Post by Quaalude on Feb 24, 2009 12:33:02 GMT 11
Serves 4
* 2 tablesthingys corn starch
* 3 tablesthingys soy sauce
* 1 1/3 cups vegetable broth or water
* 1/2 teasthingy garlic granules
* 2 tablesthingys tahini
* 2 teasthingys canola oil or olive oil
* 2 cups thinly sliced onions
* 4 cloves garlic, minced or pressed
* 4 cups sliced fresh mushrooms
* 2 cups thinly sliced seitan strips
* ground black pepper, to taste
* egg-free noodles
Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the vegetable broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini. Cover the saucepan and set aside.
Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
Season the stroganoff with ground pepper. Serve at once over egg-free noodles , now that sounds Good
QC
* 2 tablesthingys corn starch
* 3 tablesthingys soy sauce
* 1 1/3 cups vegetable broth or water
* 1/2 teasthingy garlic granules
* 2 tablesthingys tahini
* 2 teasthingys canola oil or olive oil
* 2 cups thinly sliced onions
* 4 cloves garlic, minced or pressed
* 4 cups sliced fresh mushrooms
* 2 cups thinly sliced seitan strips
* ground black pepper, to taste
* egg-free noodles
Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the vegetable broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini. Cover the saucepan and set aside.
Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
Season the stroganoff with ground pepper. Serve at once over egg-free noodles , now that sounds Good
QC