Meatless Stroganoff
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 40 min | Yield: 1500g |
A meatless version of a popular Russian recipe. From the book "The Vegeterranean", by Malu Simões & Alberto Musacchio.
Ingredients
- 4 clove Garlic
- 6 tbsp Extra Virgin Olive Oil
- 1 lb Mushrooms
- 4 tbsp Shallots
- 3 tbsp Butter
- 3 tbsp Cognac
- 4 serving - Tomato Sauce
- 180 ml Single Cream
- 400 g Seitan
- 1 cup Brown Rice, Medium-grain, Uncooked
- 3/5 tsp Salt
- 1/2 tsp Ground Black Pepper
Directions
Sauté 2 whole garlic cloves in 3 tablespoons olive oil over a hight heat. Add the mushrooms when the garlic begins to color and cook until they are browned and the liquid has evaporated. Take out the garlic (you can throw it away) and set aside the mushrooms. Slice the seitan into 1x4 cm (1/2 x 1 1/2") pieces. Sauté one minced garlic and one shallot in olive oil and 2 tbsp butter for 1 minute over a medium heat. Add the seitan and cook for 5 minutes or until nicely browned. Flambé with alcohol. Add the mushrooms to the seitan and cook for an additional minute. Heat the tomato sauce to a simmer, mix in the single cream and add the seitan-mushroom mixture. Stir well to combine the ingredients. Cover and set aside.
Bring 550 ml water (or stock) to a simmer. In a large heavy-bottomed pot, gently sauté one garlic and one shallot in one tbsp olive oil and 1 tbsp butter until translucent. Stir in the rice and cook for 1 minute. Add the water (or stock), cover with a lid and cook over a low heat until the rice has absorbed the liquid and is cooked. Reheat the sauce and serve surrounding the rice on individual plates.