Whether or not you’re a fan of seitan, or even know yet what it is, this recipe is a must-try. Hearty, filling and flavorful, this stroganoff far surpasses traditional stroganoff. If you are not a fan of seitan, feel free to add beef, however, it is so delicious that just leaving out the seitan is a perfectly acceptable choice. The sauce! Oh, the sauce…I’m still dreaming about that sauce. Any leftovers would be welcome on some hearty bread and on any kind of noodle. Seitan can be a little expensive in the grocery store, but if you are brave, you can always make your own. Thank you, Post Punk Kitchen, for coming up with this superstar dish, and thanks to Amanda from our Facebook group for sharing!
Seitan Stroganoff – adapted closely from: http://www.theppk.com/2008/10/1010/
1/2 pound wide noodles, prepared according to package directions
3 1/2 cups seitan, sliced in thin wide strips (optional)
2 tablespoons +1 teaspoon olive oil
1 cup shallots, thinly sliced
1 large onion, quartered and sliced in half moons
3 cloves garlic, minced
2 cups cremini mushrooms, thinly sliced
2 portobella caps, thinly sliced
1 cup burgundy cooking wine (or red wine you have on hand)
2 cups cold water
2 tablespoons arrowroot powder, corn or potato starch
2 tablespoons fresh thyme, chopped up
1 tablespoon paprika
2 teaspoons salt
1/2 cup nutritional yeast flakes
2 teaspoons dijon mustard
1/2 cup original flavored milk or milk alternative
1 cup peas
Dissolve the arrowroot or starch in water. Set aside.
Heat olive oil in skillet over med-high heat. Add the shallots and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 7 to 15 minutes.
Meanwhile, heat a cast iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.
Add salt, wine and paprika to mushroom and onion mixture. Turn heat up to high to reduce the liquid, about 5 to 10 minutes.
Lower heat to med-high, add starch and water mixture, stir well and let sauce thicken, about 5 minutes. Add all other ingredients, cook for 10 more minutes making sure the yeast is fully dissolved.
Serve over noodles.