MAINS
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MAINS
Seitan Mushroom Stroganoff
EL MEJOR NIDO
Seitan Mushroom Stroganoff
Level
Easy
Prep
20 min
Cook
20 min
Servings
Makes 4 to 6 servings
A WINTER COMFORT FOOD FOR THE WHOLE FAMILY!
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
Key Ingredients
Ingredients
- ●2 packages (8 ounces) SWEET EARTH Enlightened Foods Traditional Seitan Strips
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Salt to taste
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6 cloves garlic, minced
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1 teaspoon paprika
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2 tablespoons all-purpose flour
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2 tablespoons melted unrefined coconut oil
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1 tablespoon olive oil
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1 large sweet onion, chopped
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8 ounces sliced mushrooms
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2 tablespoons vegan Worcestershire sauce
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2 tablespoons cognac (or brandy)
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3 tablespoons ketchup
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2 tablespoons Dijon mustard
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1 cup crushed tomatoes
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1 1/2 cups pureed tofu
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Chopped chives to garnish
Make It
Step 1
In a large bowl, mix the seitan strips with the salt, garlic, the paprika and the flour until all the seitan is coated.
Step 2
In a large skillet over medium high heat, heat the coconut oil and the olive oil and sauté the onion and mushrooms until onion is translucent (about 2 minutes).
Step 3
Add the seitan and cook until browned on all sides (about 5 minutes).
Step 4
Add the Worcestershire sauce and the cognac. Let the cognac cook for a few seconds and then set a match to it and allow the flames to subside on their own.
Step 5
Once the flames have gone out completely, add the ketchup and the mustard and cook for a minute.
Step 6
Add the crushed tomatoes and stir until everything is incorporated.
Step 7
Stir in the pureed tofu and let the stroganoff cook for an additional 5 minutes.
Step 8
Sprinkle some chopped chives to garnish and serve hot! ENJOY@! … with a special thanks to our friendly neighbor Denise Schneider for helping us make this recipe perfect for our fellow mankind 😉
