Vegan Zürcher Geschnetzeltes with Rösti

Ingredients

• 1 lb Seitan
• 1 lb Cremini Mushrooms
• 1 medium Yellow Onion
• 2 cloves Garlic
• 1/2 cup Dry White Wine
• 1 cup Vegetable Broth
• 1 cup Vegan Heavy Cream
• 1 tablespoon Lemon Juice
• 2 tablespoons Fresh Parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 lb Potatoes
• 4 tablespoons Vegan Butter

Instructions

1. 1Prepare the seitan by shredding the 1 lb of seitan into thin strips. Slice the 1 lb of cremini mushrooms into 1/4-inch thick slices. Dice the 1 medium yellow onion and mince the 2 cloves of garlic.
2. 2For the Rösti: Coarsely grate the 2 lb of potatoes. Place the grated potatoes in the center of a clean kitchen towel and twist tightly to squeeze out as much excess moisture as possible. In a 12-inch non-stick skillet, melt 2 tablespoons of the 4 tablespoons of vegan butter over medium heat (350°F / 175°C). Add the squeezed potatoes and press them down evenly to form a large pancake. Cook for 10-12 minutes, until the bottom is golden brown and crispy. Carefully flip the potato pancake and cook for another 10-12 minutes until the second side is also golden brown and crispy. Transfer the Rösti to a plate and keep warm.
3. 3In a separate large skillet, melt the remaining 2 tablespoons of vegan butter over medium heat (350°F / 175°C). Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
4. 4Add the sliced mushrooms to the skillet with the onions and garlic. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender and lightly browned.
5. 5Add the shredded seitan to the skillet with the vegetables. Cook for 5-7 minutes, stirring occasionally, until the seitan is lightly browned.
6. 6Pour in the 1/2 cup of dry white wine and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
7. 7Pour in the 1 cup of vegetable broth and the 1 cup of vegan heavy cream. Bring the mixture to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
8. 8Stir in the 1 tablespoon of lemon juice, 2 tablespoons of fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
9. 9Serve the Vegan Zürcher Geschnetzeltes immediately spooned over the prepared Rösti.

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