Of which 4.6 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (seitan) · Low in fat
Allergens gluten
Braised seitan with mushrooms and mashed potatoes
Seitan slowly braised in white wine, with mushrooms and creamy mashed potatoes.
Ingredients
- 320 g (11½ oz) seitan, thickly sliced
- 400 g (14 oz) white button mushrooms, quartered
- 1 large onion, cut into half-moons (150 g / 5½ oz)
- 3 cloves garlic, minced (15 g / ½ oz)
- 60 ml (¼ cup) white wine
- 2 tbsp olive oil (20 g / ¾ oz)
- 15 g (½ oz) wheat flour
- 100 g (3½ oz) tomato puree
- 10 g chopped fresh parsley
- 320 g (11½ oz) potato for mashing
- 2 bay leaves (0.4 g)
- salt and black pepper, to taste
- water, as needed — if needed
Method
- Boil the potatoes in salted water until tender, 20 minutes. Drain and mash with a fork or potato ricer until smooth. Season with salt and a drizzle of olive oil.
- In a deep skillet, heat the olive oil and sear the seitan slices for 2 minutes per side, until golden. Set aside.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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