Ingredients
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2 tablespoons cornstarch
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3 tablespoons soy sauce
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1/2 teaspoon garlic granules
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2 tablespoons tahini
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2 teaspoons canola oil or 2 teaspoons olive oil
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2 -3 garlic cloves, minced
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3 cups sliced mushrooms or 3 cups portabella mushrooms
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2 cups seitan (strips thinly sliced)
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egg-free pasta (one normal sized package)
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3 tablespoons vegan sour cream
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1 1/3 cups vegetable broth or 1 1/3 cups water
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ground black pepper, to taste
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1 cup green onion
Instructions
- Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the 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 and vegan sour cream. 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.