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Recipe: "Beef" Stroganoff

Home Forums BGVebruary 28 Day Vegan Challenge Recipe: "Beef" Stroganoff

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    Deb
    Keymaster

    1 (8-ounce) carton soy sour cream
    3 tablespoons tomato paste
    1 teaspoon vegan Worcestershire sauce (you can buy some in health food stores or online)
    1/2 cup all-purpose flour
    1 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    2 packages seitan, cut into (2-inch) chunks (I used WhiteWave’s original style seitan or made some from my beefy seitan recipe in Why Vegan is the New Black)
    1 tablespoon soy marg
    1/2 cup chopped onion
    14-ounces vegetable broth
    2 cups sliced mushrooms
    Chopped fresh parsley (optional)
    8 cups cooked eggless noodles (about 7 cups uncooked pasta)

    Combine the first 3 ingredients in a bowl. Set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add seitan; seal and shake to coat seitan with flour mixture.

    Melt soy marg in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add seitan and flour mixture to pan; sauté 3 minutes or until seitan is browned.

    Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture.

    Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the eggless noodles.

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