Guest guest Posted August 19, 2008 Report Share Posted August 19, 2008 Seitan and Mushroom Stroganoff Serves 4 2 tablespoons corn starch 3 tablespoons soy sauce 1 1/3 cups vegetable broth or water 1/2 teaspoon garlic granules 2 tablespoons tahini 2 teaspoons canola oil or olive oil 2 cups thinly sliced onions 4 cloves garlic, minced or pressed 4 cups sliced fresh mushrooms 2 cups thinly sliced seitan strips ground black pepper, to taste egg-free noodles Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the vegetable 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. Cover the saucepan and set aside. Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes. Add the mushrooms and cook, stirring often, for 5 to 7 minutes. 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. Season the stroganoff with ground pepper. Serve at once over egg-free noodles. Farm Sanctuary's Guide to Veg Living > Any ideas for stroganoff? > > Audrey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2008 Report Share Posted August 20, 2008 Thanks!! I've never cooked with seitan before, so this should be interesting! Audrey On 8/19/08, ANA <anabana00us wrote: > > Seitan and Mushroom Stroganoff > > Serves 4 > > 2 tablespoons corn starch > 3 tablespoons soy sauce > 1 1/3 cups vegetable broth or water > 1/2 teaspoon garlic granules > 2 tablespoons tahini > 2 teaspoons canola oil or olive oil > 2 cups thinly sliced onions > 4 cloves garlic, minced or pressed > 4 cups sliced fresh mushrooms > 2 cups thinly sliced seitan strips > ground black pepper, to taste > egg-free noodles > > > Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan > and make a thin, smooth, paste. Whisk in the vegetable 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. Cover the saucepan and set aside. > > Place oil in a large skillet and heat over medium-high. When the oil > is hot, sauté the onion and garlic for 10 minutes. > > Add the mushrooms and cook, stirring often, for 5 to 7 minutes. > > 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. > > Season the stroganoff with ground pepper. Serve at once over egg-free > noodles. > > Farm Sanctuary's Guide to Veg Living > > > Any ideas for stroganoff? > > > > Audrey > > > Quote Link to comment Share on other sites More sharing options...
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