If you are as much of a fan of true crime as I am, there's a good chance you have heard one of my favorite podcasts, My Favorite Murder. Now, this recipe has nothing to do with murder, but was inspired by something mentioned in my recent office binge listening of this hilarious podcast. In addition, this tasty and warm vegan mushroom and seitan "beef" stroganoff recipe is great for these chilly fall nights.
Eat it, rub your hands in it, throw it in your ex's car, serve it as a scrubbed off the seat wedding meal..whatever you want to do with it-I hope you give it a try, do something fun this Sunday, and for all my fellow Murderinos: Stay Sexy and Don't Get Murdered.
HAPPY SUNDAY and SSDGM!
Seitan Ingredients:
2 cups vital wheat gluten
1 cup vegetable broth (I used Better Than Bouillon Vegetable Broth)
2 heaping tbsp. minced garlic
1 tsp. black peppercorn
1 tbsp. nutritional yeast
2 tbsp. soy sauce
1 tbsp. vegan Worcester sauce
For simmering:
2 cups vegetable broth
1 cup water
Saran wrap
Stroganoff Ingredients:
1 can chilled coconut milk (shake it up)
1 tbsp. vegan butter
1/2 cup vegetable broth
2 tbsp. unbleached flour
2 shallots (diced)
1/4 cup white wine
1 pack baby portabella mushrooms (sliced)
2 tbsp. olive oil
1 tbsp. minced garlic
1 tbsp. thyme
Salt and Pepper to taste
3/4 bag penne pasta noodles from Brandless (cooked al dente)
For the seitan:
In a medium sized bowl, whisk together the vegetable broth, garlic, black peppercorn, nutritional yeast, soy sauce, and Worchester sauce. Add the vital wheat gluten flour a little at a time. This will form a dough-like texture.
In a medium sized pot, add the seitan simmering broth. Simmer on medium heat.
Knead the seitan for approx. 5 minutes. Take the seitan and knead into a semi-flat rectangular shape. Taking saran wrap, wrap the seitan. Make sure seitan is completely wrapped and place in simmering broth.
Simmer the seitan on each side for 30 minutes (1 hour total). Carefully remove from heat and let cool completely.
Cut the seitan roast in half. Wrap the other half and place in freezer. Freeze up to 3 months.
Slice the seitan in thin, small bite-sized pieces and set aside.
In a medium skillet, add the olive oil. Heat on medium heat. Add the shallots, sliced seitan, and mushrooms. Saute for a few minutes.
Next, add the minced garlic, thyme, salt and pepper. Continue to saute.
Create a space in the skillet, and add the vegan butter. Quickly whisk in the flour after butter has melted. Whisk together into the other ingredients in the skillet.
Whisk in the coconut milk, vegetable broth, and white wine. Whisk and bring to simmer. Simmer on low for 10-15 minutes.
Add the cooked penne pasta and toss. Eat right away or put away for lunches during the week. Serve warm and enjoy!
