Mushroom Stroganoff over Fettuccine
This hearty stroganoff is made with seitan, a fat-free, high-protein meat alternative made from wheat. Seitan is sometimes called “wheat meat” because of its amazing ability to mimic meat in taste and texture. It is sold in the refrigerated section of natural food stores and many large grocery stores.
Ingredients
1 1/2 cups plus 2 T water
1 small onion, diced
1 lb cremini or button mushrooms, sliced
6-8 garlic cloves, minced
8-12 oz seitan, cut into strips or small pieces*
1 cup roasted red bell peppers, chopped
3 T unsalted tomato paste
2 tsp paprika
1/2 tsp ground black pepper
1/4 cup raw cashews
1 1/2 cups cooked or canned white beans, rinsed and drained
1/2 cup bean cooking liquid, water, or vegetable broth
2 T red wine vinegar or balsamic vinegar
2 tsp soy sauce
12 oz fettuccine
Preparation
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.
PER SERVING: 403 calories; 4.5 g fat; 0.8 g saturated fat; 10% calories from fat; 0 mg cholesterol; 23.4 g protein; 68.9 g carbohydrate; 4.5 g sugar; 8.9 g fiber; 322 mg sodium; 90 mg calcium; 6.5 mg iron; 44.3 mg vitamin C; 789 mcg beta-carotene; 1.6 mg vitamin E
Recipe by
Katherine Lawrence
