2TB olive oil
12 oz seitan/tofu, cut into 1/2 inch dice (I prefer strips in stroganoff)
2TB tomato paste
2c veggie stock
1lg yellow onion, chopped
1lg green pepper, chopped
8oz small white mushrooms, quartered (I used 3 portobello caps, diced)
1.5 TB sweet (Hungarian) paprika. Regular is fine.
salt and pepper
1/2c vegan sour cream
1)Sautee seitan/tofu until brown. Set aside.
2)In a small bowl combine tomato paste and 1/4c of broth, blending til smooth. Set aside.
3)Sautee pepper and onion over Med heat, covered, until softened (about 5 min.). Add mushrooms and cook uncovered until all liquid has evaporated.
4)Stir in the flour and paprika and cook, stirring, for about a minute to remove the raw tast from the flour. Add tomato mixture, stirring until smooth, then add remaining veggie stock and bring to a boil.
5)Salt and pepper, then reduce heat to low and simmer until flavors are blended and sauce has thickened (about 25 min.)
6) Slowly whisk in vegan sour cream until well blended. Add seitan/tofu and simmer until heated through
Serve over wide noodles.