Our Veggie Kitchen

My parents came down last week to see the grand kids and to explore some healthy & meat free alternatives.  Prior to their arrival, I stocked the freezer with a double batch of Beefy Seitan Roasts and some BBQ Tempeh Burgers.  For an experience in tofu done right, I added some fried tofu sandwiches (I know, not too healthy), and Ginger fried tofu. 

With one of the seitan roasts, I made a batch of Beefy Stroganoff.  Loaded with strips of beefy seitan and mushrooms in a rich, creamy sauce, this is one of my girls' favorite pasta treats.  And, of coarse, everything is better with a batch of fresh asparagus.



'Beef' Stroganof
1 lb dry pasta, such as farfalle or penne
2 tbs vegetable oil
1 loaf 'beef' seitan roast, sliced
1/4 cup flour
1 medium onion, finely chopped
2 cloves garlic
1/2 lb mushrooms, sliced
1/4 cup dry red wine
2 cups beef flavored broth (I use Better than Bouillon)
1 tsp ground mustard seed
1 tbs vegan Worcestershire sauce
1/2 tsp black pepper
1/2 cup vegan sour cream

Add the flour and seitan slices to a paper bag and toss to coat.  Pour onto a plate and tap to remove any excess flour.  Reserve the flour.  Heat the oil over medium high. Add the seitan strips, tossing occasionally until they begin to brown.  Remove from the pan and set aside.


Add a little extra oil, if necessary, then add the onions. Saute until the onion is soft, then add the garlic and saute for another minute. Add the mushrooms and continue cooking for several minutes, until the mushrooms have given off their moisture. When you add the mushrooms, start bringing the pasta water to a boil. Cook the pasta according to pack directions.

When the mushrooms are cooked, stir in the remaining flour and cook for a minute or two. Add the reamaining ingredients (except sour cream) and simmer, uncovered, until the pasta is done. When pasta is finished, stir the sour cream and seitan into the sauce and toss with the drained pasta.

5 servings:   621 cal (13g fat, 95g carbs, 28g protein)