Roast seitan, tempeh with mushroom sauce

Main courses

  • Preparation:15 min
  • 35 min
  • Cooking time:20 min
  • people 4 people
Lactose-free
Vegan

Ingredients

  • **Ingredients for the preparation:**
  • A portion
  • A packet
  • Oil for cooking
  • A pinch of SEA SALT FINE ATLANTIC
  • A touch of pepper
  • **Ingredients for the mushroom sauce:**
  • 150 g mushrooms
  • 2 shallots
  • 150 ml of vegetable cooking cream
  • 1 tbsp.
  • 1 tbsp. CONDIMENTO BIANCO DI MODENA
  • Tarragon

Preparation

  1. Slice the seitan and the smoked tempeh. Cook them in a frying pan in a little oil. Chop the shallots and thinly slice the mushrooms.

  2. Cook the shallots in a little oil, then remove from the pan. Cook the mushrooms on a high heat in the same pan. Mix the mushrooms and the shallots together and add the cream. Season to taste with soy sauce, salt, pepper and balsamic vinegar.

  3. Top it off with a sprig of tarragon. Plate dressing: start with a slice of seitan, on which is placed a slice smoked tempeh. Finish off with another slice of seitan. Serve with noodles.