Seitan & Mushroom Stroganoff

Here's an alternative for Beef Stroganoff. I am going to try this tonight, or Saturday night. Hope you like it! Seitan is made from wheat gluten, so do not eat this is you have an allergy to wheat or wheat gluten. This is an excellent source of non-soy protein. This is best served over wide noodles (I suggest farfalle [bowties], but any wide pasta will do)

Ingredients:
2 Tablespoons cornstarch
3 Tablespoons soy sauce
1 1/2 cups vegetable broth or water
1/2 Teaspoon garlic granules
2 Tablespoons Tahini
2 Teaspoons conola or olive oil
2 cups thinly sliced onion
4 cloves garlic, minced or pressed
4 cups of sliced fresh mushrooms
2 cups thinly sliced seitan strips
ground black pepper, to taste

1) Gravy: Stir cornstarch and soy sauce together in a 2 quart saucepan and make thin, smooth paste, Whisk in the vegetable brother or water and garlic granules. Cook over medium-high heat, stirring occasionally until it thickens and comes to a boil. Remove from heat and beat in tahini. Cover the saucepan and set aside.
2) Place oil in a large skillet and heat over medium-high. When the oil is hot, saute the onion and garlic for 10 minutes.
3) Add the mushrooms and cook, stirring often, for 5 to 7 minutes
4) Stir in the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until seitan is heated through,
5) Season the stroganoff with ground pepper. Serve at once over egg-free noodles.

Yield: 4 servings

Per Serving:
Calories: 248
Protein: 27 grams
Carbohydrates: 20 grams
Fat: 7 grams

Recipe Credit: Guide to Veg Living by Veg For Life (A Farm Sanctuary Campaign)