Monday, February 8, 2010

Vegetarian Stroganoff with Seitan

Stroganoff was a staple growing up. My mom never followed a recipe because she learned to make it alongside her mom and it was the same for me. Stroganoff is intuitive in my family. So when I started wondering what a vegetarian version of stroganoff might look like, I just winged it. At first I considered making it with lots of extra mushrooms to take the place of the beef in the traditional dish. But then I found a brand of seitan that didn't have additives that would make me sick. It was not organic, however, and that is unacceptable to me on a regular basis - so eventually I'll have to get around to making my own seitan for recipes like this.

1 package egg noodles (or egg free for a vegan version), cooked according to package directions

2 tablespoons oil
1 1/2 cups sliced onion
3-4 cups sliced mushrooms
1 clove garlic, minced
A couple splashes brown rice vinegar
1/2 cup water or broth
1 tablespoon Shoyu soy sauce
1 tablespoon vegan worstershire sauce
1/2 teaspoon black pepper
1 cup sour cream (or sour cream alternative to make it vegan)
8 ounces seitan, sliced to thin bite sized pieces

Heat the oil in a large skillet over medium high heat. Add the onions and sauté till they begin to brown. Add the mushrooms and sauté about 4-5 minutes longer. Add the minced garlic and sauté a minute longer. Add the vinegar and stir well scraping the bottom of the pan to deglaze. Add the water and mix well. Add the soy sauce, worstershire sauce and black pepper. Stir well, and turn the heat down to medium low. Add the seitan. Add the sour cream. Mix well, cover and let flavors blend over medium low heat, stirring occasionally, while the pasta boils.

Serve the pasta piled with yummy stroganoff and enjoy.

Mark and I both enjoyed this a lot. My husband had a euphoric expression on his face as he ate - so I think it passed the test. We both agreed that we wanted to try it with homemade seitan and that it would be just as delicious with extra mushrooms in place of the seitan as well - just not as high in protein.  Either way there was a request to make this again which I will honor - just not as often as it might be enjoyed by my husband, because unlike him I do not have two hollow legs that can be filled repeatedly without gaining an ounce!  This is a calorie-rich meal to be served up only on occasion unless everyone in your household has my husband's metabolism!


Small Footprints said...

This looks beyond delicious (we haven't made dinner yet and my mouth is watering)! Thanks for sharing your recipe.

Small Footprints

P.S. I grew up in West Seattle ... live in Asheville, NC, now! :)

Maurie Kirschner said...

Your welcome! It's dangerous to read food blogs when hungry!

What neighborhood in West Seattle did you grow up - I'm in Alki. You're a long way from home!