Seitan Portobello Stroganoff Recipes

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PORTOBELLO MUSHROOM STROGANOFF



Portobello Mushroom Stroganoff image

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Provided by CHORDATA

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
  • At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
  • In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
  • Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g

SEITAN PORTOBELLO STROGANOFF



Seitan Portobello Stroganoff image

This is a very tasty healthy dish. It made a lot and hubby said its even better the second day. He gobbled it up. So making the sauce part a day ahead might be a good idea. I opted to serve mine over saffron rice, but pasta is also a delicious choice.

Provided by Jo Zimny

Categories     Other Main Dishes

Time 1h35m

Number Of Ingredients 18

1/2 lb wide noodles
3 1/2 c seitan, sliced in wide strips
2 Tbsp + 1 tsp. of olive oil
1 c shallots, thinly sliced
1 large onion, quartered and sliced in half moons
3 clove garlic minced
2 c cremini mushrooms, thinly sliced
2 large portobello mushrooms, stems removed, thinly sliced
1 c burgundy cooking wine
2 c cold water
2 Tbsp arrowroot starch
2 Tbsp fresh thyme
1 Tbsp hungarian paprika
2 tsp salt
1/2 c nutritional yeast
2 tsp dijon mustard
1/2 c original flavoured soy milk
1 c peas

Steps:

  • 1. Dissolve the arrowroot starch in 2 cups of water and set aside.
  • 2. Heat the olive oil in a large skillet over med. high heat. Add the shallots and onion, saute 5 minutes.
  • 3. Add the garlic, mushrooms and thyme and saute another 15 minutes.
  • 4. In a cast iron skillet heat 1 teaspoon of the olive oil and saute the seitan over medium heat until it is brown and crispy. This should take about 25 minutes. I had to do mine in two batches.
  • 5. Note: If you use store bought seitan it should take about 10 minutes to do this. I used store bought and did the seitan on each side for about 3-5 minutes.
  • 6. Back to the large skillet: Add the salt, wine and paprika. Turn the heat up high and reduce the liquid for about 10 minutes.
  • 7. Lower the heat to med-high and add the water/arrowroot mixture, stir well until it thickens about 5 minutes. Add the nutritional yeast and stir until the yeast dissolves. Add the milk, mustard and bring the heat down to low. DO NOT BOIL, it will make the soy milk and mustard taste bitter. Add the cooked seitan and peas and let sit for about 10 more minutes.
  • 8. You can either divide the rice/noodles up into separate bowls or do like I did and put it on a huge casserole dish and top with the Seitan. Tofu Sour cream tastes great with this also.
  • 9. Serve Warm
  • 10. Enjoy!

SEITAN AND MUSHROOM STROGANOFF (VEGAN)



Seitan and Mushroom Stroganoff (Vegan) image

This is the best vegetarian or vegan stroganoff I've tried yet. It came from Farm Sanctuary's Guide to Vegan Living and I've only slightly changed it. One way I improved it for our taste is by using Mckay's Chicken Seasoning broth instead of Vegetable Broth or water and adding 3 Tablespoons of Vegan Sour Cream. We will be making this often from now on. Hope you enjoy it!

Provided by Enjolinfam

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch
3 tablespoons soy sauce
1 1/3 cups vegetable broth or 1 1/3 cups water
1/2 teaspoon garlic granules
2 tablespoons tahini
2 teaspoons canola oil or 2 teaspoons olive oil
1 cup green onion
2 -3 garlic cloves, minced
3 cups sliced mushrooms or 3 cups portabella mushrooms
2 cups seitan (strips thinly sliced)
ground black pepper, to taste
egg-free pasta (one normal sized package)
3 tablespoons vegan sour cream

Steps:

  • Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.
  • Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
  • Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
  • Stir 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 the seitan is heated through.
  • Season the stroganoff with ground pepper. Serve at once over egg-free noodles.

Nutrition Facts : Calories 109, Fat 6.1, SaturatedFat 0.7, Sodium 767.1, Carbohydrate 10.7, Fiber 2.1, Sugar 1.9, Protein 5

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