Sunday, September 14, 2008

Vegan Stroganoff with seitan


This is an old family recipe. My parents have been making it for years. And, it's one of my omni brother's favorite dishes. It's super-quick to make if you have the seitan (gluten/wheat-meat) already made and frozen as I did. Otherwise, you'd have to first add the step of making the seitan first.

Approximately 2 cups worth of seitan "steaks"
16 ounces prepared spaghetti sauce
1 cup white or baby bella mushrooms, washed and sliced
1 large sweet onion, diced
1 cup vegan sour cream (or make your own with tofu, lemon juice, cashews, salt)
1 package of rotini or wide egg noodles (vegan version), cooked
2 tbsp or more olive oil
1 cup flour, 1/4 cup corn meal, 1 tsp garlic powder, 1 tsp nutritional yeast-for breading

Cut the seitan into long, thin strips. Dredge into the breading flour mix and fry in a generous amount of olive oil until it is crispy.

Meanwhile, pasta can be boiling in a pot and mushrooms and onions can be frying in another pan.

When mushrooms and onions are cooked until soft and onions clear, add the sauce and vegan sour cream and blend gently over low heat until warmed through.

Serve the stroganoff over the cooked pasta. Also good over brown rice, quinoa, brown rice pasta, or even on its own.

1 comment:

Vegetation said...

Ooo yum! I love seitan stroganoff (my version is sadly not very vegan...not until they invent soy free dairy free sour cream that is and make it available in Australia!)

Yours looks delicious!