from Vegan with a Vengeance by Isa Chandra Moskowitz

2 tbsp arrowroot powder (cornstarch or potato starch will work, too)
2 c cold water or vegetable broth
8 tsp olive oil
1 c shallots, thinly sliced
1 large onion, quartered and sliced into half moons
3 cloves garlic, minced
2 c cremini mushrooms, thinly sliced
2 portobello caps, thinly sliced
2 tbsp fresh thyme, chopped
3 1/2 c seitan, sliced into thin, wide strips
2 tsp salt
1 c Burgundy cooking wine
1 tbsp Hungarian paprika
1/2 c nutritional yeast
1/2 c plain soy milk
2 tsp Dijon mustard
1 c frozen green peas
1/2 lb wide noodles, prepared according to package directions

Dissolve the arrowroot in the 2 cups of water; set aside.

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the shallots and onions, saute for 5 minutes. Add the garlic, cremini and portobello mushrooms, and thyme. Saute for 15 minutes.

Meanwhile, heat a cast-iron skillet with the remaining 2 teaspoons of olive oil, just long enough to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.

Back to the sauce: add the salt, wine, and paprika (to the mushroom mixture). Turn up heat to high to reduce the liquid, about 10 minutes.

Lower heat to medium-high, add the arrowroot mixture, stir well, and let the sauce thicken, about 5 minutes. Add the nutritional yeast and mix well until it is dissolved. Add the soy milk and mustard and bring heat down to low; be very careful not to let it boil now because it can make the soy milk and mustard bitter (I just turned the heat down before adding it, and made sure those bubbles stopped. I didn’t want to take any chances). Add the seitan and peas; cook for 10 more minutes.

Divide the noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn’t stick. You can top it off with tofu sour cream, but I like it just the way it is. Serves 6-8.

I made this for our wedding anniversary dinner last night. We’ve been married for 8 years! The time has gone by so fast, which is probably a good sign, right? At first Mike told me that he wanted me to make this for our special dinner. Though very yummy, I wanted more of a challenge, something new, and something special. Plus, I just got this cookbook, so I needed to break it in!
I saw that it called for a cup of shallots, one of my favorite flavors, and was sold! My only regret is that I didn’t make my own seitan for this. After making it from scratch, using storebought is such a letdown- so expensive and not as tasty. And the texture isn’t that great. Still, this recipe is a total winner. The sauce is so flavorful and rich. The shallots, of course! It smelled so good while I was cooking… I used a 2006 Pinot Noir from King Estate, one of our favorites, for the Burgundy wine. It was amazing. Plus, we had the rest of the bottle to celebrate our anniversary with!
Also, see that green stuff alongside the Stroganoff? That would be the most cooked side dish in our house- garlicky spinach. It’s so easy to make, and a good way to get your greens in for the day! Here, I’ll share the recipe with you. Maybe it’ll become one of your favorites too?

Easy Garlicky Spinach

1 tsp olive oil
3-4 cloves garlic, minced
1 large tub of prewashed organic baby spinach
vinegar, salt, and pepper to taste

Heat the olive oil over low-medium heat in a large pot. Add the garlic and spinach, and mix it up. Pour 1/4 cup of water over the greens to keep the garlic from browning if you hear sizzling. Cover and cook for about 5 minutes, checking and stirring often. Make sure you pull the greens up from the bottom of the pan so that they wilt evenly. Once all the greens are just wilted, remove from heat. You want them to still have that bright green color, but they will have reduced quite a bit in size. Add salt and pepper to taste, and if you care to, sprinkle some vinegar on top. My favorite is balsamic. Enjoy! Serves 2-6.

Advertisements