Alright, maybe it isn’t exactly “Magic Sauce”, but the marinade thickens into a fantastic sauce that makes this a one dish entree. Grab a couple of cutlets from the freezer and you can have it on the table in no time.

Seitan Cutlets with Magic Sauce
Serves 2

2 Chickeny Cutlets
1/4 cup vegetable broth (be sure to use salt-free since this reduces)
2 tablespoons dry white wine (or additional broth)
1 tablespoon Dijon mustard
1 tablespoon vegan mayonnaise (I use reduced fat)
2 cloves garlic, minced
Pinch black pepper
1 tablespoon olive oil

In a shallow pan, combine the broth, wine, mustard, mayonnaise, garlic and pepper. Whisk together. The mayonnaise may not fully incorporate, but that’s ok. Place the cutlets in the pan, turn once and cover and refrigerate for one hour.

Heat the olive oil in a large skillet over medium heat. Remove the cutlets from the marinade (save the marinade!) and place in the skillet. Cook until lightly browned, 4 to 5 minutes, then turn to cook second side. Remove cutlets and reduce heat to low. Add marinade and whisk. Let simmer 10 to 15 minutes until thickened. If the sauce thickens too much, add a little broth or water. Taste and adjust the seasonings. Add the cutlets back to the sauce to heat throughout. Serve with sauce on top.

For a side, we had the Herbed Pasta from Voluptuous Vegan, but made into fettuccine and without the herbs. Watch for VV in an upcoming Cookalong. After making ravioli from this recipe, I’m absolutely hooked. My first few runs at pasta, I used the pasta attachment for my Kitchen Aide. I felt like Lucy in the chocolate factory. I couldn’t keep up and ended up with flour everywhere! Now I’m using a handcrank machine….. and want to have pasta just about every night. It’s so much fun!

Is there anything you use in the kitchen that you’ve found the lower-energy/less technical option is better?