This stroganoff {pictured above, top left on the plate served over brown rice} is super-easy, and can also be used for mushroom gravy, if you substitute a small can of drained mushrooms instead of the gluten or meat substitute.

Creamy Stroganoff

• 2 cups water
• 1/2 cup cashew nuts
• 1/4 cup soy sauce or Bragg’s liquid aminos
• 2 tbsp. cornstarch
• 1 1/2 cups of gluten (wheat meat, seitan, other vegan meat substitute… whatever you like to call it)

Blend water, cashew nuts, soy sauce, and cornstarch until very, very smooth. Pour into a pan on the stove and add your vegan meat substitute and bring to a boil over medium high heat, stirring constantly so it won’t stick or burn to the bottom of the pan. Once it has thickened to a gravy consistency, remove from heat and serve.

We like this stroganoff served over rice or fettucine-style noodles.

To make this into mushroom gravy instead: Simply replace the veggie meat with 1 small can of mushrooms, drained. Also, if I am using this as mushroom soup in a recipe, I typically cut back on the soy sauce and only use 2 tbsp. as I find that the flavor is very strong and the recipe typically has some sort of salt included already.