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1
Heat the oil in a wide skillet.
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2
Add the onions and saute over medium heat until translucent.
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3
Add the seitan and mushrooms, cover, and cook, stirring occasionally, until the onions are golden brown and the seitan is browned here and there.
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4
Pour in the wine and stir.
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5
Place the flour in a small bowl.
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6
Use some of the rice milk to dissolve the flour into a smooth paste.
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7
Add the remaining rice milk, dissolved flour, and Silk creamer to the skillet and stir together.
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8
Stir in the paprika and cook over low heat for 5 minutes longer.
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9
If the sauce becomes too thick, thin with a little additional rice milk.
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10
Season with salt and pepper and serve at once.
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11
To extend the Parisian theme, serve with Salade Janine (page 187) as a first course, then follow with the seitan dish and an easy side dish of broccoli, asparagus, or Brussels sprouts.
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12
See suggestions under My Favorite Simple Vegetable Side Dishes (page 203).
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13
This dish also pairs well with cooked grains of your choice (see Easy Ways to Dress Up Grains, page 95), potatoes, or sweet potatoes.
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14
A combination of sweet and white potatoes, sauteed in olive oil, is good with this.
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15
Complete the meal with a simple salad of greens and tomatoes.
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16
Calories: 313
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17
Total Fat: 11g
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18
Protein: 33g
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19
Carbohydrates: 20g
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20
Fiber: 4g
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21
Sodium: 615mg
