Mushroom Stroganoff with Seitan
|Water||36 Tablespoon (1 1/2 Cups Plus 2 Tablespoon)|
|Onion||1 Small, diced|
|Mushrooms||1 Pound, sliced (Cremini / Button)|
|Garlic cloves||8 , minced|
|Seitan||12 Ounce, cut into strips or small pieces|
|Roasted red bell peppers||1 Cup (16 tbs), chopped|
|Unsalted tomato paste||3 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Raw cashews||1⁄4 Cup (4 tbs)|
|Cooked white beans||1 1⁄2 Cup (24 tbs), rinsed and drained (Or Canned)|
|Bean cooking liquid/Water / vegetable broth||1⁄2 Cup (8 tbs)|
|Rice wine vinegar/Balsamic vinegar||2 Tablespoon|
|Soy sauce||2 Teaspoon|
Heat 1/2 cup of the water in a large nonstick skillet. Add the onion and cook and stir over high heat for about 5 minutes, until translucent.
Reduce the heat to medium. Stir in the mushrooms, garlic, and 2 more tablespoons of the water. Cover and cook for 5 minutes, stirring occasionally.
Add the seitan, bell peppers, tomato paste, paprika, and pepper. Cover and cook over medium-low heat for 5 minutes.
Combine the cashews and the remaining cup of water in a blender. Process on high speed until completely smooth, about 2 minutes. Add the beans and the bean cooking liquid and process on high for about 1 minute, until completely smooth. Pour into the skillet with the mushrooms. Add the vinegar and soy sauce and stir until evenly mixed. Heat gently, adding additional water as needed, 1 tablespoon at a time, to achieve the desired consistency.
Cook the fettuccine in boiling water until just tender. Drain and rinse under cold water. Top with the mushroom mixture and serve immediately.
Stored in a covered container in the refrigerator, leftover Mushroom Stroganoff over Fettuccine will keep for up to 2 days.