a catalog of ordinary and extraordinary vegan foods
Yum! Could you post/direct me to a recipe for the stroganoff? thanks,Cheryl.
Here you go, Cheryl. Seitan Stroganoff1 tablespoon olive oil1 small onion, sliced2 cloves garlic, minced8 – 16 oz sliced mushrooms2 cups thinly sliced seitan1 qt carton of Imagine Creamy Portobello Mushroom Soup2 teaspoons Kitchen Bouquet3 tablespoons flour (or cornstarch, arrowroot) + cold water6 - 8 oz soy sour creamSalt and pepper to tasteSauté 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.
Post a Comment