From ThisBlueWiki
This recipe is adapted from Skinny Bitch in the Kitch. The original has a lot of promise for a quick, easy, hearty American-style meal that makes a lot, but calls for WAAAAAY too much salt (and I'm a die-hard salt hound that will probably die of a hypertensive stroke). Here is my adaptation, which is still fairly salty -- cut the broth to double strength and lose the Braggs' or soy sauce if you're avoiding sodium or don't like it salty.
- 4 cups double-strength vegan imitation chicken stock (2x the amount of bullion called for -- I use 2.5x and leave out the Bragg's)
- 1 12oz container vegan sour cream
- 5 Tbsp corn starch dissolved in 1/4 cup water
- 3 Tbsp nutritional yeast flakes
- 2 tsp Bragg's liquid aminos or 1 1/4 tsp tamari/soy sauce (optional, taste before adding)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder (less if using onions)
- 1 tsp Italian seasoning or tarragon
- 1/2 tsp pepper
- 1/2 tsp turmeric
- 16oz seitan, cubed
- 2 14oz bags frozen mixed veggies (I used 3-pepper and onion, and peas/carrots)
In a 4- to 6-quart stock pot, sautee any veggies that need it (mainly peppers and onions) until just tender, leaving aside those that don't need sauteeing. In the same pot, combine stock, sour cream, arrowroot/corn starch mixture, nutritional yeast, and spices. Bring the mixture to a simmer and stir in seitan and remaining vegetables. Return to a simmer and cook, stirring occasionally, until the seitan and vegetables are heated through. Add Bragg's/soy sauce if desired, after tasting (this recipe can be salty). Serve with biscuits.
This is actually considerably better if made a day in advance and allowed to sit in the fridge for a day -- the seitan takes up the flavor of the sauce quite a bit, as opposed to tasting seitan-y.