- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 158.4
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 684.9 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 3.8 g
- Protein: 21.7 g
Low Fat Vegan Seitan StroganoffSubmitted by: LEONALIONESS
IntroductionAmazing, plain and simple. In this recipe beef is replaced with protein rich, low fat seitan (wheat gluten) and sour cream is replaced with tangy soy yogurt. Vegan, fish-free Worcestershire and a good red wine vinegar add richness of flavor. Serve over whole wheat pasta. Amazing, plain and simple. In this recipe beef is replaced with protein rich, low fat seitan (wheat gluten) and sour cream is replaced with tangy soy yogurt. Vegan, fish-free Worcestershire and a good red wine vinegar add richness of flavor. Serve over whole wheat pasta.
3/4 pound of portabella mushroom caps, chopped
1 c. diced onion
2 @ 8 oz. packages seitan (Westsoy Traditional)
1 c. unsweetened soy yogurt (Wildwood)
3 tsp. or more vegan worcestershire sauce (Wizard)
@ .5 oz dry french onion dip mix (Simply Organic)
thyme, sage, savory, marjoram to taste (about .5 - 1 tsp each)
dash of red wine vinegar
The high sodium content is mostly from the seitan.
You can dramatically lower that amount by making seitan from scratch. Very cheap to do, too.
Allow your yogurt to sit out until it's about room temp, to prevent curdling when it gets warm.
Cook mushroom, onion until onion is transparent and mushrooms have released their water. I use an electric skillet for this meal and it works perfectly, keep the temp lowish - around 300. Allow some of the water to boil off. Add seitan chunks, spices, dry onion dip mix, Worcestershire, vinegar and yogurt. Stir well to blend.
Simmer on low heat until sauce is hot and seitan is warmed through, stirring occasionally. Add fresh ground pepper and sea salt to taste. You may also add more Worcestershire or vinegar as needed.
Serve over some whole wheat shells with a green leafy veg for the side dish and mmmm. Comfort food at its finest - filling and tasty without blowing your calorie count.
Makes 5 large servings. Approximately 3/4 - 1 c. each.
Number of Servings: 5
Recipe submitted by SparkPeople user LEONALIONESS.