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Seitan and Shiitake Mushroom Stroganoff by Jennifer V serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

a vegan version of beef stroganoff.
Source: http://www.vrg.org/recipes/vjseitan.htm

Ingredients:

1 tbs

olive oil

onion

12 oz

seitan cutlets

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.

Categories:

Dairy Free
Fall/Winter
Main Dishes
Vegetarian/Vegan