Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion; chopped |
| 1 pounds | Mushrooms; sliced |
| 1 cup | Soy milk |
| 1 cup | Vegetable broth |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Sherry |
| 2 tablespoons | Apple juice |
| 1 dash | Cayenne |
| 2 cups | Seitan; sliced |
| 2 cups | Firm tofu; sliced |
| 2 tablespoons | Cornstarch; mixed w/1/3 c water |
Saute the onion in a small amoutn of water for 2-3 minutes. Add mushrooms and saute til they're slightly limp. Add the soy milk, broth, soy sauce, sherry or apple juice, and cayenne. Stir well. Add the seitan or tofu. Mix.
Cover and cook over low heat for 20 minutes. Add the cornstarch mixture to the pan and stir til thickened. Do not freeze.
Per serving: 1085 Calories; 45g Fat (36% calories from fat); 87g Protein; 96g Carbohydrate; 2mg Cholesterol; 3965mg Sodium Recipe by: The New McDougall Cookbook Converted by MM_Buster v2.0l.