Seitan and shiitake mushroom stroganoff
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | tablespoon | Oil |
| 1 | Onion; chopped | |
| 8 | ounces | Seitan cutlets; cut into chunks (8 |
| ; To 12) | ||
| 1 | Carrot; finely cut or | |
| ; shredded | ||
| 1 | Clove garlic; minced | |
| 1 | cup | Sliced button mushrooms |
| 6 | Dried or fresh shiitake mushrooms (If; sliced (6 | |
| O 10) | ||
| Dried they need to be soaked for at least | ||
| 30 minutes and then drained.) | ||
| 1 | tablespoon | Bragg liquid amino acids; lite tamari, or soy |
| ; sauce | ||
| 5 | ounces | Silken lite firm or extra firm tofu |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Arrowroot |
| 1 | teaspoon | Sweetener |
| Freshly ground pepper; to taste | ||
| ¼ | cup | Chopped parsley; for garnish |
Directions
Spray a wok or large sauté pan with cooking spray. Add the oil and heat.
When the oil is hot, add the onion and seitan and sauté for 2 to 3 minutes.
Add the carrot, garlic, and mushrooms. Cook until mushrooms release their water. Add liquid aminos and cook until almost all absorbed. While the mushroom mixture is cooking blend the tofu, lemon juice, arrowroot, and sweetener in a blender or food processor until smooth. Turn off heat and add the tofu mixture. Stir to combine. If heat is too high the tofu mixture will break apart and curdle. Add freshly ground pepper. Top with parsley and serve over hot noodles. (Serves 4) Savor this hearty dish.
Total Calories per Serving: 135 Fat: 4 grams Recipe By : Jill Nussinow, M.S., R.D.
Posted to Digest eat-lf.v096.n164 Date: Fri, 20 Sep 1996 09:49:18 -0600 From: "Robin Goldberg Isaacs" <isaacs@...>