Vegan stroganoff for a hearty dinner on Meatless Monday
Everyone reaches a point during the holiday season when the thought of one more bite of holiday food makes you feel like never eating again. You'll get over it -- we promise -- but in the meantime, there are plenty of other comfort foods that can fill you up without conjuring up visions of sugarplums. This vegan stroganoff is one of them; adapted from Vegan With a Vengeance, the recipe uses red onions instead of shallots, our homemade mock chicken stock and seitan from Denver Seitan Company (you can also make your own seitan, but Denver Seitan's is better than anything we've been able to do at home). And if you eat eggs, feel free to use egg noodles instead of the linguine we chose.
You will need:
2 cups vegetable stock (make your own for best results)
2 tablespoons arrowroot powder
8 teaspoons olive oil
1 medium red onion
1 large white onion
4 cloves garlic
2 cups cremini mushrooms
2 portobello caps
2 teaspoons dried thyme
2 packages Denver Seitan Company seitan (or 3 1/2 cups homemade seitan)
2 teaspoons salt
1 cup pinot grigio or other similar red wine
1 tablespoon paprika
1/2 cup nutritional yeast flakes
1/2 cup non-diary milk -- we used plain hemp milk; soy milk (unflavored) would be another good option
2 teaspoons dijon mustard
1 cup frozen green peas
1/2 pound linguine
1. Put the arrowroot powder in the vegetable broth and stir well to dissolve.
2. Chop the onions.
Heat about half the olive oil in a large skillet over medium-high heat.