seitan stroganoff
(from ameluv’s recipe box)
Source: http://veganmenu.blogspot.com/2006/08/seitan-stroganoff-over-campanelle.html (from RecipeThing user moire)
Categories: main course, not tried, to try, vegan
Ingredients
- oil
- 8 oz. seitan
- 1 red onion
- 1 garlic clove
- 1 bunch shiitake mushrooms or cremini
- 1 tsp tamari or soy sauce
- 1 tbs flour
- 1 tbs vegan margarine
- 1 cup veg stock
- 1 tsp mustard or to taste
- 1 tbs vegan sour cream
- Salt
- Pepper
Directions
-
In a heavy pan (or wok) on med-high heat, add 1 tbs. of canola oil and fry the strips of seitan until well browned. Remove from pan and set aside.
-
Fry the onion slices in the remaining oil until just starting to brown, add the minced garlic and fry for one more minute. Remove and add to the seitan.
-
Add 1 tbs more of canola oil and fry the mushroom slices until just starting to brown, add 1 tsp. tamari and pepper then fry for one more minute. Remove and add to the seitan.
-
Reduce the heat to medium and add the soy margarine and melt, add the flour and whisk to combine, making a roux. Let cook for 1-2 minutes.
-
Slowly pour the (room temp) veg stock into the roux, getting rid of the lumps as you quickly whisk to combine for 2-3 minutes.
-
As the gravy thickens, add the mustard and whisk to combine, simmer for 1-2 minutes.
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Reduce the heat to med-low, and add the soy sour cream, continuing to whisk, simmer for another 1-2 minutes.
-
Add the seitan, mushrooms, onion and garlic to reheat.
-
Taste for salt and pepper. Serve over pasta or mashed potatoes.