Monday, October 12, 2009

Seitan Cutlets with Mustard and Apple Cider Sauce

Today is one of those days when my best-laid plans go up in smoke. A good friend of ours was scheduled to fly in to town tonight and we were all going out for dinner. Well, as would be the case he got stuck in weather and missed his connecting flight so dinner was off. This meant a mad dash to figure out what I could make for dinner without much prep work. Also since the weather has turned cool my mind naturally goes to “mid-western meat and potatoes” types of meals.

When life happens I am happy to have seitan cutlets in the freezer. Since these cutlets have mustard in them I decided to make a mustard and apple cider sauce/gravy to go over the cutlets. Potatoes and broccoli sounded like goods sides to go with this meal. Here is what I made for dinner tonight.

Seitan Cutlets with Mustard and Apple Cider Sauce


½ red onion, finely minced
3 cloves garlic, peeled and finely minced
¼ cup water to sauté aromatics
¼ cup Dijon mustard
3/4 cup apple cider
¼ cup apple cider vinegar
1 tablespoon whole-wheat flour
2 tablespoons tarragon, finely minced
3 steam/baked seitan cutlets


Water sauté the onion and garlic in water. Cook until the vegetables are soft.

Whisk together the Dijon, apple cider, vinegar and flour until there are no more lumps. Add the liquid to the aromatics and cook for a few minutes until the sauce bubbles and begins to thicken.

Crisp the thawed seitan cutlets in a lightly greased heavy bottomed skillet (preferably cast iron).

You have two options for serving. Either serve a pool of the sauce on the bottom of the plate and a seitan cutlet on top. Or have the cutlet more family style with the sauce poured over the cutlet and starch.

Nutritional Information:

Amount Per Serving
Calories - 296.82
Calories From Fat (10%) - 29.9

Total Fat - 3.45g
Saturated Fat - 0.47g
Cholesterol - 0mg
Sodium - 875.18mg
Potassium - 523.05mg
Total Carbohydrates - 32.66g
Fiber - 3.74g
Sugar - 1.9g
Protein - 34.54g


We both enjoyed this hearty mid-western style fare. The sauce was tangy, sweet and spicy. To quote the hubby "this is a good addition to the repertoire of sauces". This is coming from a man that doesn't like mustard but liked this sauce. "Enjoy.


  1. looks good, i made a barley soup that was really close to your recipe, i think i minused just a few things, ill be tasting it soon. how has everything been in maryland?

  2. Michelle,

    Thanks! We both thought it was a very "traditional" meal.

    I hope your barley soup turns out. You need to let me know how if both you and Walter like it.

    It is late here (11:30) so I was just turning in because 6:15 comes early.

    I will follow up with you tomorrow morning, have a good evening,


  3. Sounds like a great quick meal...seitan saves the day. Hope your friend gets in ok.

  4. Rose,

    Thank goodness for seitan in the freezer.

    Our friend got in around 11 pm. We are having dinner together tonight. The nut roast will have to wait until later this week.



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