Ingredients

The following ingredients have 4 Servings
  • 6 ounces dried pasta ((preferably shells or rotini))
  • 1/2 cup raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
  • 3/4 cup vegetable broth, (divided)
  • 3 tablespoons olive oil, (divided)
  • 8 ounces cremini mushrooms, (cleaned and sliced)
  • 1 medium onion, (sliced)
  • 12 ounces seitan, (cut into 1/2 inch pieces)
  • 1 tablespoon all-purpose flour
  • 1/4 cup dry sherry ((can substitute with water))
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons soy sauce
  • 1 teaspoon red wine vinegar
  • Salt and pepper, (to taste)

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain it into a colander when it's done.
  • While the pasta cooks, place the cashews and 1/2 cup of broth into a blender or food processor* fitted with an s-blade. Blend to a smooth paste.
  • Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes on each side, until they're browned and tender.
  • Remove the mushrooms from the skillet and transfer them to a plate.
  • Heat the remaining tablespoon of oil in the skillet, then add the onion. Sweat the onion for about 5 minutes, until softened.
  • Add the seitan to the skillet and cook it with the onion, stirring occasionally, until the pieces begin to brown, about 5 minutes.
  • Stir the flour into the skillet until it evenly coats the seitan and onions. Cook everything, stirring constantly, for about 1 minute.
  • Return the mushrooms to the skillet, then Stir in the sherry and rosemary. Raise the heat and bring the liquid to a simmer, then lower the heat and allow it to cook until most of the liquid has dried up.
  • Stir in the broth and bring it up to a simmer, then stir in the cooked pasta, cashew mixture, soy sauce, and red wine vinegar. Cook everything for just about 1 minute more, until heated throughout.
  • Remove the skillet from heat and season the stroganoff with salt and pepper to taste.
  • Divide onto plates and serve.