I have been asking people for ideas of what I should make with the Seitan Steaks. I asked my friend Natalie and she recommended Stroganoff. Brilliant! I had wanted to make this for some time and never bothered since Jamie hates (or hated?) mushrooms. Ashley does not like them either but I convinced her to at least let me try it out. She picked out the mushrooms but that just meant more for me! This was an outstanding dish, both Ashley and I were very disappointed when our plates were empty.
I am very excited to think that I could have a cookbook with an entire section that utilizes Seitan Steaks as an ingredient.
Asparagus is in season again. It is one of those foods that is right up there on my list with brussel sprouts. Delicious! Maybe I will post the recipe for my fried asparagus.
2 med Seitan Steaks (not yet fried)
5 baby bella mushrooms (sliced)
1/2 pound of fettuccine
2 cups of water
1/2 cup of vegetable broth
1/4 cup of vegan sour cream
1/4 cup of vegan margarine
2 tablespoons of flour
1 1/2 tablespoon of tomato paste
1 teaspoon of ground black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cumin
Rinse the marinade off from the Seitan Steaks.
In a pot, bring the water to a boil and add the fettuccine. Boil for 15 minutes on med heat until fettuccine is tender. Strain and set aside.
Meanwhile, in a saute pan, heat the margarine on med-low heat. Add the mushrooms, garlic, onion powder, cumin and pepper. Stir well. Cut the Seitan Steaks into cubes slightly less then 1 cubic inch. Add the steaks to the mushrooms and margarine and allow to fry for about 5 minutes. Add the flour, this will cause the mixture to dry our quickly. Add the vegetable broth and stir well. Once the mixture is beginning to heat back up and has regained some moisture, add the tomato paste and sour cream. Stir well. The sauce will have a reddish hue. Pour the sauce and steaks over the noodles and serve topped with chopped chives.