olive oil, as needed
1 large onion, diced
6 cloves garlic, minced
2 cups white mushrooms, sliced
1 teaspoon sea salt
1/2 teaspoon garlic salt
black pepper, to taste
2 cups vegan cream of mushroom soup (I use Imagine Brand)
2 tablespoons vegan soup cream (I use Tofutti Better Than Sour Cream)
1 pound seitan, prepared and cut into strips ((I use Beef Minit Meat)
pasta of choice, cooked, to serve 4
1. In a large frying pan, heat olive oil on medium heat. Add onion and garlic. Saute mixture until onions are browned. Add mushrooms, and saute them until soft on low heat. Add sea salt, garlic salt, and some black pepper.
2. When mushrooms are soft, add cream of mushroom soup, and sour cream to the pan and mix well until creamy.
3. Add prepared seitan strips. Cook on low 15-20 minutes, so that the seitan can soak up all the delicious gravy.
4. Serve over pasta, or add your pasta to the pan and mix.
This will be the best vegan stroganoff you have ever had! I usually pair this meal with a yummy garden salad. This stroganoff tastes exactly like the dish my dad used to make when I was a kid. Since becoming vegan, I never thought I would have it again. Delicious!!