Ingredients

• oil
• 8 oz. seitan, cut into thin strips
• 1 red onion, thinly sliced
• 1 garlic, clove minced
• shiitake mushrooms (or cremini), sliced
• 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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. As the gravy thickens, add the mustard and whisk to combine, simmer for 1-2 minutes.

7. Reduce the heat to med-low, and add the soy sour cream, continuing to whisk, simmer for another 1-2 minutes.

8. Add the seitan, mushrooms, onion and garlic to reheat.

9. Taste for salt and pepper. Serve over pasta or mashed potatoes.

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