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Fast Seitan Mushroom Stroganoff

Prep Time: 15 minutes
Cooking Time: 5-10 minutes
Servings: 4-6 servings

Serve this delicious 'meaty' stroganoff over hot pasta, rice or mashed potatoes.

1 lg  onion, thinly sliced
1/2 lb  white button mushrooms, sliced
2 (6 oz.) pkgs  WestSoy Cubed Seitan
2 cups  boiling water
1 (1 oz) packet  vegetarian dried onion soup mix
2 Tbsp  tomato paste
3 Tbsp  dry sherry plus 3 tablespoons water, or 1/3 cup dry white wine (or non-alcoholic alternative)
1 tsp  dry mustard
11/2 Tbsp  lemon juice
1/4 tsp  sugar
1/8 tsp  salt

In a large non-stick skillet, steam-fry the onion and white mushrooms until the onions start to soften. Add the seitan and stir-fry for a few minutes. Add the tomato paste along with the wine. Dissolve the soup mix in the boiling water. Add to the pan with the wine and mustard. Simmer over medium-low heat for 5 minutes. In the meantime,  blend the tofu, lemon juice, salt and sugar in a food processor or blender until very smooth. Add the tofu mixture to the pan over low heat, stirring gently until heated through. Serve immediately.

Variation:
Instead of seitan, you can use slices of marinated WestSoy Firm Tofu. For extra flavor, add the tomato paste to the onion and mushrooms. Stir over medium heat until the paste starts to brown.

Nutrition Information:
Per Serving: Calories 171, Protein 21 g, Fat 4 g, Carbohydrates 12 g, Calcium 14 mg, Fiber 2 g, Sodium 568 mg.