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Seitan and Shiitake Mushroom Stroganoff
by Jennifer V
serves: 4
  a vegan version of beef stroganoff.
Source: http://www.vrg.org/recipes/vjseitan.htm
Ingredients:
  1 tbs   olive oil
  1   onion
  12 oz   seitan cutlets
  1   carrot
  2 cloves   garlic
  1 package   mushrooms (2 cups sliced)
  1 tbs   Braggs Liquid Amino Acids
  5 oz   silken firm tofu
  1 1/2 tbs   lemon juice
  1/8 tbs   arrowroot
  1 tsp   agave nectar
  1/4 cup   parsley, fresh
Directions:
  Cube seitan. Set aside. Prepare veggies: dice onions, shred carrot, mince garlic, slice mushrooms. Heat oil in a wok or a large saute pan. When the oil is hot, add the onion and seitan and sauté for 2 to 3 minutes. Add the carrot, garlic, and mushrooms. Cook until mushrooms release their water. Add liquid aminos and cook until almost all absorbed.

While the mushroom mixture is cooking blend the tofu, lemon juice, arrowroot, and sweetener in a blender or food processor until smooth.

Turn off heat and add the tofu mixture. Stir to combine. If heat is too high the tofu mixture will break apart and curdle. Add freshly ground pepper. Top with parsley and serve over hot noodles.