Monday, February 13, 2012

Meatless Monday: Seitan Stroganoff

I'm going to be frank here. I have no idea what "Stroganoff" actually means, so I apologize in advance if I'm grossly mistaken in applying it to this dish. I tend to think of it as anything with egg noodles and a mushroomy sauce, hence, Seitan Stroganoff. This dish is vegetarian, but could be made vegan with some substitutions. This yields 6-8 servings, and leftovers freeze well. It took about 40 minutes to get from gathering the ingredients to the table.

What You'll Need:


  • Egg noodles, or a suitable substitute. Rice would work just fine. Another type of pasta would do in a pinch.
  • Cooking Oil of your choice. I think you should choose coconut. ;)
  • An Onion and as much garlic as you like. I used 3 cloves.
  • Seitan.  Most traditional grocery stores should carry it these days. If you're not sure where to find it, ask someone who works at the grocery store. If they don't know, ask them where the tofu is. The seitan is probably right next to it. If you can't find it, tofu, tempeh, or a meat analog would work fine.
  • Mushrooms. Pretty much any standard, run of the mill mushroom will work. I like mini-portabellas.  I get the pre-sliced ones, because I'm lazy efficient.
  • Any other veggies you might like to add. Peas, broccoli, and green beans are all good choices. I had limited options this time, and used canned peas.
  • For the sauce: A can of cream of mushroom soup, vegetable stock (not pictured), soy milk (or plain milk of your choice) and Bragg Liquid Aminos or soy sauce. Ignore the Worcestershire sauce in the photo. I pulled it out of the fridge in a brain dead moment, thinking, "Hey, maybe I could use some of this up that we've had since a super bowl party a few years ago that we made bloody marys at" and then remembered that it's not vegetarian! (It has anchovies in it.) 
  • Seasonings. That's not terribly helpful, is it? I used, salt, pepper, Bragg Organic Sprinkle, oregano, Italian seasoning, and celery salt.
What You'll Do:

  • Start boiling water in a large (at least 6 quart) sauce pan or stock pot. It takes forever to boil enough water to make a whole package of noodles, so seriously, do this first. If you're going to make it tomorrow, start boiling the water now. :p
  • Heat 2-3 tablespoons of your cooking oil over Medium-High heat in a large skillet, frying pan, or wok. 
  • Mince your garlic and dice your onion. When the oil is hot enough, add the onions to the pan. If you toss an onion in the oil and it dances with delight, the oil is hot enough. If it just sits there all sad and motionless, wait a little longer. As the onions start to soften, add the garlic. Stir/toss frequently.
  • Take the Seitan out of the package. Yes, it's supposed to look like that. Cut it up into small pieces, like so: 


  • Add the Seitan to the pan and toss or stir to coat and incorporate. If you're adding any fresh or frozen veggies, add those now. Canned veggies can wait til later.
  • At this point, I hope your water is boiling. Throw your egg noodles in and cook according to package directions. 
  • If your mushrooms are not pre-sliced, slice them up, fancy pants. If they are sliced, but not small enough for the pickiest eater of your choice, cut 'em up some more, like I do. (The pickiest eater of my choice is ME.) Add them to the pan with the Seitan and toss or stir.
  • If your noodles aren't done already, they probably will be shortly. When they are, drain them, and let them chill in the sink for a little bit. When I say "chill", I mean hang out without causing a ruckus, not decrease in temperature. Use the pot you cooked them in to mix up the sauce. Add the soup to the pan, then about half a can worth of soy milk (or milk of your choice) and half a can worth of vegetable stock. Add a squirt or two of Bragg (or soy sauce) and your seasonings, including salt and pepper, to taste. Whisk it all together until blended.
  • Add the sauce to the Seitan mixture and stir. Add any canned vegetables at this time. Cook over Low-Medium heat for 5 minutes. Stir in the noodles and cook together for another 5 minutes. Taste test and add seasonings if necessary. If the sauce is too thin for your tastes, you can add a little cornstarch or flour to thicken it. (I like it thin, the noodles soak it up nicely!) 
  • Serve and Enjoy!





***
If you like this blog, please vote for me on
Babble's Top 100 Mom Blogs.
Thanks for your support!

3 comments:

  1. Looks yummy, but I'm scared of seitan. I love tempeh made all ways, HATE tofu that isn't saturated in seasoning and fried, and greatly dislike most "meat substitutes". Can you help me? Is it more like tempeh or like faux beef or something? Should I just suck it up and try it?

    ReplyDelete
  2. Amy, I'm sorry I somehow missed your comment until now! Seitan isn't really comparable to tempeh, but it's not that similar to tofu either. It's got a pretty chewy texture that took me a while to get used to, but isn't as bland as tofu. Of the three, I love tempeh best! It's definitely worth a try though!

    ReplyDelete
  3. The lovely part of stroganoff is sour cream. Mix some in with the sauce as the last step. You'll probably want to thicken it if you add sour cream just because it tends to thin it out quite a bit, and you'll also probably end up using more salt.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...