Groundhog Day Recipe Sunday… pulling one from the archives

by nomeatbarefeet


Katie here.  It has been forever since I’ve blogged, and today, I’m not even returning with original material…. geesh.  We haven’t posted a recipe in a few weeks, and this week is much the same I’m sorry to say.

So, in honor of Phil seeing his shadow, jerk, and because you have six more frosty weeks of winter ahead of you, here is a winter favorite from the vaults of recipe Sunday!!

Seitan and Mushroom Stroganoff!!



  • Seitan (cubed; use as much as you want to chuck in—you can make the homemade seitan recipe we posted)
  • 1 medium yellow onion (diced)
  • (at least) 8 oz. mushrooms (cremini or portabello hold up great)
  • 1/4 tsp dried dill
  • 1 C. veggie broth
  • 3 Tbs flour
  • 1 C. cashew cream (see note*)
  • 1 Tbs dijion mustard
  • salt and peper to taste
  • 4-6 servings noodles (use larger, flat noodles; we actually used long noodles that we broke down into smaller, bite size pieces)
  • 3-4 Tbs olive oil (divided: use 1-2 Tbs for sautéing the seitan; 2-3 Tbs for sautéing the onion, and the remaining olive oil to put over the cooked noodles)

*Note: homemade cashew cream is easy to make: soak the cashews in water for at least 2-3 hours (over night is preferable), then dump the water, put the cashews in a blender or food processor and add the amount of water that is equivalent to the amount of cashew cream the recipe calls for; then add the secret ingredient: sauerkraut. Sounds strange, right? But let me tell you: it works; it gives the cashew cream a tang, and a savoriness that makes it delicious.  Remember, this is to replace sour cream in traditional stroganoff, hence the need for some sourness.  (We “stole” this idea from PPK’s Mac & Chews recipe.)

The How To

  1. Boil the water for the noodles. In the meantime, sauté the seitan in olive oil until browned; set aside.
  2. In the same pan, over medium heat, add 2-3 Tbs of olive oil. There might be a lot of brown bits of seitan remaining in the pan—don’t worry, this is fine (you want all those tasty bits; you will deglaze the pan when you add the broth). Sauté the onion and mushrooms until soft, add dill. If the pasta water is boiling, add the pasta and begin cooking.
  3. Whisk the broth and the flour into the pan with the onions, mushrooms, and dill. Stir in the cashew cream, dijon, and add the salt and pepper. Stir thoroughly, scrapping the bottom of the pan with a wooden spoon or spatula to get up the bits of seitan; heat everything through.
  4. If the pasta finishes early, dump and cover with the remaining olive oil to keep from sticking.
  5. Serve everything over the pasta, preferably with a nice red wine