Portobello Seitan Stroganoff
Recipe type: Entree
  • For the Seitan
  • 2 packages Sweet Earth Foods Traditional Seitan Strips
  • 3 Tbs. flour
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2-3 Tbs. vegetable oil
  • For the stroganoff
  • 1 lb. pasta of your choice
  • Kosher salt
  • 2 Tbs. vegetable oil
  • 4 large Portobello mushroom caps, chopped
  • 1 large onion, cut in half and then sliced
  • 3 garlic cloves, minced
  • 2 Tbs. vegan Worcestershire sauce
  • 2 tsp. dried thyme
  • ½ tsp. black pepper
  • 2 – 3 cups “beef” flavored broth
  • ½ cup Tofutti Vegan Sour Cream
  • 3 Tbs. fresh parsley, chopped
  1. Bring a large pot of water to a boil. Add salt and the pasta. Cook until shy of al dente. Drain and set aside.
  2. In a bowl, combine the flour with the garlic powder, paprika, salt and pepper. Toss the seitan in the seasoned flour.
  3. In a deep saute pan, heat the vegetable oil over medium-high heat. Shake off any excess flour and cook the seitan in the saute pan until browned. Depending on the size of your pan, you may have to do this in batches.
  4. Transfer the seitan to a plate and try not to eat it.
  5. In the same pan, heat more oil and cook the mushrooms until browned and juicy, about 8 to 10 minutes.
  6. Add the onion and garlic and toss to mix with the mushrooms. Cook until the onion softens, about 3 minutes. Return the seitan to the pan and mix with the vegetables.
  7. Add the Worcestershire sauce, thyme and black pepper. Mix the seasonings in with the seitan and vegetables.
  8. Mix in the broth. Bring the liquid to a boil and then reduce the heat to low. Simmer for 10 minutes until the liquid reduces and the sauce thickens. Remove from the heat and stir in the sour cream and parsley.
  9. Serve hot over the noodles.
Recipe by The "V" Word at https://thevword.net/2015/06/portobello-seitan-stroganoff-and-review-of-sweet-earth-natural-foods-part-one.html