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Seitan Stroganoff

Another of Dalva's "top ten hits."

Blend together in food processor until creamy, about 30 seconds:

Place blended mixture into bread machine. Add 2-1/2 cups vital gluten flour and run machine for a few minutes, until mixture forms a rubber-like ball. Pull off approximately 2" diameter globs, stretch and flatten with fingers and drop into boiling broth (recipe below).

Combine in a large soup pot:

Bring broth to a boil. LIGHTLY boil seitan pieces in this mixture over medium heat for about an hour (or more), until it has the desired firm but tender texture. When seitan is done, remove it onto a platter and slice into bite-sized pieces. Return seitan to the broth and stir in 1 can tomato paste and cook 10 more minutes.

Meanwhile, in a blender, combine 1-1/2 cups raw cashews with 2 cups of water and allow to soak for 10 minutes. Blend until very creamy. Stir into stroganoff just before serving time; bring to the boil and then shut off heat.

Serve with rice.

This is a very large recipe, to serve maybe 24 portions. You may want to freeze in smaller portions. It should be divided and frozen BEFORE you add the cashew cream. When you reheat, use an amount of cashew cream proportional to the size of the portion.