Vegan Recipes : Seitan and Mushroom Stroganoff
Category : Vegan Recipes
These vegan recipes for seitan and mushroom stroganoff are one of my new personal favorites for fall. I like to serve mine over rice, but I would imagine that the vegan recipes would also pair well with toast or vegan noodles. To make a complete meal, serve it with your own favorite type of tossed salad.
On a side note, if you don’t like seitan, you could also substitute tempeh or tofu strips. Personally, I use seitan stir fry strips that I find at my local whole foods market. This recipe will make about 4 servings of stroganoff, but you can easily double the ingredients if you need to make more. To make these vegan recipes, here are the ingredients you’ll need to gather:
- 2 Tbs cornstarch
- 3 Tbs soy sauce
- 1 1/ 3 cups vegetable broth or water
- 1/ 2 tsp garlic granules
- 3 Tbs tahini
- 2 c thinly sliced onions
- 4 cloves garlic, minced or pressed
- 4 c sliced fresh mushrooms
- 2 c thinly sliced seitan strips
- ground black pepper, to taste
Start preparing these vegan recipes by fixing the gravy first. Combine the cornstarch and soy sauce in a saucepan and cook them together until they have formed a thin, smooth paste. Gradually, add in the vegetable broth or water and the garlic. Make sure that you stir it continuously. Increase the heat under the saucepan until the mixture comes to a boil. Remove it from the heat, cover the pan with a lid, and set it aside.
In a large, nonstick skillet, add the onions and garlic. Saute the ingredients together for about ten minutes. You may need to add a small amount of water to keep them from sticking to the pan. Add the mushrooms, stirring continuously, and cook the mixture for another 5-7 minutes.
Next, stir in the seitan strips and the previously prepared gravy. Reduce the heat to low. Cook the mixture for another 10 minutes or until the seitan is heated throughout. For your final step in preparing these vegan recipes, season the stroganoff with black pepper to taste, and serve it hot. Enjoy!