Seitan fillets in pepper sauce: vegan recipe in 20 minutes

Seitan is a good product to keep in the fridge when we follow a vegetarian or vegan diet, or in the case of wanting to reduce meat consumption. Those who are not so convinced by tofu because of its texture are usually more liked, and it is perfect to cook it in the style of classic pork or chicken preparations.

This recipe for seitan fillets in pepper sauce, slightly modified from the vegan blog Danza de Fogones, is the simplest, great to prepare a nutritious and rich meal in less than half an hour. Non-vegans can always use plain cream or use chicken broth instead of vegetables; it is a plate that adapts well to many modifications.

To give it an extra point of flavor and a crunchy touch when serving, we start the sauce by browning the peppercorns together with a laminated clove of garlic, which we remove when it is well browned without actually burning. It is totally optional; We can always add a touch of flavor to the sauce by dressing with granulated garlic towards the end.


For 2 persons
  • Seitan cut into fillets 250 g
  • Garlic clove (optional) 1
  • 2 teaspoons black peppercorns
  • White wine 60 ml
  • Vegetables soup 60 ml
  • Vegetable liquid cream (soy, oats, rice, coconut ...) 200 ml
  • Sweet or hot paprika, to taste
  • Dried thyme to taste
  • Ground black pepper to taste
  • Salt to taste
  • Extra virgin olive oil

How to make seitan fillets in pepper sauce

Difficulty: Easy
  • Total time 20 m
  • Elaboration 2 m
  • Cooking 18 m

Drain the seitan from the possible liquid in its container, cut into thin fillets and dry gently with kitchen paper. Heat a little oil in a pan or casserole and brown over high heat on both sides. Remove and reserve.

Slice the peeled garlic clove (optional). Add a little more oil to the pan, heat over medium heat, and add the peppercorns and garlic. Let them release their aromas and the garlic brown until crisp, with care as it burns quickly. Remove the garlic and reserve.

Turn up the heat, add the wine and let the alcohol evaporate after a couple of minutes. Add the stock and thyme, stir well and add the cream and paprika. Salt lightly (the broth is usually salty) and return the seitan, covering it well with the liquid.

Cook over medium heat for a few minutes until the sauce thickens a bit and serve with the garlic chips and a little extra ground black pepper on top.

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