Seitan 'Steak' with Wild Mushroom Gravy and Potato Pancakes

Ingredients

• 1.5 lbs Seitan
• 3 tbsp Olive Oil
• 1 lb Mixed Wild Mushrooms
• 2 medium Shallots
• 3 cloves Garlic
• 2 cups Vegetable Broth
• 0.5 cup Dry Red Wine
• 2 tsp Fresh Thyme
• 2 lbs Potatoes
• 0.5 medium Onion
• 2 tbsp Potato Starch
• 0.5 cup Vegan Sour Cream

Instructions

1. 1Slice the 1.5 lbs of seitan into four steak-like pieces. In a bowl, combine 1 tbsp of the 3 tbsp olive oil with 1 clove of the 3 cloves garlic (minced) and 1 tsp of the 2 tsp fresh thyme. Add the seitan steaks to this mixture and let them marinate for at least 30 minutes.
2. 2Peel and finely chop the 2 medium shallots and mince the remaining 2 cloves of garlic. Heat 1 tbsp of the 3 tbsp olive oil in a 10-inch skillet over medium heat (325°F / 160°C). Add the chopped shallots and cook for 3-5 minutes until softened, then add the minced garlic and cook for 1 minute more until fragrant.
3. 3Add the 1 lb of mixed wild mushrooms to the skillet. Cook, stirring occasionally, for 8-10 minutes until the mushrooms have released their liquid and are nicely browned. Pour in the 0.5 cup of dry red wine to deglaze the pan, scraping up any browned bits from the bottom, and let it bubble and reduce by half, about 2-3 minutes.
4. 4Pour in the 2 cups of vegetable broth and add the remaining 1 tsp of fresh thyme. Bring the gravy to a simmer and cook for 10-15 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Set the gravy aside.
5. 5Peel the 2 lbs of potatoes and grate them using the large holes of a box grater. Peel and finely grate the 0.5 medium onion. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much excess moisture as possible. In a bowl, combine the squeezed potatoes and onion with the 2 tbsp of potato starch and the 0.5 cup of vegan sour cream. Mix thoroughly.
6. 6Heat the remaining 1 tbsp of olive oil in a clean 10-inch skillet over medium-high heat (375°F / 190°C). Drop heaping tablespoons of the potato mixture into the hot skillet, flattening each one into a pancake shape with the back of the spoon. Cook for 4-6 minutes per side, until golden brown and crispy. You may need to cook these in batches, adding a little more oil if the pan becomes dry. Transfer the cooked pancakes to a plate lined with paper towels.
7. 7Wipe out the skillet used for the pancakes and add the remaining 1 tbsp of the 3 tbsp olive oil. Heat the oil over medium-high heat (375°F / 190°C). Carefully place the marinated seitan steaks in the hot skillet. Sear the seitan for 4-5 minutes per side, until deeply browned and heated through.
8. 8Serve the seared seitan steaks immediately with the warm wild mushroom gravy spooned over the top, alongside the crispy potato pancakes.

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