Seitan and Shiitake Mushroom Stroganoff

By pattie_d

Ingredients

• Savor this hearty dish.
• Vegetable cooking spray
• 1 Tablespoon oil
• 1 onion, chopped
• 8-12 ounces seitan cutlets, cut into chunks
• 1 carrot, finely cut or shredded
• 1 clove garlic, minced
• 1 cup sliced button mushrooms
• 6 to 10 dried or fresh shiitake mushrooms (If dried they need to be soaked for at least 30 minutes and then drained.), sliced
• 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
• 1/4 cup chopped parsley, for garnish

Details

Servings 4
Adapted from vrg.org

Preparation

Step 1

Spray a wok or large sautan with cooking spray. Add the oil and heat. When the oil is hot, add the onion and seitan and sautor 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.

Total Calories per Serving: 135
Fat: 4 grams