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Vegan Stroganoff

Comfort food, this stroganoff is ideal for chilly winter nights. Sometimes all you really need is a huge bowl of carbs to warm you through and through. Traditionally a Russian meal with beef, this is recipe is plant-based welcome for vegans that miss this dish. Add your favorite sautéed mushrooms and serve over vegan pasta.
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Ingredients
  

Broth

  • 10 cup water
  • 3 tsp salt
  • 3 tsp onion powder
  • ¼ cup nutritional yeast flakes
  • 1 tsp celery seed
  • 1 tsp savory
  • 1 tsp basil leaves
  • 2 bay leaves
  • 1 onion cut into quarters

Seitan (gluten) replacement for meat

Sauce:

  • 1 cup water
  • 1 tbsp dried parsley
  • 1 cup your favorite vegan mayonnaise

Instructions
 

  • Heat the water for the broth and add all the broth seasonings. Bring to a boil while you prepare the gluten. Check seasonings.
  • Blend all the gluten ingredients together, except the gluten flour, until you have a smooth creamy mixture. Place the gluten in a Bosch machine or a large bowl. Add the gluten flour and mix thoroughly. Let rest for 2-3 minutes.
  • Cut the dough into slices and drop into the broth. Simmer about 1 to 1½ hours until soft all the way through.
  • Remove gluten from broth. Save the broth, removing the bay leaves. Blend the broth.
  • Cut the gluten into ½ inch strips and place them in a bag with ½ cup flour. Shake well. Place them in a wok with a small amount of olive oil. Brown well.
  • Add the broth mixture, 1 cup water, and 1 tbsp dried parsley flakes. Simmer until the mixture has thickened to a gravy-like consistency. Add 1 cup of your favorite mayonnaise. Adjust seasoning to taste.
  • Serve over noodles, rice or mashed potatoes.

Notes

Tips
Portobello mushrooms adds a more 'meaty' texture to the mix. To really bring out a 'meaty' flavor add 1 teaspoon of a vegan beef soup base.
Also you can substitute vegan sour cream for the mayo.
If you want 1 teaspoon of ketchup can be added to the sauce to give it more color.