Ingredients
- 2 tablespoons arrowroot powder, cornstarch or potato starch will work too
- 2 cups cold water, or vegetable broth
- 8 teaspoons oilve oil
- 1 cup shallots, thinly sliced
- 1 large onion, quarted and slied into half moons
- 3 cloves garlic, minced
- 2 cups cremini mushroons, thinly sliced
- 2 portobello caps, thinly sliced
- 2 tablespoons fresh thyme, chopped
- 3 ½ cups seitan, sliced into thin, wide strips
- 2 teaspoons salt
- 1 cup Burgundy, cooking wine
- 1 tablespoon paprika
- ½ cup nutrional yeast
- ½ cup plain soy milk
- 2 teaspoons dijon mustard
- 1 cup frozen peas
- ½ pound wide noodles, fettucine or linguine broken in half, cooked
Directions
Dissolve the arrowroot in the 2 cups of water; set aside.
Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the shallots and onions, saute for 5 minutes. Add the garlic, cremini and portobello mushrooms an thyme. Saute for 15 minutes.
Meanshile, heat a cast-iron skillet with the remianing 2 teaspoons of olive oil, just long enough to coat it. Add the setian and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought setian you need only cook it for 10 minutes.
Back to the saucee: add the salt, wide and paprika. Turn up the et to high to reduce the liquid, about 10 minutes.
Lower heat to medium-high, add the arrowroot mixture, stir well, and let he sauce thicken, about 5 minutes. Add the nutrional yeast and mix well until it is dissolved. Add the soy milk and mustard and bring het down to low; be very careful not to let it boil now because it can make the soy milk and mustard bitter. Add the seitan and peas. Coom for 10 more minutes.
divide the noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn't stick.
Seitan-Portobello Stroganoff. To import, drag image to your MacGourmet recipe box.