This seitan and mushroom stroganoff is something I’ve been craving for yeeeeearrrrs. Growing up in a culturally German-dominate household, I’ve had my fair share of Beef Stroganoff and LOVED it. However, knowing what I know now about how many preservatives, animal products and gross flavorings that it contained, I had to come up with a replacement to get my “fix”.
Here is the Seitan recipe. However, you can totally make this without the seitan, and with the mushrooms alone have a very fulfilling dish. But, I would double-up on the mushrooms to make the same amount as the recipe below.
Too much of one thing is never good.
Due to the availability of so many items being purchased at the store, it’s easy to loose sight of moderation. We must keep in mind that our bodies thrive on the diversity of foods. The reason it’s necessary to diversify is due to the different vitamin, mineral and antioxidant content each and every thing we put into our body has. All this to say, don’t forget to switch things up! Vital wheat gluten is an awesome alternative, but it is a modified food. Being a modified food means that it’s derived from it’s natural state. It doesn’t have all the inner starch or the outer fiber of the wheat plant. This doesn’t necessarily make it bad for us, it is just a different food all together. The fiber being removed means that it may be a little harder for our digestive system to push it out, so pairing it with a high fiber food would be fantastic.
Seitan and Mushroom Stroganoff Ingredients:
Makes about 3-4 servings
1 box noodles (I use Banza noodles made from chickpeas)
1/2 pound Savory Seitan , thinly sliced and chunked
4 cups mushrooms
1/2 yellow onion
1 tbsp olive oil
1 recipe sour cream
1/4 cup + 1 tbsp Bragg’s Liquid Amino Acids or soy sauce
1 1/2 tsp. garlic powder
2 tsp. onion powder
1 1/2 tsp salt
1/4 cup apple cider vinegar
1 tsp. dried thyme
1 tsp. black pepper
2 tsp. red pepper flakes (optional)
Directions:
Cook pasta according to the package’s directions. Drain, and set aside in a covered pot to keep warm.
In a large saucepan over medium heat, add the olive oil, 1 tbsp. Bragg’s Liquid Aminos, mushrooms and onions. Cover and cook about 2 minutes. Add the chunked seitan, cover and cook an additional 3 minutes.
In a high-powered blender add the sour cream, 1/4 cup Bragg’s Liquid Aminos, garlic powder, onion powder, salt and apple cider vinegar. Blend on high until smooth.
Pour in the sour cream mixture, dried thyme, black pepper and red pepper flakes, into the saucepan with the onions, mushrooms and seitan. Cook over a medium-low heat for 10 minutes.
Serve with the pasta.