tonights dinner was adapted from the wheat meat stroganoff recipe found in vegan planet. home made seitan teams up with crunchy green beans, and savory mushrooms in a creamy sauce, thanks to some pureed silken tofu. when i first started making this, i would swap tempeh for the seitan because i’ve never cared for the texture of the store bought varieties-too dry. i would also use an imitation sour cream, but after reading the label i decided that i could do with a few less hydrogenated things in my life. i have yet to truly hit it on the nose with tofu sour cream, but in a dish like this it really works, because you’re not really tasting the sour cream- you just get the body, and the color and that hint of tang. i really wish someone would make a whole wheat bowtie pasta-the shape seems synonymous with stroganoff, and i have yet to try to make them myself.
anyways. heres my rough recipe.
seitan stroganoff, midwest vaygun style
serves 4-6
1 lb seitan, sliced into 1/2” pieces
1 medium onion, diced
1/2 lb green beans, trimmed and cut into thrids
3/4 lb cremini, or portabello mushrooms, cut into slices, or 1 inch dice
2 tbs flour
1 1/2 tbs hungarian paprika
2 c vegetable stock
1/2-3/4 c tofu sour cream
3/4 lb pasta, that can hold sauce, like fusilli
get some water set to boil, and start by browning your seitan. once done, set it aside and toss your onion and mushrooms into the pan. cook until the mushrooms have begun to release their liquid, and add the green beans. cover the pan, and let the mushroom liquid steam the beans. remove the lid, and let some of the liquid evaporate. now sprinkle in the flour and the paprika, and add some pepper. stir everything to coat, and cook for a few minutes to get rid of the raw flour taste. now pour on your stock, stir well to de-glaze the pan, and let simmer, stirring occasionally for 20 minutes. now, toss in some tofu-or-whatever-sour-cream, stir, and taste to see if you need more. once you get that down, let it hang for ten minutes while you cook your pasta. serve on top of your noodles, and call it a night.
seitan stroganoff
