In my quest to find new recipes to try in old cookbooks, I found this simple recipe for sauteed seitan with mushrooms and spinach in Veganomicon. I made the seitan the night before. With the seitan pre-made, this is a true weeknight dish. It took me about half an hour to cook and I made the whole thing in one pot. I made this while I was taking a break from my low fodmap diet. With onions, garlic, and mushrooms galore, it is decidedly not low fodmap. Make sure you make this in a pan with tall sides, it needs a lot of room to cook.
This was okay. Not bad for something so easy to make on a weeknight, but I’m not sure that seitan and spinach make an amazing combination. I tried eating it over rice, which was fine, noodles, which wasn’t great, and risotto, which didn’t work at all. If I happened to have these ingredients and need to whip up something quick, I’d consider making this again. But I don’t think I’d seek it out. If I did, I’d use more spinach (maybe 1.5x the amount called for). The amount of spinach seemed crazy, but it actually wasn’t much when it cooked down. I thought there wasn’t enough for the amount of seitan.