2 8oz Pkgs. Sweet Earth Traditional Seitan Strips
1 teaspoon paprika
6 cloves of garlic, minced
2 tablespoons all purpose flour
1 large sweet onion, chopped
2 tablespoons melted unrefined coconut oil
1 tablespoon olive oil
2 tablespoons Annie’s Vegan Worcestershire sauce
2 tablespoons cognac (or brandy)
3 tablespoons ketchup
2 tablespoons Dijon mustard
1 cup crushed tomatoes
1½ cups pureed tofu
Salt to taste
Chopped chives to garnish
In a large bowl, mix the seitan strips with the salt, garlic, the paprika and the flour until all the seitan is coated.
In a large skillet over medium high heat, heat the olive oil and the coconut oil and sauté the onion until translucent (about 2 minutes).
Add the seitan and cook until browned on all sides (about 5 minutes).
Add the Worcestershire sauce and the cognac. Let the cognac cook for a few seconds and then set a match to it and allow the flames to subside on their own.
Once the flames have gone out completely, add the mustard and the ketchup and cook for a minute.
Add the crushed tomatoes and stir until everything is incorporated.
Stir in the pureed tofu and let the stroganoff cook for an additional 5 minutes.
Sprinkle some chopped chives to garnish and serve hot! ENJOY@! … with a special thanks to our friendly neighbor Denise Schneider for helping us make this recipe perfect for our fellow mankind 😉