Seitan and mushroom stroganoff
served with whole grain rigatoni pasta
Our vegan version of this exquisite creamy sauce with the flavours of sautéed mushrooms, the texture of seitan and the smoky touch of La Vera paprika powder.
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Nice and quick!
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Eat within 3 days
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Vegan
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
wheat, celery, soya, gluten, mustard, sulphite
Utensils:
Ingredients
Whole-grain rigatoni pasta
Mushrooms
Onion
Seitan
Garlic
Soy cream
Stroganoff seasoning
Vegetable broth
Cornstarch
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2586
618
16
2
88
12
11
32
0
547
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Boil plenty of water in a pot. Cook the pasta for 7-9 minutes and drain the water. Make sure to keep 1/4 cup of the cooking water. Add a little bit of oil to the pasta, so it doesn't stick together and set aside.
2.
Wash the vegetables. Peel the onion and cut it very finely. Cut the mushrooms into quarters. Cut the seitan into cubes of 1cm. Finely chop the garlic. Dissolve the broth in 250ml of boiling water.
3.
Heat 2 tablespoons of olive oil in a large skillet and sauté the seitan for 3 minutes until golden brown. Remove from the pan and sauté the mushrooms in the same pan until they start to brown. Add the onion and garlic, season to taste and let it cook for 2 minutes without the onion changing colour. Add the seitan and the stroganoff seasoning. Mix everything for 1 minute and add the cream and hot broth. Season to taste. Let it boil for 5 minutes. Mix the cornstarch with equal parts of water. Stir to dissolve and add to the sauce. Stir the sauce until it starts boiling, reduce the heat and let it cook for 2 minutes without letting it boil until you get a thick sauce.
4.