Seitanic Stroganoff

Ok guys here is my first recipe, this is one of my favourite dishes from before I went vegan. It has taken me a while to get this just the way I like it but after experimenting with a few recipes and making a few little tweaks of my own I can finally say I love this Veganised version and I'm sure you guys will too..



Seitanic Stroganoff.


Ingredients:

2 Tablespoons Cornstarch
3 Tablespoons Tamari
1 1/3 Cups Vegetable Broth
1/2 teaspoon Garlic Granules
2 Tablespoons Tahini
3 Tablespoons Tofutti Sour Supreme



2 teaspoons Coconut oil
1 Large Onion chopped
2-3 Cloves Garlic minced
3 Cups Mushroom sliced
2 Cups Seitan thinly sliced strips
Ground black pepper to taste
Egg free pasta to serve



Method:


For the gravy, in a small saucepan stir the cornstarch and tamari together to make a thin, smooth paste. Whisk in the vegetable broth and garlic granules. Cook mixture over medium-high heat stirring continually until gravy thickens and comes to a boil. Remove from heat and beat in tahini and sour cream. Cover the saucepan and set aside.

Place oil in a large fry-pan and heat over medium-high heat. Once the oil is hot add garlic and onion, saute for 10 minutes or until onions are soft.

Add the mushrooms to the pan and cook, stirring frequently, for a good 5-7 minutes.

Stir the seitan strips and the gravy into the onion and mushroom. Reduce heat to low and stir frequently, for about 10 minutes or until the seitan has heated through. ( I like to put my pasta on just before this step and by the time your pasta is ready the stroganoff should be done)

Season the stroganoff with black pepper, serve immediately over pasta.

Notes:

I also like to serve this with an extra small dollop of Sour Supreme and a sprig of parsley, this is completely optional..

The amount of mushrooms is just a guide that seems to work well of course you add more or less depending on how you like your stroganoff, I say the more mushroom the better ;)

Enjoy!!

"V"