- Post Punk Kitchen – Vegan Recipes & Awesomeness - http://www.theppk.com -
Seitan Portobello Stroganoff
Posted By IsaChandra On October 20, 2008 @ 5:07 am In Entrees,Recipe | 56 Comments
This is one of my favorite dishes in the entire world. It’s so savory and yummy and filling and wow.
I make my own seitan for this recipe and i recommend that you do too, it tastes better and is much much less expensive. If you do make your own, then have it ready to be sauted in the cast iron by the time you start the stroganoff. If you use store-bought seitan you may want to use a little less than the 3 1/2 cups called for because it is so expensive. Supplement it with extra noodles and peas. This recipe makes a lot, so you may have plenty of yummy left overs. Use it in a sandwich the next day!
1/2 pound wide noodles (I use this Eden Farms brand parsley lemon strips or fettucini broken in half), prepared according to package directions
3 1/2 cups seitan, sliced in thin wide strips
2 tablespoons +1 teaspoon olive oil
1 cup shallots, thinly sliced
1 large onion, quartered and sliced in half moons
3 cloves garlic, minced
2 cups cremini mushrooms, thinly sliced
2 portobella caps, thinly sliced
1 cup burgundy cooking wine
2 cups cold water
2 tablespoons arrowroot powder (corn or potato starch will work, too)
2 tablespoons fresh thyme, chopped up
1 tablespoon hungarian paprika
2 teaspoons salt
1/2 cup nutritional yeast flakes
2 teaspoons dijon mustard
1/2 cup original flavored soy milk (I use Vitasoy)
1 cup peas
Dissolve the arrow root in the 2 cups of water, set aside.
Heat olive oil in skillet over med-high heat. Add the shallots and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 15 minutes.
Meanwhile, heat a cast iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.
Back to the sauce: add salt, wine and paprika. Turn heat up high to reduce the liquid, about 10 minutes.
Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add soymilk and mustard and bring heat down to low, be very careful not to let it boil now because it can make the soymilk and mustard bitter. Add seitan and peas, cook for 10 more minutes.
Divide noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn’t stick. You can top it off with tofu sour cream, but I like it just the way it is.
Article printed from Post Punk Kitchen – Vegan Recipes & Awesomeness: http://www.theppk.com
URL to article: http://www.theppk.com/2008/10/1010/
Copyright © 2011 Post Punk Kitchen - Vegan Recipes & Awesomeness. All rights reserved.