Salisbury Seitan with Mushrooms

This is definitely American diner comfort food.  The book American Vegan Kitchen is full of these types of recipes.  I just cut out some of the fat on this one.   This was great over a little rice.  I roasted some fennel and endive as a side.  Just a delicious meal!

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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