Our friends at Post Punk Kitchen throw down amazing vegan/pareve recipes that are great for any occasion.
Equipment:
2 large skillets, preferably one being cast iron, fine grater or zester.
Ingredients
1/2 pound wide noodles (I use this Eden Farms brand parsley lemon strips or fettucini broken in half), prepared according to package directions
3 1/2 cups seitan, sliced in thin wide strips (note: try making your own seitan with PPK’s recipe here)
2 tablespoons +1 teaspoon olive oil
1 cup shallots, thinly sliced
1 large onion, quartered and sliced in half moons
3 cloves garlic, minced
2 cups cremini mushrooms, thinly sliced
2 portobella caps, thinly sliced
1 cup burgundy cooking wine
2 cups cold water
2 tablespoons arrowroot powder (corn or potato starch will work, too)
2 tablespoons fresh thyme, chopped up
1 tablespoon hungarian paprika
2 teaspoons salt
1/2 cup nutritional yeast flakes
2 teaspoons dijon mustard
1/2 cup original flavored soy milk (I use Vitasoy)
1 cup peas
Directions
Dissolve the arrow root in the 2 cups of water, set aside.
Heat olive oil in skillet over med-high heat. Add the shallots and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 15 minutes.
Meanwhile, heat a cast iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.
Back to the sauce: add salt, wine and paprika. Turn heat up high to reduce the liquid, about 10 minutes.
Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add soymilk and mustard and bring heat down to low, be very careful not to let it boil now because it can make the soymilk and mustard bitter. Add seitan and peas, cook for 10 more minutes.
Divide noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn’t stick. You can top it off with tofu sour cream, but I like it just the way it is.
.png)