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Kevin — stroganoff for you!

Seitan Stroganoff over Udon Noodles

1 c onions, cut into crescents
2 cups mushrooms, sliced
2 cups water or broth (from shiitake, kombu, or seitan cooking broth)
1 to 2 cups seitan, sliced
2 or 3 T nut butter (such as almond or tahini)
2 to 3 T kuzu or arrowroot diluted in cold water
Shoyu or sea salt to taste
2 tsp sesame oil for sautéing
1 to 1 ½ cups tofu sour cream (recipe follows)
Parsley, to garnish
1 package of udon noodles

Cook noodles according to package directions. Drain and set aside. Sauté onions in a small amount of sesame oil until they are limp and smell sweet (approximately 5 to 8 minutes on medium low heat). Push the onion to the side and add mushrooms. Sauté until the juice comes out, approximately 3 to 5 minutes. Place lid on the pan and simmer for 5 to 10 minutes, or until the onions and mushrooms are limp. Add seitan and broth or water and adjust the seasoning. Simmer for 20 minutes. Add nut butter and kuzu/arrowroot. Cook for 1 to 2 more minutes. Add 1 to 1 ½ cups tofu sour cream just before serving.

Tofu Sour Cream

1 block tofu
3 T lemon juice, umeboshi vinegar OR brown rice vinegar
1 to 2 T umeboshi paste
Minced chives or parsley, optional

Boil a pot of water. Take the tofu out of the package and blanch for 2 to 3 minutes. Drain well. Add the juice or vinegar, and the umeboshi paste. Blend well. Place tofu mixture into a bowl. Mince the chives or parsley and gently fold into the tofu mixture.

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