Salisbury Seitan with Mushrooms

Here’s a “point-friendly” dish that doesn’t taste point-friendly. Toby really liked this one, and said it’s the best thing I’ve made in a long time, “diet-food” or not! Our grocery store was out of cremini mushrooms (well, they had like 4, and we bought those), so I used baby bellas.  I served this over low-carb egg noodles (which were about 5 points a serving). This was good! *Note, in the pic, I’ve sprinkled on a tiny pit of parmesan cheese.

rating: 9

Salisbury Seitan with Mushrooms

In a small bowl combine 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika, 1/8 tsp dill and rub into 1 pound of seitan.  (I used both cubed and shredded.  I rubbed the mixture into the cubes and and swished the shreds in the bowl with the mix).
Prepare a nonstick skillet with cooking spray and add seitan; cook till browned on all sides.  Remove and set aside.
In same pan over medium/high, add 1 Tbsp Smart Beat Light margarine, 2 cups chopped onion, 4 cups cremini mushrooms,  and cook until soft.  Add 2 tbsp of sherry or vegetable broth, 3 cloves minced garlic, cook a few minutes.
Reduce heat to medium; sprinkle 1/4 cup flour to pan and stir for a minute; add 2 cups vegetable broth and 2 tsp vegan worcestershire sauce, cook and stir till thickened.  Season to taste.
Add seitan back to the pan and cook till heated.

4 servings.  Weight Watcher PointsPlus value: 5

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