Seitan Stroganoff

Seitan Stroganoff

We had recently spent about a week traveling through Vermont before continuing on to visit some family in Connecticut. While we were browsing through a co-op near Burlington, we came across some seitan made by a Vermont-based company, Sheffield Seitan. We had also just come across some sour cream by Wayfare, so making a seitan Stroganoff seemed like it was meant to be. Traditionally made with Beef tenderloin, seitan makes a terrific and satisfying vegan substitution. The most important ingredient, however, is paprika. Use the freshest paprika you can find. Use a mild one, too. This isn’t about being spicy. We served this over some egg-free pappardelle.

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Seitan Stroganoff
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 to 4 servings
Ingredients
  • 12oz prepared seitan, cut into 1-inch chunks
  • 8oz button mushrooms, quartered
  • 1 tablespoon plus 1 ½ teaspoons vegetable oil
  • ½ medium onion, finely chopped
  • 1 tablespoon paprika
  • ½ teaspoon dry thyme
  • 2 cups vegetable broth
  • ½ cup vegan sour cream
  • 1 ½ teaspoons Dijon mustard
  • 8oz wide pasta noodles, cooked
  • Vegan butter
  • Salt and pepper to taste
Instructions
  1. Heat a medium saute pan over medium-high heat. When hot, add 1 tablespoon oil.
  2. Add the mushrooms and pan roast until they are well browned and tender, about 8 minutes. Remove to a bowl.
  3. Reduce the heat under the pan to medium and add the onions. If the pan seems dry, add the remaining oil. Sweat until tender, around 5 to 6 minutes.
  4. Stir in the thyme and paprika. Stir and cook for a minute then add the broth, scraping up anything that has caramelized on the bottom of the pan. Once at a boil, reduce the heat and simmer gently for 5 minutes.
  5. Add the seitan chunks and mushroom and simmer for 10 minutes. At this point, the dish can be chilled and finished later by returning it to a simmer before proceeding.
  6. When you are ready to finish the dish, cook the pasta in at least 2 ½ quarts of water with 4 teaspoons of kosher salt until just cooked. Drain the pasta and toss it with a little vegan butter.
  7. Place the sour cream and Dijon mustard in a heat-proof bowl or measuring cup. Stir to combine.
  8. Stir a little of the hot cooking liquid into the sour cream mixture to gently bring it up to a higher temperature. This is called tempering, and it helps soften the shock of combining items of different temperatures, especially creams, which have a tendency to separate or curdle. Once about a third of the liquid has been incorporated into the sour cream, you can then stir the sour cream mixture into the pan. Heat it gently at this point, and remove it from the heat before it comes to a boil.
  9. Season it with a little salt and pepper as needed and serve on top of the buttered noodles.
 

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