Question for Carole (MckMain)
- Thread starter wkoutmom
- Start date
Mckmain
Cathlete
Sorry Lea...I never read back thru the thread!! Sure you can have the recipe...
Wheat Meat Stroganoff
2 T olive oil
12 ounces seitan, cut into 1/2 diced pieces
2 T tomato paste
2 cups vegetable stock
1 large yellow onion, chopped
1 large green bell pepper, seeded and chopped
8 ounces small white mushrooms
2 T unbleached all purpose four
1 and 1/2 T Paprika (I only use 1 T)
salt and freshly ground black pepper
1/2 cup vegan sour cream
Heat 1 T of the olive oil in a large skillet over medium heat. Add the seitan and brown on all sides, 7 to 8 min.
In a small bowl, combine the tomato paste and 1/4 cup of the stock, blending until smooth. Set aside
Heat the remaining 1 T olive oil in a large saucepan over medium heat. Add the onion and bell pepper, cover, and cook unitl softened, about 5 min. Add the mushrooms and cook, uncovered, until the luquid evaporates, about 3 min. Stir in the flour and paprika and cook, stirring for 1 min to remove the raw taste from the flour. Add the tomato paste mixture, stirring until smooth. Stir in the remaining 1 and 3/4 cups stock and bring to a boil, then reduce heat to low. Season with salt and pepper to taste and simmer until the flavors are blended and the sauce thichens somewhat, about 25 min.
Slowly whisk in the vegan sour cream until well blended. Add the seitan and simmer until heated through, about 5 min. Serve hot over cooked noodles or rice.
Wheat Meat Stroganoff
2 T olive oil
12 ounces seitan, cut into 1/2 diced pieces
2 T tomato paste
2 cups vegetable stock
1 large yellow onion, chopped
1 large green bell pepper, seeded and chopped
8 ounces small white mushrooms
2 T unbleached all purpose four
1 and 1/2 T Paprika (I only use 1 T)
salt and freshly ground black pepper
1/2 cup vegan sour cream
Heat 1 T of the olive oil in a large skillet over medium heat. Add the seitan and brown on all sides, 7 to 8 min.
In a small bowl, combine the tomato paste and 1/4 cup of the stock, blending until smooth. Set aside
Heat the remaining 1 T olive oil in a large saucepan over medium heat. Add the onion and bell pepper, cover, and cook unitl softened, about 5 min. Add the mushrooms and cook, uncovered, until the luquid evaporates, about 3 min. Stir in the flour and paprika and cook, stirring for 1 min to remove the raw taste from the flour. Add the tomato paste mixture, stirring until smooth. Stir in the remaining 1 and 3/4 cups stock and bring to a boil, then reduce heat to low. Season with salt and pepper to taste and simmer until the flavors are blended and the sauce thichens somewhat, about 25 min.
Slowly whisk in the vegan sour cream until well blended. Add the seitan and simmer until heated through, about 5 min. Serve hot over cooked noodles or rice.
