NUTRITION

SERVINGS

INGREDIENTS

6 oz seitan

1.5 cup cremini mushrooms

1 medium Yukon Gold potato

0.25 cup plain non-fat Greek yogurt

1 tsp olive oil

0.25 cup low-sodium vegetable broth

1 tbsp tomato paste

1 tbsp balsamic vinegar

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Peel and dice the Yukon Gold potato into 1-inch cubes. Place in a pot of cold salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 2

  While the potato boils, slice the seitan into bite-sized strips and thinly slice the cremini mushrooms.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the seitan and mushrooms, sautéing for 6-8 minutes until the mushrooms have released their moisture and the seitan is lightly browned.

• 4

  Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant. Deglaze the pan with the balsamic vinegar and vegetable broth.

• 5

  Reduce heat to low and stir in the fresh thyme. Simmer for 5 minutes until the sauce has thickened into a glossy ragout.

• 6

  Drain the potatoes and return them to the pot. Add the Greek yogurt, sea salt, and black pepper. Mash until smooth and creamy.

• 7

  Serve the warm mushroom and seitan ragout over the bed of mashed potatoes and garnish with extra thyme if desired.