Cut the seitan into very thin strips using a vegetable peeler or knife. Clean the mushrooms and slice them thinly. Peel and finely chop the onion. Finely chop the parsley.

Fry the seitan in a frying pan with 2 tablespoons of oil until hot and crispy and it turns golden brown, then set aside.

Heat 3 tablespoons of oil in the same frying pan and fry the mushrooms in two batches over a medium to high heat until they take on a nice colour. Add the onion to the mushrooms and cook briefly. Deglaze with the base sauce and reduce until the consistency is syrupy.

Now add the stock and the cream alternative and simmer for 5 minutes over a medium heat.

Add the fried seitan to the finished sauce and bring to the boil again. Add the lemon juice and season to taste with salt and a little pepper. Sprinkle with the chopped parsley.