2 pounds seitan, sliced into 1/2-inch thick cutlets
2 Tbsp fresh lemon juice
1 Tbsp chopped garlic
1/2 tsp chopped fresh rosemary
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups unbleached all-purpose flour
1 Tbsp porcini mushroom powder
1/3 cup extra-virgin olive oil, more if needed

Mushroom gravy
1 Tbsp extra-virgin olive oil
1 Tbsp Earth Balance buttery spread
3 Tbsp chopped shallots
3 cups slice cremini mushrooms
2 Tbsp unbleached all-purpose flour
1/2 cup white wine
2 cups vegetable stock

Glazed Cipollini Onions
2 pounds cipollini onions, peeled
1 Tbsp extra-virgin olive oil
6 cloves garlic, chopped
2 Tbsp unrefined sugar
1 Tbsp maple syrup
1 sprig thyme, chopped
1 sprig rosemary, chopped
Sea salt and freshly ground pepper

To prepare the cutlets, put the seitan in a large bowl. Whisk together the lemon juice, garlic, rosemary, salt, and pepper in a small bowl. Pour over the seitan, cover, and marinate in the refrigerator for at least 4 hours, or overnight.

Preheat the oven to 350F. Oil a rimmed baking sheet.

To make the gravy, heat the olive oil and buttery spread in a large saucepan over medium heat. Add the shallots and mushrooms and cook, stirring occasionally, until the shallots are translucent, 5 to 10 minutes. Add the flour and cook for 2 minutes, stirring constantly, to make a roux. Add the wine and stock to deglaze the pan and cook over medium heat until the sauce thickens, 10 to 15 minutes.

To prepare the onions, combine the onions, oil, garlic, sugar, maple syrup, thyme, rosemary, and salt and pepper to taste in a large bowl and toss together to coat the onions.

Transfer the mixture to the prepared baking sheet. Cover with aluminum foil and roast for 20 minutes. Remove the foil and return the onions to the oven for an additional 15 minutes.

Meanwhile, mix the flour and porcini powder together in a shallow bowl. Dredge the seitan in the flour mixture to coat evenly.

Heat the olive oil in a large sauté pan over medium-high heat. Add a few seitan cutlets and cook for 2 minutes on each side. Remove the seitan and place on paper towels to absorb any excess oil. Repeat with the remaining seitan, adding more oil if necessary.

To serve, arrange the seitan and glazed onions ona plate and spoon the mushroom gravy over time.