Seitan And Mushroom Stroganoff Vegan Food
THE BEST MUSHROOM STROGANOFF (VEGAN)
I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)
Provided by worldmom12
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.
SEITAN AND MUSHROOM STROGANOFF
A mushroom stroganoff with the addition of seitan, giving it the taste and texture of beef stroganoff, yet this version is wholesome and vegetarian!
Provided by Brooke Elizabeth
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic; cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.
- Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.
Nutrition Facts : Calories 534 calories, Carbohydrate 82.3 g, Cholesterol 72.3 mg, Fat 5.2 g, Fiber 5.1 g, Protein 40.9 g, SaturatedFat 1.3 g, Sodium 765.6 mg, Sugar 17 g
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- Cook the pasta according to package directions in a large cooking pot. If you’d like to use the peas, plunge them into the water with the pasta just as it’s turning al dente, simmer for another minute or so, then drain. Transfer back to the pot.
- Meanwhile, heat about half of the olive oil or broth in a large skillet or steep-sided stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté over low heat until both are golden and soft.
- Combine the sautéed onion and garlic with the tofu and nondairy milk in a food processor or blender. Process until completely smooth and creamy. Pour into the pot with the cooked pasta and stir together. Season with salt and pepper and cover.
- Heat the remaining oil in the skillet along with the soy sauce. Add the seitan and sauté over medium-high heat until touched with browned spots here and there, about 8 minutes.
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- For the Stroganoff topping: Heat the oil in a medium skillet. Add the onion and sauté until golden.
- Cut the mushrooms in half and then slice into strips, about 1/4 inch thick. Add them to the skillet along with the seitan. Turn the heat up to medium high and continue to sauté, stirring often, until the mushrooms are wilted and the seitan begins to brown lightly, about 5 minutes. Remove from the heat, cover, and set aside.
- Meanwhile, heat the olive oil in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Remove from the heat.
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