Seitan Mushroom Marengo Recipes

SEITAN & MUSHROOM MARENGO

Steps:

• Soften onion, garlic and celery in a small amount of water, in a medium saucepan, till soft.
• Add mushrooms and cover pan. Let cook 5-10 minutes, till mushrooms are soft.
• Add all other ingredients, except lemon juice. Simmer gently while your rice cooks.A few minutes before serving, add lemon juice.
• Serve over rice with a nice green salad. Bon appetit!

SEITAN AND MUSHROOM STROGANOFF (VEGAN)

Steps:

• 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.

SEITAN AND MUSHROOM STROGANOFF

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.