Last night I determined to make stroganoff today using some of the seitan I made yesterday (https://pleasantpeasantcuisine.wordpress.com/2015/11/01/homemade-seitan/). But I didn’t have any mushrooms in the house other than the ones I dried awhile back (https://pleasantpeasantcuisine.wordpress.com/2015/09/21/dehydrated-mushrooms/). So I put some of them in water to soak overnight. Wound up going into town today and picked up fresh mushrooms. Decided to use both. I used the stick blender to blend up the reconstituted mushrooms along with the water they had soaked in.
I don’t follow a strictly vegan diet but will sometimes keep a dish vegan if is convenient and doesn’t sacrifice taste. I used coconut oil instead of butter to sauté onion, garlic and red pepper. Then I added a few fresh mushrooms.
I then added the blended reconstituted mushrooms and some vegetable stock left over from making the seitan yesterday.
The seitan had been marinating overnight in my homemade barbecue sauce but I didn’t want too much of those sweet flavors in the stroganoff, so I squeezed the chunks of seitan in my fist under running water to rinse away the sauce that ran through my fingers without actually rinsing the seitan itself. I cut the chunks into smaller pieces and added them to the heating gravy, then mixed in a little cashew milk.
The stroganoff was served over Uncle Ben’s Converted Rice which had been cooked in vegetable stock.