Seitan Stroganoff

Seitan Stroganoff

Beef stroganoff used to be my favorite "fancy" dish to make.  I fondly recall serving this dish often to my parents when I moved back home between graduating college and moving away to grad school.  I loved the tang of the sour cream against the heartiness of the beef, dripping over the egg noodles.  I have missed stroganoff...until now.  I love Ayinde's i eat grass blog.  I found this recipe there recently and know it will be delish.  It uses seitan, a meatless protein that uses vital wheat gluten.  It has the texture of meat and can be seasoned just like any meat protein.  If you haven't tried it before, this would be a great dish to give it a go!  I look forward to making this vegan version for my parents very soon!

Serves: 4 

Ingredients:

1 1/2 pounds Seitan cut into thin strips

Ayinde’s Simple Seasoning (this recipe is below)
All-purpose flour, for dusting
2 tablespoons olive oil
2 tablespoons vegan butter spread
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups vegan cream of mushroom soup
Salt and black pepper to taste
1 cup vegan sour cream
Cooked noodles

Directions:

1. Sprinkle the seitan strips with Ayinde’s Seasoning to lightly cover them (recipe below), and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.

2. Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the seitan back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.

3. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper as needed.  Stir in the sour cream the last few minutes, right before you serve.

4. Serve over cooked noodles.

Ayinde's Seasoning

Yields: 1 1/2 cups

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• 2 tablespoons nutritional yeast
Mix the ingredients together and store in an airtight container for up to 6 months.