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Christian Vegetarian Association Presents:
Take Heart!

Quick Stroganoff


1 large onion, thinly sliced

1/2 lb / 225 g white button mushrooms, sliced

2 cups slivered seitan or grilled Portobello mushrooms or crumbled veggie burgers

2 T tomato paste

3 T dry sherry plus 3 T water or 1/3 cup dry white wine

1 x 1 oz (30 g) package vegetarian dried onion soup mix

2 cups boiling water

1 t dry mustard

3/4 cups Tofu Sour Cream


- In a large non-stick skillet, steam fry the onion and white mushrooms until the onion starts to soften. Add the seitan or grilled mushroom slivers and stir fry for a few minutes. Add the tomato paste along with the sherry and water or wine.

- Dissolve the soup mix in the boiling water, and add to the pan with wine and mustard. Simmer over medium low heat for 5 minutes.

- Add the tofu sour cream to the pan over low heat, stirring gently until heated through. Serve immediately.

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