Vegan Zürcher Geschnetzeltes (Zurich-Style Sliced 'Meat')

Ingredients

• about 450 g Seitan
• about 450 g Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1/2 cup Dry white wine
• 1 cup Vegetable broth
• 1/2 cup Cashews
• 2 tablespoons Nutritional yeast
• 2 tablespoons Vegan butter
• 1/4 cup Fresh parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 4 medium Potatoes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1/2 cup of cashews in a heatproof bowl and cover them with very hot water. Let them soak for at least 30 minutes, then drain them completely.
2. 2Slice the about 450 g of seitan into thin strips, about 0.635 cm thick. Grate the 4 medium potatoes coarsely. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
3. 3In a 30.48 cm skillet, melt the 2 tablespoons of vegan butter over medium heat (175°C / 176.7°C). Add the sliced about 450 g of seitan and cook for 5-7 minutes, stirring occasionally, until it is lightly browned. Remove the seitan from the skillet and set it aside on a plate.
4. 4In the same 30.48 cm skillet, add the about 450 g of sliced mushrooms and the 1 medium onion, which has been diced. Cook over medium heat (175°C / 176.7°C) for 8-10 minutes, stirring often, until the mushrooms are softened and the onion is translucent. Add the 2 cloves of minced garlic and cook for 1 minute more until fragrant.
5. 5Pour the 1/2 cup of dry white wine into the skillet. Let it bubble and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until the wine has reduced slightly.
6. 6Add the 1 cup of vegetable broth to the skillet and bring the mixture to a simmer. While it simmers, combine the drained 1/2 cup of cashews with the 2 tablespoons of nutritional yeast and 2 tablespoons of water in a blender. Blend until completely smooth and creamy. Pour this cashew cream into the skillet and stir well to combine with the mushroom mixture.
7. 7Return the browned about 450 g of seitan to the skillet. Stir everything together and let it simmer gently over medium-low heat (150°C / 148.9°C) for 10-15 minutes, or until the sauce has thickened to your liking. Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Finally, stir in the 1/4 cup of chopped fresh parsley.
8. 8While the seitan mixture is simmering, heat 1 tablespoon of vegan butter in a separate 25.4 cm skillet over medium heat (175°C / 176.7°C). Divide the squeezed grated potatoes into 4 equal portions and form each portion into a flat patty. Carefully place the potato patties into the hot skillet and cook for 5-7 minutes per side, until they are golden brown and crispy. You may need to cook them in batches.
9. 9Serve the Vegan Zürcher Geschnetzeltes immediately spooned over the crispy potato patties.

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