, scraping any bits from the bottom. Cook for 4 to