Seitan Beef and Mushroom Stroganov
  • 2tablespoons olive oil or vegan buttertry Earth Balance
  • 1 small onionchopped
  • 2cloves garlicminced
  • 1pound white button or cremini mushroomssliced
  • 1cup seitanchopped
  • ½cup dry red wine
  • 1 vegetable bouillon cube
  • 2tablespoons flour
  • 1tablespoon mustard
  • 1tablespoon Bragg Liquid Aminosoptional
  • ¼cup water
  • ½cup vegan sour creamor vegan mayo + 1 teaspoon apple cider vinegar
  • ½teaspoon tarragon
  • Salt and pepper to taste
  1. Melt the vegan butter or olive oil in a small stockpot. Add the onion and garlic and sauté for 5-8 minutes on medium heat until the onions are translucent and fragrant.
  2. Add the mushrooms, seitan, wine, and bouillon. Cook the mushrooms for about 15 minutes, or until tender.
  3. Add the flour, mustard, and Bragg Liquid Aminos, if using. Add the water if it looks like it needs a little liquid. Stir in the sour cream, tarragon, salt, and pepper and heat through.
  4. Serve over pasta, mashed potatoes, roasted potato wedges, or rice!