This dish was really good, but next time, I think I will double the gravy. We needed more sauce! I served this on egg noodles, and we all cleaned our plates. You could serve this on rice and make it vegan. I didn’t have garlic granules on hand (not even sure what they are), but I used garlic salt instead. It tasted great! Hail seitan!
Seitan and Mushroom Stroganoff
2 Tbsp cornstarch
3 Tbsp soy sauce
1 1/ 3 cups vegetable broth or water
1/ 2 tsp garlic granules (I used garlic salt)
3 Tbsp tahini
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
1. For the gravy, place the cornstarch and soy sauce in a 2-quart saucepan and stir them together well to make a thin, smooth paste. Gradually whisk in the vegetable broth or water and garlic granules. Place the sauce-pan over medium-high heat, and cook the gravy, stirring constantly with a wire whisk, until it thickens and comes to a boil. Remove the saucepan from the heat, and beat in the tahini using a wire whisk. Cover the saucepan with a lid, and set it aside.
2. Heat a large, non-stick skillet over medium-high heat. Add the onions and garlic, and sauté them for 10 minutes, adding water if necessary to prevent sticking.
3. Add the mushrooms to the onion in the skillet and cook, stirring often, for 5 – 7 minutes longer.
4. Stir in seitan strips and the reserved gravy (from step #1) into the onion and mushrooms in the skillet. Reduce the heat to low , and cook, stirring often, about 5 to 10 minutes, just until the seitan is heated through.
5. Season the stroganoff with ground black pepper, to taste. Serve at once.