Very good to all! Today I bring you a recipe that you will love. I’m talking about Seitan fillets stuffed with mushrooms and tomato, as well as other vegetables. To give you an idea, these fillets are “cachopo” style but in a vegan version and the filling is purely vegetable.

The best thing about this recipe is that I have prepared it as part of a La Finestra Sul Cielo challenge in which we have set out to show that there are many 100% vegetable options rich in protein and for all tastes. Some colleagues have been making recipes with tofu and tempeh, and today I’m in charge of seitan. But what you are going to like the most is that the people of La Finestra Sul Cielo are giving away ONE YEAR OF FREE VEGETABLE PROTEIN. Yes, that’s right. Do you freak out? I do.


12 Seitan fillets
4 oyster mushrooms
1 onion
Tomato sauce
1 tablespoon chickpea flour
1/2 glass of water
Wheat flour
Garlic powder or flakes
Sweet paprika
Hot paprika
Olive oil
Sunflower oil

Step by step

  1. Filetize the seitan, leaving it slightly thick so that it has strength and consistency.
  2. Let them rest in a plate.
  3. Mince an onion very finely and sauté it with a drizzle of olive oil until it acquires a semi-transparent color.
  4. At that moment, add the finely chopped mushrooms and Brown well.
  5. When ready, add tomato sauce until it slightly covers all the filling and mix.
  6. Keep over medium heat until the tomato sauce reduces and thickens.< /li>
  7. Put out the fire and reserve.
    We cut the seitan into fillets and prepare the vegan filling

    Cut the seitan into fillets and prepare the vegan filling

  8. Prepare a deep dish with wheat flour, chopped dried parsley and garlic powder or flakes. Mix well.
  9. In a bowl, mix 1 tablespoon of chickpea flour, 1/2 cup of water, 1 small teaspoon of sweet paprika and 1/2 of hot paprika. Beat very well with a fork until the mixture is homogeneous.
  10. Take two seitan fillets of the same shape and size and dip them in the chickpea flour mixture that we have prepared.
  11. Then, we place them on a plate and, on one of them, we place a little bit of filling that is distributed throughout the base. Don’t overfill, as it will be difficult to close later.
  12. We close with the other seitan fillet, as if it were the bread of a sandwich.
  13. We coat it in flour, both for its sides as above and below.
  14. Let it rest on a plate.
    We fill the fillets with seitan and coat them

    We fill the seitan fillets and coat them

  15. Once that’s done with all the fillets, we’re going to batter them again. This will give them the PERFECT consistency and they won’t fall apart in the pan.
  16. So we take our battered stuffed seitan fillets again, wet them on both sides with the chickpea flour mixture and return to coat them in flour, pressing very gently with your hands, so that the flour adheres well. Make sure the edges are well closed.
  17. Now, in a hot frying pan with a generous splash of sunflower oil, sauté both sides. We will keep it over medium heat until it browns well.
  18. And that’s it! Accompany it with some baked potatoes or a salad.
    We batter the vegan fillets again and brown them in the pan

    We coat the vegan fillets again and brown them in the pan

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