Seitan And Mushroom Stroganoff (vegan)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1 1/3 cups vegan chicken broth or 1 1/3 cups vegetable broth or 1 1/3 cups water
• 1/2 teaspoon garlic granules
• 2 tablespoons tahini
• 2 teaspoons canola oil or 2 teaspoons olive oil
• 1 cup green onion
• 2 -3 garlic cloves, minced
• 3 cups sliced mushrooms or 3 cups portabella mushrooms
• 2 cups seitan (strips thinly sliced)
• ground black pepper, to taste
• egg-free pasta (one normal sized package)
• 3 tablespoons vegan sour cream

Recipe

• 1 gravy: stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. whisk in the broth or water and garlic granules. cook over medium-high heat, stirring constantly until it thickens and comes to a boil. remove from heat and beat in the tahini and vegan sour cream. cover the saucepan and set aside.
• 2 place oil in a large skillet and heat over medium-high. when the oil is hot, sauté the onion and garlic for 10 minutes.
• 3 add the mushrooms and cook, stirring often, for 5 to 7 minutes.
• 4 stir the seitan strips and the reserved gravy into the onions and mushrooms. reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
• 5 season the stroganoff with ground pepper. serve at once over egg-free noodles.