BEEFLESS STROGANOFF with mushroom sauce
Ingredients:
1/2 lb. Broad pasta or any preferred pasta
1 lb. Seitan, cut in chunk and marinated
1 small onion, chopped
3-4 cloves garlic, minced
1 small red bell pepper, diced
1 1/2 Vegetable broth or water
1 lb. Baby portabello mushrooms or any preferred mushrooms
2 TB Soy sauce
2 tsp Fresh lemon juice
1 tsp Tomato paste
1/8 tsp Thyme, dried
1/8 tsp Sage, dried
Salt to taste
Instructions:
1. Cook the pasta according to the package direction. Do not overcook. Drain and set aside.
2. IN A BLENDER:
Add the mushrooms, soy sauce, lemon juice, tomato paste, seasonings and vegetable broth. Blend until it becomes smooth.
NOTE: If you don't have a blender, just chop or mince the mushrooms, then add it and the rest of the ingredients in the pan with sautéed vegetables.
3. In a large sauce pan, add oil and sauté the onions, garlic and red bell peppers. Add the flour and keep stirring until it all combined with vegetables.
4. Add the blended mushroom mixture into the pan with sautéed vegetables. Stir until the mixture becomes thick.
5. Serve warm over pasta and garnish with chopped green onions.
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