Roast Seitan with Glazed Turnips and Rich Mushroom Jus
68 min 1 serving 452 kcal · 39 g proteinLevel: Expert
The nutritionist's note
452 kcal for 39 g of protein, 33 g of it from the seitan: a protein density that is rare at this calorie level. The jus is built with no added fat, by reduction alone. 4.8 mg of non-heme iron, with the tomato paste as the vitamin C source. 0 µg of B12: no fortified ingredient here.
Ingredients
1 serving
- seitan130 g
- turnips200 g
- button mushrooms80 g
- carrots80 g
- vegetable stock300 ml
- red wine80 ml
- olive oil15 g
- tomato paste15 g
- maple syrup8 g
- fresh thyme2 g
Method
- 1
Preheat the oven to 180 °C. Pat the seitan (130 g) dry and brown it for 6 minutes on all sides in a casserole with 8 g of olive oil.
- 2
Set it aside and sauté the sliced mushrooms (80 g) in the same casserole for 6 minutes, until they have released then lost their water and start catching on the bottom.
- 3
Add the tomato paste (15 g), cook it dry for 1 minute, deglaze with the red wine (80 ml) and reduce almost to a glaze.
- 4
Add the stock (300 ml) and the thyme (2 g) and reduce uncovered for 25 minutes, down to a syrupy jus of about 80 ml.
- 5
Meanwhile, turn the turnips (200 g) and carrots (80 g) into 4 cm faceted pieces.
- 6
Lay them in a single layer in a sauté pan with 7 g of oil, the maple syrup (8 g) and water halfway up, cover with a disc of baking paper and cook for 20 minutes.
- 7
Remove the paper and let the water evaporate for 6 minutes, shaking the pan: the vegetables then take on a glossy glaze. This is the moment that goes wrong — one minute too long and the sugar caramelises, then turns bitter.
- 8
Bake the seitan for 12 minutes, rest it for 5 minutes, slice it and coat it with the strained jus.
Nutrition facts
per serving
| Energy | 452 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 31.9 g |
| Fat | 18.7 g |
| Fibre | 9.6 g |
| Iron | 4.7 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- sulphites
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