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It’s BACK: Vegan Adventure #24: Seitan and Stroganoff April 2, 2009

Filed under: Main Courses,Vegan — pastrybrush @ 7:00 am
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Oh, yes.  I am finally bringing back my Vegan Adventure.  I have actually made a bunch of items lately, and I have just been putting off writing because I am lazy.

There I said it.  I am lazy, but I have been cooking 🙂

I have always been intrigued by fake meat products.  I had never actually heard of Seitan until I was reading through Vegan with a Vengeance.  I still really didn’t know what it was, but I had all the ingredients to make half a batch.  Which was perfect for the Seitan-Portobello Stroganoff 🙂

The Seitan was actually very easy to make.  The only mistake that I made was using vegetable bouillion cubes instead of either water or low sodium vegetable broth.  Because of that the Seitan ended up being a little bit salty but in the end it turned out great 🙂  The Seitan reminded me a little spongy piece of meaty goodness, but nothing will be able to replace real meat for me.

The sauce for the stroganoff was very straight forward; just had to do a good amount of chopping.  In the end, I loved the stroganoff.  It was very tasty.  Since the Seitan was already a little salty I didn’t add any to the sauce and it really evened out the seasoning in the dish.

100_2032Seitan (Full Recipe)

Souce: Vegan With A Vengeance by Isa Chandra Moskowitz

2 cups vital wheat gluten flour

1/4 cup nutritional yeast

2 tbsp all-purpose flour

1 cup cold water or vegetable broth (low sodium)

1/2 cup soy sauce

1 tsp tomato paste

1 tbsp olive oil

2 cloves garlic, pressed or grated on a Microplane grater

1 tsp finely grated lemon zest


12 cups water or vegetable broth (low sodium)

1/2 cup soy sauce

In a large bowl, mix together vital wheat gluten flour, nutritional yeast, and all-purpose flour.  In a separate bowl, mix together the wet ingredients through the lemon zest.

Pour the wet ingredients into the dry and combine with a firm spatula.  Knead the dough for about 5 minutes until spongy and elastic.  Let the dough rest for a couple of minutes.  In the meantime, stir together the ingredients for the broth in a large saucepot (do not boil the broth at this point).

Roll the dough into a log shape about 10 inches long and cut it into 6 pieces of roughly equal size.  Place the pieces in the broth.  It is important that the broth be very cold when you add the sough, which makes for a ncier texture and ensurers that the seitan doesn’t fall apart.  Partially cover the pot (leave a little space for steam to escape) and bring the broth to a boil.

When the broth has come to a boil, set the heat to low and gently simmer for an hour, turning the pieces every now and again.

Turn off the heat and let the broth and seitan cool for at least 30 minutes.  This will produce a firmer seitan.  It is best to let everything cool completely before removing the seitan from the broth.

What you do next depends on the recipe you are using.  If storing the seitan for later use, slice it into bite-size chunks, put it into a sealable container, and cover with broth.  Seal the container and place it in the fridge for up to five days.

Seitan-Portobello Stroganoff

Souce: Vegan With A Vengeance by Isa Chandra Moskowitz

2 tbsp arrowroot powder (cornstarch or potato starch will work, too)

2 cups cold water or vegetable broth

8 tsp olive oil

1 cup shallots, thinly sliced

1 large onion, quartered and sliced into half moons

3 cloves garlic, minced

2 cups cremini mushrooms, thinly sliced

2 portobello caps, thinly sliced

2 tbsp fresh thyme, chopped

3 1/2 cups seitan, sliced into thin, wide strips

2 tsp salt

1 cup Burgundy cooking wine

1 tbsp Hungarian paprika

1/2 cup nutritional yeast

1/2 cup plain soy milk

2 tsp Dijon mustard

1 cup frozen green peas

1/2 pound wide noddles, prepared according to the package directions

Dissolve the arrowroot in the 2 cups of water; set aside.

Heat 2 tbsp of the oilive oil in a skillet over medium-high heat.  Add the shallots and onions, saute for 5 minutes.  Add the garlic, cremini and portobello mushrooms, and thyme.  Saute for 15 minutes.

Meanwhile, heat a cast-iron skillet with the remaining 2 tsp of olive oil, just long enough to coat it.  Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outisde.  If you are using store-bought seitan you need only cook it for 10 minutes.

Back to the sauce: add the salt, wine, and paprika.  Turn up heat to high to reduce the liquid, about 10 minutes.

Lower heat to medium-high, add the arrowroot mixture, stir well, and let the sauce thicken, about 5 minutes.  Add the nutritional yeat and mix well until it is dissolved.  Add the soy milk and mustard and bring heat down to low; be very careful not to let it boil now because it can make the soy milk and mustard bitter.  Add the seitan and peas; cook for 10 more minutes.

Divide the noodles into bowls and mix with the stroganoff.  It is best to mix immediately so that the pasta doesn’t stick.  You can top it off with tofu sour cream, but I like it just the way it is.


2 Responses to “It’s BACK: Vegan Adventure #24: Seitan and Stroganoff”

  1. pinkstripes Says:

    Good for you on making your own seiten. It’s on my list of things to make. Vegan with a Vengeance is on my wishlist.

  2. vyvoom Says:

    This Recipe Is Ah Mahzing!
    Denfinetly try. I wish I had tomatoes. .. bummed I doubted it. Use tofutti sour cream and 1 T of good 25yr. Balsamic

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