30 August, 2015
Creamy Portobella & Seitan Stroganoff
I had been thinking about developing a mushroom pasta type of dish for over a week. Many times, ideas will just pop in out of nowhere and then I will let them sit and stew around in my mind for a bit and pretty much make it right in my head before trying it out in the kitchen. This is one of those dishes that grew and grew and grew, and turned into GOLD.
You will definitely want to try this one out!
I used my favorite noodles for this. Udon noodles! However, do not use the already cooked ones you can get from the refrigerated sections of Asian markets. For this dish, you will want to use the dried form and cook them from scratch. They have a different consistency and are perfect for this recipe.
Of course, feel free to use any type of noodle you’d like, but, you have to try these at least once in your life!
Also, this is optional, but, I like adding ‘Beefy’ Seitan pieces. Please see the recipe for making the ‘Beefy’ Seitan Loaf.
Please join me over at Dani’s Kitchen on Facebook as well, where a community has just begun. I’d like for this to be a community where others share their recipes and commune with eachother in a positive atmosphere!
Please invite anyone who is interested in learning more about plant based eating, anyone who is already a vegan, vegetarian, or may be transitioning from the standard American diet that includes animal products. Thanks!