21 August 2013

Maggie's Seitan Stroganoff

I made an adjustment in the meal plan for this week (gasp!), but that adjustment led to a new blog post on one of Shana's favorite dinners. For a while, when asked what her favorite meal was, Shana would always say "noff." There are a few others that now rival for top bidding on her palate, but noff remains a strong contender.

When I was little, I remember eating beef stroganoff every once in a while. My dad would serve it over wide egg noodles and the rich, creamy goodness of it was just so comforting. As a vegan, the beef part of the stroganoff is out (as are the egg noodles), but I was bound and determined to find another way to make this as delicious as I remember it. I tried a couple of different iterations, but they weren't right for one reason or another. Usually, that reason was "Shana didn't like it." Finally, I made a winner of a recipe! This recipe is so good that a decidedly non-vegan friend of ours asks me to make it every time we are in the same place. 

Maggie's Seitan Stroganoff
1/2 loaf prepared seitan, cubed
3 med. onions, chopped
3-4 cloves garlic, pressed or minced
1 box Imagine creamy mushroom soup
3 T. ketchup
3 T. vegan worcestershire sauce
4 oz. "cream cheese"
salt and pepper to taste
10-12 oz. wide flat pasta

1. In a large skillet or electric skillet, saute the onions in a bit of olive oil. When they are starting to soften, add the seitan cubes. Meanwhile, start water heating for the pasta in a large pot.
2. Add the pressed garlic and saute for another minute.
3. Add the mushroom soup, ketchup, w. sauce, and stir to combine.
4. Add the "cream cheese" and salt and pepper. Stir regularly to help the cream cheese melt and blend in to the mushroom soup.
5. When the pasta is al dente, drain it and then add it to the skillet, stirring to coat. Alternatively, serve the noff over the pasta.

Helpful Hints
  • This recipe makes a TON!! However, because it freezes so well, I don't worry about the amount it makes. We're both thrilled to put 4 single servings of noff in the freezer for later meals. 
  • As I've mentioned before, we don't do mushrooms all that often. However, if you enjoy them, add them to this dish! They should be sauteed for a bit, so either throw them in with the onions or the garlic, depending on how big you've cut them. 
  • We use Bionaturae Rombi pasta for this, as it's a great shape. If you can't find that, you can use another pasta. I would, however, recommend against breaking up lasagna noodles. The pieces tend to stick together and then not cook well. 
  • You can absolutely use store-bought seitan for this recipe. My guess is that you'd want about 8 ounces. 
  • Noff is a pretty quick dish - less than 30 minutes from start to finish, assuming that you've got the seitan all ready to go (meaning it's not frozen or something). If you know you're going to eat this when you make a batch of seitan, you can also freeze the seitan in cubes and then thaw them in the fridge during the day or overnight.
The post "Maggie's Seitan Stroganoff" originally appeared on Maggie's LesVegan Kitchen.

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