Seitan and Mushroom Stroganoff with Rice

Make seitan and mushroom stroganoff with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Seitan, in strips (Seitan is wheat gluten. It is the one protein here that is nothing but the allergen.)
200 g Mushrooms, thickly sliced
80 g Onion
2 cloves, about 6 g Garlic
2 tsp Paprika
1 tsp (6 g) Dijon mustard
150 ml Vegetable stock (Made up from a cube or a pot.)
60 g Greek yogurt, 5% fat
8 g Rapeseed oil
A handful, chopped Fresh parsley
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Brown the seitan in half the oil over a high heat for three minutes and set it aside.
2. Add the rest of the oil and fry the mushrooms without stirring much for six minutes, until they have coloured and their liquid has cooked off. Add the onion for five minutes more, then the garlic and paprika for one.
3. Add the stock and mustard and simmer for five minutes, then return the seitan for two.
4. Take the pan off the heat, wait thirty seconds, and stir in the yogurt so it does not split. Parsley, black pepper, rice.

Contains gluten cereals, milk, celery and mustard.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/seitan-mushroom-stroganoff-rice

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures
