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Seitan Stroganoff

A few weeks back I posted a recipe for Basic Seitan that got a really great response. I had said I was going to post other versions and uses and here’s a new favorite. This is a modified recipe adapted from The TVP Cookbook by Dorothy R, Bates. I hadn’t made Stroganoff in years but a text from an old friend requesting the recipe inspired a resurrection – but with a couple of changes. I replaced the TVP with home made Seitan and added garlic to the ┬ásauce – something my friend David had turned me onto way back when.

I’ve made Stroganoff 3 times to share with people in the last couple weeks because its fun to make and very tasty. It got rave reviews from everyone I shared it with, so here’s my adapted recipe:

Start of by preparing the Basic Seitan (instructions here). You’re going to need to prepare this at least an hour and a half before the rest of the meal. You’re only going to use a portion of the loaf so you can make it several days before if you like. I knew I was going to be using this Seitan for Stroganoff so I themed it a little by stuffing onions, mushrooms, and garlic cloves into the loaf, though honestly, only the garlic dramatically bleeds in and affects the flavor.

Basic Seitan with Mushrooms, Onion, and Garlic pressed into the top.

This recipe greatly benefits from doing your prep work first because doing this on your own requires timely multitasking, so before you get going do the following things (If you’re cooking with 1 or more friends, then wing it for some lively kitchen chaos.):

– 2 cups of Seitan. Cubing 1/4 – 1/3 or so of your loaf should be about right.

– 1 cup of your favorite vegetable broth.

– 1/2 box/bag of pasta or a cup of rice.

– 1 Cup Mushrooms – sliced or quartered.

– 1 Cup Onions – sliced or chopped.

– Also, make sure to have your flour, margarine, ketchup, and dairy free sour cream out and on hand.

Okay, go!

The Veggies and Seitan

Cook over low heat about 15 minutes:

2 Tbsp. margarine

1 cup onions.

Add to the onions and cook a few minutes more:

1 cup mushrooms.

Add to the onions and mushrooms:

2 cups seitan.

Mushrooms and onions sauteing in margarine.

Right after you started the cooking the onions you should move over to working on…

The Sauce

Make the sauce in a separate pan, heating:

1 Tbsp. margarine

Add and cook for a minute or two while stirring:

1 Tbsp. flour

When creamy gradually add while stirring:

1 cup vegetable broth

When evenly mixed stir in:

1 Tbsp. ketchup.

2 Tbs. dairy-free sour cream

1/2 tsp. garlic powder

(Note: You will notice there is no mention of salt. Some vegetable broths are way saltier than others. Its best to taste the sauce and determine how much salt to add or to salt to taste at the table.)

Finally!

Combine the Veggies and Seitan to the Sauce and cook for a few minutes more so that the Seitan can absorb the sauce and they flavor each other.

Serve over rice or pasta.

Serves 2-3.

(End notes: On paper this recipe might seem complicated but it really isn’t. Just go into it prepared. It might take a couple of attempts to get the rhythm right but it’s worth it. If anything goes awry because you’re focusing on another part of the recipe – just take whatever is going wrong off the burner and get back to it. I do that all the time because I’m a knucklehead and might decide that I need to flip a record, engage in conversation, wash dishes, or play fetch with my dogs in the middle of this operation. Point being, if something starts to burn or is moving too fast to be properly timed with your other parts – take it off the burner! You won’t mess anything up by doing so.)

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