This month's recipe is from the folks at ChooseVeg.Com who graciously gave me permission to share it with you. It meets my personal criteria for recipes ... it's delicious and it's easy to make. I hope you and your family will enjoy it as much as we do.
Seitan and Mushroom Stroganoff
* 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, saute 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.
My Personal Notes:
- The Stroganoff is wonderful over brown rice or vegan mashed potatoes as an alternative to the noodles.
- Substitute Textured Vegetable Protein (TVP) for the seitan for a "hamburger" texture. Just be sure to soak it in water/broth first to rehydrate.
- If you don't have fresh mushrooms, try using dried mushrooms (we tried Shitake). Dried mushrooms will also need to be rehydrated before cooking.
- Try adding thinly sliced peppers with the onions for a slightly different flavor.
As always ... I would love to hear from you!