Seitan and Mushroom Stroganoff (Vegan) |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This is the best vegetarian or vegan stroganoff I've tried yet. It came from Farm Sanctuary's Guide to Vegan Living and I've only slightly changed it. One way I improved it for our taste is by using Mckay's Chicken Seasoning broth instead of Vegetable Broth or water and adding 3 Tablespoons of Vegan Sour Cream. We will be making this often from now on. Hope you enjoy it! Ingredients:
2 tablespoons cornstarch |
3 tablespoons soy sauce |
1 1/3 cups vegan chicken broth or 1 1/3 cups vegetable broth or 1 1/3 cups water |
1/2 teaspoon garlic granules |
2 tablespoons tahini |
2 teaspoons canola oil or 2 teaspoons olive oil |
1 cup green onion |
2 -3 garlic cloves, minced |
3 cups sliced mushrooms or 3 cups portabella mushrooms |
2 cups seitan (strips thinly sliced) |
ground black pepper, to taste |
egg-free pasta (one normal sized package) |
3 tablespoons vegan sour cream |
Directions:
1. Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.
2. Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
3. Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
4. Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
5. Season the stroganoff with ground pepper. Serve at once over egg-free noodles.
|
|