Sunday, January 29, 2006

seitan stroganoff and garlicky kale


Anonymous said...

Yum! Could you post/direct me to a recipe for the stroganoff?


islandgirlshell said...

Here you go, Cheryl.

Seitan Stroganoff

1 tablespoon olive oil
1 small onion, sliced
2 cloves garlic, minced
8 – 16 oz sliced mushrooms
2 cups thinly sliced seitan
1 qt carton of Imagine Creamy Portobello Mushroom Soup
2 teaspoons Kitchen Bouquet
3 tablespoons flour (or cornstarch, arrowroot) + cold water
6 - 8 oz soy sour cream
Salt and pepper to taste

Sauté onions, garlic, and mushrooms in oil over medium low heat in a large saucepan for about 5 minutes, until mushrooms and onions have softened. Turn heat up to medium, add seitan, and sauté another 2 minutes. Add soup, Kitchen Bouquet, and salt and pepper to taste. Simmer for 5 minutes. Put the flour in a small bowl and add a little cold water. The cold water should be enough to make a paste. Work the paste until it is smooth and thick, and then add a little more water at a time until the mixture is easily pourable and satin smooth. Stir the hot liquid that you are thickening as you add the mixture to the saucepan. Bring the liquid almost to a boil and the thickening will be evident. You can adjust thickness by adding more flour-water mixture. (This same method works for corn starch and other thickeners such as arrowroot.) You want the mixture fairly thick, as the sour cream will thin it out some. After you reach your desired thickness, stir in sour cream and continue to simmer until heated through. Serve immediately over hot noodles, rice, or potatoes. Serves 6.