Seitan And Mushroom Stroganoff (Vegan)

• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1 1/3 1 1/3 cups vegetable broth or 1 1/3 cups water
• 1/2 teaspoon garlic granules
• 2 tablespoons tahini
• 2 teaspoons canola oil or 2 teaspoons olive oil
• 1 cup green onion
• 2 -3 garlic cloves, minced
• 3 cups sliced mushrooms or 3 cups portabella mushrooms
• 2 cups seitan (strips thinly sliced)
• ground black pepper, to taste
• egg-free pasta (one normal sized package)
• 3 tablespoons vegan sour cream

1. 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.
2. Place oil in a large skillet and heat over medium-high. When the oil is hot, saute the onion and garlic for 10 minutes.
3. Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
4. 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.
5. Season the stroganoff with ground pepper. Serve at once over egg-free noodles.

cornstarch, soy sauce, vegetable broth, garlic granules, tahini, canola oil, green onion, garlic, mushrooms, seitan, ground black pepper, egg, sour cream

Taken from www.food.com/recipe/seitan-and-mushroom-stroganoff-vegan-238251 (may not work)