Cooking this mid-century classic makes me feel like a character out of Mad Men.
Originally posted on my site VeganMania. Reposted here with my own permission.
Enough seitan for 4 people (about 16oz), beef flavour cut into thin strips or cubed. (Here's a great recipe for making your own.)
2 tbsp olive oil
2 cups mushrooms, sliced thin
1 onion, sliced thin in half-moons
1 cup vegan sour cream
3 tbsp lemon juice (vinegar will do in a pinch)
1 tbsp dried basil or tarragon
1 cup water mixed with 3 tbsp soy sauce OR 1 cup veggie stock
1 tomato, cubed
4-6 cups cooked noodles of your choice (I have also served it over rice and potatoes.)
In a heavy skillet, heat the olive oil. Sauté the seitan over high heat for a few minutes until it starts to brown. Toss in the onion and mushrooms and sauté until veggies are tender. Add the water with the soy sauce OR the veggie stock, the vegan sour cream, the lemon or vinegar, and the tarragon or basil, and cook for several minutes over medium-high heat, until it thickens up nicely. Remove from heat, stir in the cubed tomato, and ladle over the cooked noodles.
Garnish with a sprinkling of dried parsley, or a sprig or two of fresh parsley.