Tuesday, November 16, 2010

Tasteworthy: Seitan Stroganoff

It's heading into that time of year when the air feels crisp and you start to crave warm and comforting foods. In steps the Holiday 2010 issue of Sweet Paul Magazine to satisfy those cravings. It's stunning, as always, with guest features from Uncle Beefy (aka Bradford) and Will of Bright Bizaar I recommend checking it out.

The beef stroganoff recipe caught my attention immediately and with a few simple tweaks for this new vegetarian I had a yummy, comforting, and satisfying dinner. You might even be able to trick a meat eater with this one.

Sweet Paul Magazine Fall 2010

Seitan Stroganoff
serves 6 hungry folks


2-8 oz. packages of cubed Seitan, cut into 1" chunks (available at Whole Foods)
Salt & pepper to taste
3 tbsp butter
1/2 yellow onion, thinly sliced
2 cloves of garlic, sliced
2-8 oz. packages of sliced baby bella mushrooms ('cause I'm lazy)
1 tbsp flour
2 c. vegetable broth
1 1/2 tbsp dijon mustard
1/2 tbsp sugar
1 c sour cream (if you don't eat dairy try using something like Tofutti's Sour Supreme)
2 tbsp chopped fresh dill

Seitan Stroganoff Recipe


Season seitan with pepper and brown in butter for a few minutes on all sides. You my need to do this in a few batches. Remove seitan from pan and add onions, garlic, and mushrooms. Season with salt to taste. Saute until onions become soft then stir in flour. Add broth, stir well, and simmer for approximately 10 - 12 minutes. Add seitan back to the pan with the dijon mustard and sugar. Simmer for another 5 - 8 minutes. Remove from heat and add sour cream and dill. Heat through but do not cook the sour cream. Serve over a bed or egg (or egg-less) noddles.

Seitan Stroganoff Recipe


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