Mum’s Seitan Stroganoff

^{from http://vegetationramblings.blogspot.com/2007/04/good-friday-april-6-2007.html}

About 50g butter (or vegan margarine)
1 onion, finely chopped
300g button mushrooms, sliced thinly
1 tbsp plain unbleached flour
1/2 cup sour cream or more to taste (or dairy free alternative)
2 tsp tomato paste, or more to taste
Salt and freshly ground black pepper
400g stroganoffed seitan strips (or you could use a soy meat sub if you can tolerate it I guess)
400g shittake mushrooms, sliced thickly

Put sour cream and tomato paste into a small bowl and stir until combined. Set aside.

Melt butter or margarine in large saucepan over low heat. Add onions and saute` for 10 minutes or until soft and translucent but don’t brown them.

Add button mushrooms and continue to stir until they release their juice and become soft adding more butter as needed. Remove from the pan.

Add more butter and fry seitan over med-high heat until it starts to crisp on the edges and throw in shittake mushrooms.

Stir until they soften and throw in a tbsp of flour. Stir for 1 minute more and season to taste with salt and pepper. Put button mushroom and onion mixture back into the saucepan with the shittake and seitan and stir for another minute to heat through. Lower heat back to low.

Put sour cream and tomato paste mixture into saucepan and mix the whole lot together until all seitan and mushrooms are coated in the sour cream mixture. Do not boil.

It’s ready to serve. I really like it over cooked egg free fettucine but you can also serve it over rice if you like or another type of pasta.