Susy's Seitan Stroganoff

Ingredients for 2 servings:

• 200 g seitan, in bite-sized pieces
• 2 tbsp extra virgin olive oil, cold-pressed
• Salt
• Pepper, freshly ground
• 1 onion(s), thinly sliced
• 80 ml vegetable stock
• 100 g mushrooms, sliced ​​shiitake (or mushrooms)
• 1 cucumber(s), sliced ​​into strips
• 80 g beetroot, cooked, cut into strips
• 1 tsp mustard, hot
• 100 g crème fraîche (for vegans: oat or soy cream)
• ½ tbsp flour, stirred into cold water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian stroganoff, easily veganizable

Heat 2 tablespoons of olive oil in a pan and toast the seitan pieces. Remove the seitan from the pan, season with salt and pepper. Sauté the onion rings in the olive oil until slightly translucent (do not allow to brown). Add the vegetable stock and mushrooms. Simmer over medium heat for a few minutes, then add the cucumber and beetroot strips and the mustard. Stir in the crème fraîche and bring everything to a boil. Simmer for a few minutes. Thicken with the flour mixture, if desired, and season with salt and pepper. This dish makes a wonderful side dish with tagliatelle.