SEITAN AND SHIITAKE MUSHROOM STROGANOFF

[Guest guest]

Vegetable cooking spray

1 Tablespoon oil

1 onion, chopped

8-12 ounces seitan cutlets, cut into chunks

1 carrot, finely cut or shredded

1 clove garlic, minced

1 cup sliced button mushrooms

6 to 10 dried or fresh shiitake mushrooms (If dried they need to be

soaked for at least 30 minutes and then drained.), sliced

1 Tablespoon Bragg liquid amino acids, lite tamari, or soy sauce

5 ounces silken lite firm or extra firm tofu

1 Tablespoon lemon juice

1 Tablespoon arrowroot

1 teaspoon honey

Freshly ground pepper, to taste

1/4 cup chopped parsley, for garnish

 

Spray a wok or large saute pan with cooking spray. Add the oil and

heat. When the oil is hot, add the onion and seitan and saute for 2

to 3 minutes. Add the carrot, garlic, and mushrooms. Cook until

mushrooms release their water. Add liquid aminos and cook until

almost all absorbed.

 

While the mushroom mixture is cooking blend the tofu, lemon juice,

arrowroot, and honey in a blender or food processor until smooth.

 

Turn off heat and add the tofu mixture. Stir to combine. If heat is

too high the tofu mixture will break apart and curdle. Add freshly

ground pepper. Top with parsley and serve over hot noodles.