| Title: | Seitan and Mushroom Stroganoff |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
2 T cornstarch or arrowroot
3 T low-sodium tamari
1 1/2 c vegetable broth or water
1/2 t garlic powder
2 T sesame tahini
1 t olive oil
2 c thinly sliced onions
1 t crushed garlic
4 c sliced mushrooms
2 c thinly sliced seitan strips
Pepper
|
| Directions: | For the gravy, combine cornstarch or arrowroot and tamari in a 2-quart saucepan. Mix well to make a thin, smooth paste. Gradually whisk in vegetable broth, or water, and garlic powder. Cook over medium-high heat, stirring constantly with a wire whisk until gravy thickens and comes to a boil. Remove from heat and vigorously whisk in tahini. Cover and set aside. Heat oil in a large skillet. When hot add onion and garlic and saute 10 minutes. Add mushrooms and cook, stirring often, 5 to 7 minutes longer. Stir in seitan strips and reserved gravy. Reduce heat to low and cook, stirring often, just until the seitan is heated through, about 5 to 10 minutes. Season with pepper to taste. Serve at once over rice, toast or wide noodles. |
| Makes: | 4 servings |