Wednesday, August 24, 2011
Back to Cool: Mushroom Seitan Stroganoff.
Sometimes a situation calls for a "Plate of Brown". Especially with temperatures cooling lately. I was inspired by the Best Stroganoff Ever from the Lux Hippie but I decided to try mushrooms instead of kale and made a few adjustments. I'm in a no-kale zone but...
The greens are coming! Our grocery store in Northern Liberties finally opens this Friday, so expect to see more recipes now that I have access to higher quality and organic produce without taking a train to get it.
Luckily, we had seitan, mushrooms, and vegan sour cream stocked in the fridge.
Creamy, yet light. Try vegan sour cream as a base for those alfredo and "cheesy" sauces for a vegan pasta dish that delivers. While most creamy pasta always seemed heavy and "one-note" for me, this stroganoff is kicking with paprika and garlic, and nutritional yeast adds zip, too.
Mushroom Seitan Stroganoff
1 tbsp vegan margarine
2 cloves garlic
2-3 tbsp nutritional yeast
1 tbsp dijon mustard
1/2 tbsp paprika
1/2 tsp salt
1/2 tsp pepper
1 cup crimini mushrooms
6 oz seitan
1 cup vegan sour cream (Follow Your Heart brand)
8 oz brown rice fusilli
Boil a pot of water for your pasta. In a separate large pan, melt margarine and add onions and garlic. Let cook on high heat until they start to brown, then fold in mushrooms with salt, pepper, nutritional yeast, mustard, and paprika. I added a few drops of water to help cook the mushrooms, but if you have veggie broth, add a little bit and stir, cooking for 5 minutes or so. Lower heat to simmer.
Boil pasta according to directions. While pasta is cooking, fold your seitan into the mushroom mixture and cook for 3-5 minutes, stirring. Mix in your sour cream and continue to simmer for another 2 minutes. When your pasta is ready, drain and toss into mixture.
Finish with herbs. Makes 4 servings.