Seitan Stroganoff

Seitan can be found in the refrigerated section with tofu, temphe and veggie cheese at Whole Foods kind of markets. It is a fake meat style product that serves well as an imitation steak. We have used it for grilling on kabobs too. If you don't like seitan, or can not find it, you can make this dish using temphe, which is what we did this time around. Jason was the chef on Thursday, and did a fabulous job of making this dinner. We had frozen green peas as a veggie. 

If you decided to use temphe, cube it, then drizzle with soy sauce before cooking. This adds flavor to the otherwise bland temphe.

Seitan Stroganoff

1 lb seitan, sliced OR 1 pkg temphe cubed

3 cups white mushrooms, sliced

2 cloves garlic, minced

1/8 - 1/4 cup white wine

1 onion, chopped

3 TBS butter, divided

2 TBS flour

1 cup veggie broth

1/4 cup sherry

small container sour cream (8oz I think)

4 cups cooked egg noodles (about 8 - 10 oz uncooked)

1 TBS minced parsley

1. Heat small amount of olive oil in skillet. Saute seitan (or temphe) and garlic. Add white wine, salt and pepper, allowing brown bits to loosen. Cook a couple minutes. Remove from heat.

2. Add about 2 TBS butter to skillet, add mushrooms and onions. Cook until onions soften and mushrooms are tender. Add to seitan mixture.

3. Add 1 TBS butter to pan over medium heat. Add flour, stirring with a whisk for one minute. Slowly add broth, stirring constantly until bubbly. 

4. Add seitan mixture and sherry. Reduce heat and simmer about 3 - 4 minutes. Remove from heat. Stir in sour cream and parsley.