Seitan and Mushroom Stroganoff
Submitted by: Maida
This recipe is adapted from what I consider the best vegan cookbook -Vegan
Vittles by Joanne Stepaniak. I assume you could substitute larger pieces of
TVP, or tofu strips, or tempeh for the seitan strips. I can find stir fry strips
(made of seitan) at Whole Foods. You can always make your own seitan from vital
wheat gluten, but that is a whole other topic.
This creamy stroganoff is perfect over rice, toast, or egg-free
noodles. Just add a crunchy tossed salad to complete your meal.
2 Tbs cornstarch
3 Tbs soy sauce
1 1/ 3 cups vegetable broth or water
1/ 2 tsp garlic granules
3 Tbs tahini
2 c thinly sliced onions
4 cloves garlic, minced or pressed
4 c sliced fresh mushrooms
2 c thinly sliced seitan strips
ground black pepper, to taste
1. For the gravy, place the cornstarch and soy sauce in a 2-quart saucepan
and stir them together well to make a thin, smooth paste. Gradually whisk in the
vegetable broth or water and garlic granules. Place the sauce-pan over
medium-high hea6t, and cook the grabby, stirring constantly with a wire whisk,
until it thickens and comes to a boil. Remove the saucepan from the heat, and
beat in the tahini using a wire whisk. Cover the saucepan with a lid, and set it
aside.
2. Heat a large, non-stick skillet over medium-high heat. Add the
onions and garlic, and sauté them for 10 minutes, adding water if necessary to
prevent sticking.
3. Add the mushrooms to the onion in the skillet and cook, stirring often,
for 5 - 7 minutes longer.
4. Stir in seitan strips and the reserved gravy (from step #1)) into the
onion and mushrooms in the skillet. Reduce the heat to low , and cook, stirring
often, about 5 to 10 minutes, just until the seitan is heated through.
5. Season the stroganoff with ground black pepper, to taste. Serve at once.
Yield: 4 servings
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