Seitan and Mushroom Stroganoff Serves 4
- 2 tablespoons corn starch
- 3 tablespoons soy sauce
- 1 1/3 cups vegetable broth or water
- 1/2 teaspoon garlic granules
- 2 tablespoons tahini
- 2 teaspoons canola oil or olive oil
- 2 cups thinly sliced onions
- 4 cloves garlic, minced or pressed
- 4 cups sliced fresh mushrooms
- 2 cups thinly sliced seitan strips
- ground black pepper, to taste
- egg-free noodles
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Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the vegetable 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. Cover the saucepan and set aside. Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes. Add the mushrooms and cook, stirring often, for 5 to 7 minutes. 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. Season the stroganoff with ground pepper. Serve at once over egg-free noodles. Farm Sanctuary's Guide to Veg Living | 
