A delightful vegan twist on the classic stroganoff, featuring seitan and mushrooms in a creamy, flavorful sauce.
In a saucepan, mix the cornstarch and soy sauce until smooth.
Ensure there are no lumps in the mixture for a smooth sauce.
Add the vegetable broth and garlic granules to the saucepan and cook over medium heat, stirring constantly until thickened.
Stir continuously to prevent the sauce from sticking to the pan.
Remove the saucepan from heat and stir in the tahini and vegan sour cream. Cover and set aside.
Covering the saucepan helps keep the sauce warm while you prepare the rest of the dish.
Heat the olive oil in a large skillet over medium heat. Sauté the green onions and garlic for 5 minutes.
Cook until the onions are translucent and fragrant.
Add the mushrooms to the skillet and cook, stirring occasionally, for 7 minutes.
Allow the mushrooms to release their moisture and develop a golden color.
Stir in the seitan and the prepared gravy. Reduce heat to low and cook for 5 minutes, stirring occasionally.
Ensure the seitan is heated through and well-coated with the sauce.
Season with ground black pepper to taste and serve hot over egg-free noodles or rice.
Garnish with fresh parsley for a pop of color and flavor.
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