Categories: Main Meals Recipes
The sauce for this rich and tasty seitan stroganoff is beautifully creamy, thanks to the silken tofu. Using tofu instead of dairy-free cream also helps keep the dish low in fat without compromising on flavour.
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Per serving (168g)
Calories 171, Fat 3.9g, Saturates 0.6g, Carbohydrate 15g, Sugars 5.8g, Fibre 2g, Protein 21g, Salt 2.5g
In a saucepan heat the olive oil over a medium heat, then add the onion, garlic, mushrooms, red peppers and seitan and fry for 4-5 minutes, until the vegetables soften. Then add the smoked paprika, tomato purée and yeast extract and mix well.
Add the silken tofu, vegetable stock and maple syrup to a blender and blend until smooth. Then add this to the saucepan and stir it through to ensure the ingredients thoroughly combine.
Mix the cornflour with the water, then bring the stroganoff to the boil and stir in the cornflour mix until the sauce thickens. Serve on a bed of rice.
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