Seitan Potobella Stroganoff
Submitted by Isa
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| prep time: 20 minutes | cooking time: About an hour | makes 6-8 servings |
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This is one of my favorite dishes in the entire world. It's so savory and yummy and filling and wow.
I make my own seitan for this recipe and i recommend that you do too, it tastes better and is much much less expensive. If you do make your own, then have it ready to be sauted in the cast iron by the time you start the stroganoff. If you use store-bought seitan you may want to use a little less than the 3 1/2 cups called for because it is so expensive. Supplement it with extra noodles and peas. This recipe makes a lot, so you may have plenty of yummy left overs. Use it in a sandwich the next day!
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Equipment:
2 large skillets, preferably one being cast iron, fine grater or zester.
Ingredients
1/2 pound wide noodles (I use this Eden Farms brand parsley lemon strips or fettucini broken in half), prepared according to package directions
3 1/2 cups seitan, sliced in thin wide strips
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
2 cups cold water
2 tablespoons arrowroot powder (corn or potato starch will work, too)
2 tablespoons fresh thyme, chopped up
1 tablespoon hungarian paprika
2 teaspoons salt
1/2 cup nutritional yeast flakes
2 teaspoons dijon mustard
1/2 cup original flavored soy milk (I use Vitasoy)
1 cup peas
Directions
Dissolve the arrow root in the 2 cups of 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 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.
Back to the sauce: add salt, wine and paprika. Turn heat up high to reduce the liquid, about 10 minutes.
Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add soymilk and mustard and bring heat down to low, be very careful not to let it boil now because it can make the soymilk and mustard bitter. Add seitan and peas, cook for 10 more minutes.
Divide noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn't stick. You can top it off with tofu sour cream, but I like it just the way it is. |
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Reviews (add your own)
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| sat ardas wrote on Monday February 16th, 2004 11:11 AM |
 four soybeans |
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This recipe was orgasmically fabulous. We used wheat fettuccini instead of wide noodles--yummy, hearty. |
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| andrea wrote on Monday April 12th, 2004 01:11 AM |
four soybeans |
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Scrumptious. Love the depth of flavor in the sauce. Served it over rice today instead of noodles for a helluva holiday meal. |
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| s and w wrote on Sunday June 20th, 2004 10:31 PM |
four soybeans |
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we just had this for dinner, with potatoes and extra peas. it was *so* good! thanks for the recipe :) |
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| anna.butter wrote on Sunday December 12th, 2004 10:47 PM |
four soybeans |
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This dish was WONDERFUL! I ended up altering the recipe slightly (maybe 3 tbsp. brown rice flour instead of 2 tbsp. arrowroot powder; ended up using less water too) and was getting nervous that it was going to end up lousy like my previous attempt at veg stroganoff (a big pile of blah). But no! -- it's every bit as yummy as my mom used to make, only all vegan. Even yummier! Mmm...I'm going to nod off into a food coma now... |
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| Snezan wrote on Friday October 07th, 2005 06:18 PM |
four soybeans |
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Dawn and I made this dish a few days ago for a dinner get together. Everyone enjoyed it very much ... and the leftovers lasted for days!
The only modification we made was adding a smoked Spanish paprika instead of the Hungarian in the recipe. It ended up having a bit of smoky heat that paired well with the spicy red wine we drank that nigh. The dish would also pair well with a porter.
Thank You |
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| Lisa Prisco wrote on Monday January 16th, 2006 11:13 AM |
four soybeans |
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Literally, after every bite, my husband and I said, "Oh my God....this is SO flippin' good!"
Luckily, we had no guests, because it would have been really rude to be talking with one's mouth open!
I will make it again, and again.....and for guests.....and will try to keep my mouth closed whilest eating! |
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| michee wrote on Tuesday January 24th, 2006 12:49 AM |
four soybeans |
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Isa - I love you. This is one of the best things I have EVER eaten!!! My family and I were omnivores until 2 weeks ago, and now we are vegans. You have been instrumental in making a smooth and delicious shift. I live by your website. Thank you!!! |
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| Pamela wrote on Friday May 05th, 2006 10:47 AM |
four soybeans |
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This was great! The flavours were well balanced and it tasted "gourmet". We added sour cream but it would be good either way. I really reccomend trying this recipe! It's worth the time. *Our grocery store didn't have cremini mushrooms so we used portabella and button. It still came out great. |
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| Coco wrote on Thursday June 08th, 2006 12:01 AM |
four soybeans |
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Alright, I'll admit I used vermouth instead of red wine, used dried thyme instead of fresh, didn't add any soymilk, and probably didn't boil the sauce down for as long as I was supposed to . . . and it still turned out amazing. People, you can't mess this one up! |
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| Joni wrote on Sunday October 15th, 2006 05:01 PM |
four soybeans |
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This is excellent! It takes a long time to make, especially if you make your own seitan, but well worth it. I crumbles my seitan (like ground beef) instead of strips, and used dried thyme, but otherwise followed the recipe exactly.
I made it for a dinner party (I am the only vegan) and everyone, except my husband, loved it! I am still eating the leftovers for breakfast, lunch and dinner!
YUMMY YUMMY YUMMY! |
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