Vegetation

Okay, so time for my first post. Bear with me, I am very new to blogging so don't know how I'll go. Today I tried to cook up a storm, however it turned out to be a small rainshower cause I ran out of plastic containers to freeze all my cooking in (doh!). Too bad because being a public holiday I'm kind of hanging about doing nothing. But anyway I cooked Seitan Stroganoff from my Mum's traditional family omni recipe. It's turned out pretty yum! Last time I made it totally with mushrooms but it was a bit sloppy and unappetizing so I decided to give seitan a go. I've made seitan about a billion times since going vegetarian and haven't had much luck. So far this has been the best one I've made. It's a vegetarian recipe but you could make it vegan simply by using some vegan margarine and soy sour cream (or you could make some of Bryanna Clark Grogan's soy free sour cream which I have yet to try but at least it's soy free!). Okay onto the recipe (I took WAY too many photo's, just call me camera happy!). Excuse all the kiddy bowls I used. I needed to run the dishwasher and they were the only clean one's I had!

First I started out with a half recipe of Lachesis Seitan O Greatness
I changed a few things around solely because I have a bad stomach and this was too spicy for me but it is delicious just as it is.

Okay and here is the recipe for Mum's Seitan (well hers is Beef) Stroganoff:

About 50g butter (or vegan margarine)
1 onion, finely chopped
300g button mushrooms, sliced thinly
1 tbsp plain unbleached flour
1/2 cup sour cream or more to taste (or dairy free alternative)
2 tsp tomato paste, or more to taste
Salt and freshly ground black pepper
400g stroganoffed seitan strips (or you could use a soy meat sub if you can tolerate it I guess)
400g shittake mushrooms, sliced thickly

Put sour cream and tomato paste into a small bowl and stir until combined. Set aside.

Melt butter or margarine in large saucepan over low heat. Add onions and saute` for 10 minutes or until soft and translucent but don't brown them.


Add button mushrooms and continue to stir until they release their juice and become soft adding more butter as needed. Remove from the pan.



Add more butter and fry seitan over med-high heat until it starts to crisp on the edges

and throw in shittake mushrooms.

Stir until they soften and throw in a tbsp of flour. Stir for 1 minute more and season to taste with salt and pepper. Put button mushroom and onion mixture back into the saucepan with the shittake and seitan and stir for another minute to heat through. Lower heat back to low.



Put sour cream and tomato paste mixture into saucepan and mix the whole lot together until all seitan and mushrooms are coated in the sour cream mixture. Do not boil.

It's ready to serve. I really like it over cooked egg free fettucine but you can also serve it over rice if you like or another type of pasta.



This is the final product still in the saucepan. I'll upload a photo of it with the fettucine and stuff after I eat it tonight. I cooked it early and am reheating it (having a lazy night cause it's a public holiday and even Mum's deserve a day off sometimes!!