Seitan and Mushroom Stroganoff Vegan

Ingredients:

• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1 1/3 cups vegetable broth or 1 1/3 cups water
• 1/2 teaspoon garlic granules
• 2 tablespoons tahini
• 2 teaspoons canola oil or 2 teaspoons olive oil
• 1 cup green onion
• 2 -3 garlic cloves minced
• 3 cups sliced mushrooms or 3 cups portabella mushrooms
• 2 cups seitan strips thinly sliced
• ground black pepper to taste
• egg-free pasta one normal sized package
• 3 tablespoons vegan sour cream

Steps:

• Gravy Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin smooth paste Whisk in the broth or water and garlic granules Cook over medium-high heat stirring constantly until it thickens and comes to a boil Remove from heat and beat in the tahini and vegan sour cream Cover the saucepan and set aside
• Place oil in a large skillet and heat over medium-high When the oil is hot saut the onion and garlic for 10 minutes
• Add the mushrooms and cook stirring often for 5 to 7 minutes
• Stir the seitan strips and the reserved gravy into the onions and mushrooms Reduce heat to low and stir often about 5 to 10 minutes until the seitan is heated through
• Season the stroganoff with ground pepper Serve at once over egg-free noodles