SEITAN AND MUSHROOMS IN PAPRIKA CREAM
From "Vegan Express." This was the first time my family and I tried seitan, and it was AWESOME. We absolutely LOVE this recipe. The sauce is DIVINE. Yum, yum and more yum!
Provided by Serah B.
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wide skillet. Add onions and saute over medium heat until translucent.
- Add seitan and mushrooms, cover and cook,stirring occasionally, until onions are golden brown and seitan is browned here and there.
- Pour in wine and stir.
- Place flour in small bowl. Use some of the rice milk to dissolve flour into a smooth paste.
- Add remaining rice milk, dissolved flour, and Silk creamer to the skillet and stir together.
- Stir in the paprika and cook over low heat for 5 minutes longer.
- If sauce becomes too thick, thin with additional rice milk.
- Season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 121.9, Fat 5.6, SaturatedFat 0.8, Sodium 17, Carbohydrate 14.3, Fiber 1.6, Sugar 3.6, Protein 2.5
SEITAN AND MUSHROOM STROGANOFF
A mushroom stroganoff with the addition of seitan, giving it the taste and texture of beef stroganoff, yet this version is wholesome and vegetarian!
Provided by Brooke Elizabeth
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic; cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.
- Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.
Nutrition Facts : Calories 534 calories, Carbohydrate 82.3 g, Cholesterol 72.3 mg, Fat 5.2 g, Fiber 5.1 g, Protein 40.9 g, SaturatedFat 1.3 g, Sodium 765.6 mg, Sugar 17 g
CORNMEAL-CRUSTED SEITAN
Steps:
- Combine the cornmeal and 3/4 cup boiling water in a large heatproof mixing bowl. Let stand for 1 minute, then stir. Add the flour, optional yeast, seasoning, and salt, and whisk together.
- Add the seitan to the bowl and stir to coat the seitan pieces evenly.
- Heat the oil in a wide nonstick skillet. Arrange the seitan in the skillet in a single layer, if possible, or work in batches. Sauté over medium-high heat on all sides until the cornmeal turns golden brown and crusty. Serve at once.
- Menu Suggestions
- Like the previous recipe, this works nicely in a Parisian-style assiette. See the suggestions in the box on page 67; as well as the menu suggestions with Seitan and Mushrooms in Paprika Cream (page 68).
- This goes well with whole-grain dishes; here are a few ideas. With any of these, add some colorful raw vegetables or a simple salad: Quinoa with Wild Mushrooms and Mixed Squashes (page 90); Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92); Curried Cashew Couscous (page 93); or Lemony Couscous with Broccoli (page 94).
- Cornmeal-Crusted Seitan is a good partner for Sweet and White Potato Salad with Mixed Greens (page 188) or Warm Mediterranean Potato Salad (page 193). With the latter, add some grape tomatoes to the plate.
- nutrition information
- Calories: 253
- Total Fat: 9g
- Carbohydrates: 13g
- Protein: 30g
- Fiber: 9g
- Sodium: 710mg
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