Enough seitan (gluten steaks) for 4 people (about 16 oz), marinated in soy sauce and
garlic, and cut into cubes
1 onion, sliced thin
3 or 4 cloves garlic, minced
2 cups fresh mushrooms, sliced
2 tablespoon olive oil
1 cup water mixed with 3 tablespoon soy sauce, or vegetable stock
1 cup vegan sour cream (see recipe below)
1 tablespoon sweet basil or tarragon
2 teaspoon sweet paprika
2 tablespoon fresh lemon juice (white vinegar will do in a pinch)
1 tomato, cubed
Marinate the seitan for several hours or overnight (if it isn't already seasoned). Cut into cubes. Heat the oil in a large skillet and sautee the seitan, onions, mushrooms and garlic until the onions are transparent.
Add the water or stock, sour cream and seasonings, along with the lemon juice or vinegar, and cook several minutes on medium heat until its thickened up quite a bit. At this point, stir in the cubed tomato.
Serve over noodles of your choice (I love angel hair pasta), and garnish with a sprinkling of dried parsley, or a few sprigs of fresh parsley.
For the vegan sour cream simply process 1 box (about 400 grams, give or take a few) of medium-firm tofu with 3 tbsp lemon juice or vinegar, 1 tbsp vegan sugar, 2 tsp of sea salt and 1/4 cup oil until smooth. Taste it and adjust the seasonings to your liking.