Seitan And Mushroom Stroganoff (Vegan) - cooking recipe

Ingredients

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

Preparation

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