2 Tbsp corn starch
3 Tbsp soy sauce
1 1/3 c vegetable broth
2 cloves garlic, minced
2 Tbsp tahini
2 tsp olive oil
2 c thinly sliced onions
4 cloves garlic, minced or pressed
4 c sliced fresh mushrooms
2 c thinly sliced seitan strips (found at B'ham Food Co-0p)
1/2 c chopped fresh parsley
ground black pepper, to taste
cooked brown rice or egg-free noodles
Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the vegetable broth and 2 cloves minced garlic. Cook over med-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini. Cover the saucepan and set aside.
Place oil in large skillet and heat over med-high heat. When oil is hot, saute' the onion and 4 cloves minced garlic for 10 minutes. Add mushrooms and cook, stirring often, for 5-7 minutes. Stir in the seitan s trips and reserved gravy into the onions and mushrooms. Reduce heat to low and sit often, about 5-10 minutes, until the seitan is heated through. Add parsley and season stroganoff with ground pepper. Serve over brown rice or egg-free noodles.