Sunday, May 5th, 2013...7:45 pm

Seitan Stroganoff

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My last post was the recipe for making seitan and today I get to share my very favorite way to use it. This recipe may be one of my favorites because it brings back childhood memories of eating my moms stroganoff, except it was different because it was made with ground beef and what seemed like lots of dairy products. This was inspired by Robin Robertson, Vegan Planet. This takes a little longer to make the first time, just because its hard to know what it is supposed to look like, but it is hard to mess up so don’t despair because you will enjoy the result.

Seitan Stroganoff

3 tbsp. olive oil

3 c. seitan, cut into small pieces

3 tbsp. tomato paste

3 c. vegetable stock

1 large onion, chopped

2 red peppers, chopped

2 c. mushrooms, sliced ( white are fine, bellas are deluxe)

3 tbsp. all-purpose flour

1 tbsp. sweet hungarian paprika

salt and pepper to taste

3/4 cup vegan sour cream (recipe to follow)

Heat up 2 tbsp. of the oil in a cast iron pan over medium heat. Once hot, but not smoking, add the seitan and brown on all sides. This takes a little while, maybe 10 minutes,  and you have to use a metal spatula because it will want to stick. Let it brown before trying to turn it and it will stick less. Set this aside. In a small bowl, mix the tomato paste and 1/4 c. of the broth. Make sure it is well combined and then set it aside. Use the rest of the olive oil and heat it in a large cast iron pan over medium heat. Add the onion and red pepper and cover and cook until they are softened, about 5 minutes. Add the mushrooms and cook, uncovered, until the liquid evaporates, about 5 minutes. Stir in the flour and paprika and cook, stirring, for about 1 minute. Add the tomato paste mixture, stirring until smooth. Stir in the remaining vegetable broth and bring to a boil, then turn down the heat to low and simmer. Add salt and pepper to taste and cook until it is a little thick, about 25-30 minutes. Slowly add in the vegan sour cream (recipe to follow) and stir until it is well blended. Add the cooked seitan and cook til heated through. Serve over brown rice.

Tofu Sour Cream (from Vegan Planet) I doubled these amounts to add to the recipe above

6 oz. soft silken tofu, drained

1 1/2 tbsp. fresh lemon juice

1 tbsp. sunflower oil or other neutral-tasting oil ( I used grapeseed)

1/2 tsp. salt

1/4 tsp. sugar or natural sweetener (optional) I used sucanat

Put all the ingredients in a food processor or blender and process until smooth and creamy. Put in a container with a tight- fitting lid and store in the refrigerator until ready to use. Keeps for 3-4 days.



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