Vegan Seitan Beef and Mushroom Stroganoff

This entirely Russian recipe popped up in the 1800s and has seen been twisted by many different cultural preferences. Stroganoff or Stroganov was once a dish of straight meat in a cream sauce, later mushrooms and onions were added to the recipe—or white wine in the case of the English. Traditionally it was eaten along side (or over) roasted potatoes or baked french fries. Regardless of the variations, it’s always a very earthy and hearty dish. Serve with roasted potato wedges, mashed potatoes, rice, or pasta like bow ties or linguini.

This is one of Monkey Man’s favorite meals, in fact it gets top shelf ratings all around. Unfortunately, I hate mushrooms. Though, Monkey Man helps me out and eats all the mushrooms. What a sweetie.

Vegan Seitan Beef and Mushroom Stroganov (Serves 4)

2 tbsp vegan butter or olive oil
1 small onion, chopped
2 cloves garlic, minced
1 lb white button or cremini mushrooms, sliced
1 cup seitan, chopped
1/2 cup dry red wine
1 vegetable bouillon cube
2 tbsp flour
1 tbsp mustard
1/4 cup water
1/2 cup vegan sour cream (or vegan mayo + 1 tsp apple cider vinegar)
1 tbsp braggs (opt)
1/2 tsp tarragon
salt and pepper

Melt the vegan butter in a small stockpot. Add the onion and garlic and saute for 5-8 minutes on medium heat until the onions are translucent and fragrant. Add the mushrooms, seitan, bouillon, and wine. Cook the mushrooms for about 15 minutes, or until tender. Add the flour, mustard, and braggs.

Add the water if it looks like it needs a little liquid. Stir in the sour cream and seasonings and heat through.

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