Seitan Portobello Stroganoff

Ingredients:

  • 1/2 pound wide noodles (I forgot this so I made mashed potatoes instead)
  • 3 1/2 cups seitan, sliced in thin wide strips
  • 2 tablespoons +1 teaspoon olive oil
  • 1 cup shallots, thinly sliced
  • 1 large onion, quartered and sliced in half moons
  • 3 cloves garlic, minced
  • 2 cups cremini mushrooms, thinly sliced (skipped this)
  • 2 portobella caps, thinly sliced
  • 1 cup burgundy cooking wine
  • 2 cups cold water 2 tablespoons arrowroot powder (corn or potato starch will work, too)
  • 2 tablespoons fresh thyme, chopped up (oops)
  • 1 tablespoon hungarian paprika
  • 2 teaspoons salt
  • 1/2 cup nutritional yeast flakes
  • 2 teaspoons dijon mustard (didn’t have mustard, so used mustard seeds)
  • 1/2 cup original flavored soy milk
  • 1 cup peas

Directions Dissolve the arrow-root in the 2 cups of water, set aside.

Heat olive oil in skillet over med-high heat. Add the shallots and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 15 minutes.

Meanwhile, heat a cast iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.

Back to the sauce: add salt, wine and paprika. Turn heat up high to reduce the liquid, about 10 minutes.

Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add soymilk and mustard and bring heat down to low, be very careful not to let it boil now because it can make the soymilk and mustard bitter. Add seitan and peas, cook for 10 more minutes.

Divide noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn’t stick. You can top it off with tofu sour cream, but I like it just the way it is.

Seitan is nice because you can make it at home. It’s a strange preparation made by separating flour and gluten. The result is a substance that is quite versatile and can be used to “beef up” a dish. Not that you need to pretend it’s meat, but with the right marinade, it actually tastes nice and does make your dish more substantial.

I really like my kitchen, and how open and social the cooking is as I now face the room and the seating area so I can chat with my flatmate or guests. I really like my new place so much more than the Leiden house. It’s larger, yet more modest. It’s definitely not in as good shape however it’s warmer and by far feels much more like a home to me. So… there’s my cooking. Now I need to pack and get on a plane in 2 days.

Recipe: Post Punk Kitchen

Stroganoff image: AsstroGirl

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