Seitan Mushroom Marengo Recipes

Steps:

• Mix tomato soup and golden cream of mushroom soup in a medium bowl. Stir in onions and garlic. Set aside.
• Heat olive oil in a large pan over Medium/High heat.
• Add chicken and cook until slightly browned. About 4 minutes. Flip and brown the other side.
• Pour soup mixture over chicken.
• Cover and cook over Medium/Low heat for 40 minutes, stirring and spooning mixture over chicken occasionally.
• After 40 minutes, uncover and continue to cook until desired consistency.
• Serve over noodles or rice.

Steps:

• Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.
• Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
• Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
• Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
• Season the stroganoff with ground pepper. Serve at once over egg-free noodles.

Steps:

• Soften onion, garlic and celery in a small amount of water, in a medium saucepan, till soft.
• Add mushrooms and cover pan. Let cook 5-10 minutes, till mushrooms are soft.
• Add all other ingredients, except lemon juice. Simmer gently while your rice cooks.A few minutes before serving, add lemon juice.
• Serve over rice with a nice green salad. Bon appetit!