One of the things I love about Twitter is it’s vegan community. More often than not it helps me to discover new vegan products, restaurants and all sorts of interesting things.
One of these things is Sgaia’s Mheat! Sgaia’s mheat is a seitan product, something I haven’t really seen marketed on a mass scale over here in the UK. The US has the brilliant Upton’s Naturals, it was about time we got some! Seitan is one of my absolute favourite vegan substitutes. In my opinion it has a meaty texture and deep flavour that surpasses any of the others!
So obviously I inquired about where I could get my hands on some. Hillary at Sgaia was kind enough to offer to send me some to try!
I’m happy to say it’s damn delicious. It has a really good firm texture and slices very well!
I’ve always wanted to make a stroganoff and I thought the mheat would be a perfect replacement for the usual meat component! I served mine with pasta, feel free to use whatever accompaniment you like. If you can’t find any mheat, feel free to sub with any seitan your choice! If you eat gluten-free you could try subbing with firm tofu.
For the the seitan and vegetables
- 150g of mheat
- 1 red onion, diced
- 2 garlic cloves, minced
- 100g chestnut mushrooms, sliced
- 1 tbsp olive oil
- 1 bay leaf
- 1 tsp dried oregano
- 1 vegetable stock cube
- 50ml white wine
- Salt and pepper
For the cashew cream
- 1 cup raw cashews, soaked for at least 2 hours
- 3/4-1 cup water
- Heat a cast iron skillet over a medium-low heat and add the olive oil. Add bay leaf and the red onion and cook for 2-3 minutes until turning translucent.
- Cut the mheat into chunks and add to the pan. Brown the mheat for 3-4 minutes then reduce the heat to low.
- Make the cashew cream – drain and rinse the cashews. Add them to a blender with 3/4 cup of water. Blend on high until smooth, adding the other 1/4 cup of water if it needs thinning out. Set aside.
- Crumble the vegetable stock cube into the seitan, add the garlic and the mushrooms. Cook for another 4 minutes until the mushrooms begin to soften.
- Add the white wine and oregano. Add the cashew cream and stir to combine. Cook for 3-4 minutes until the mixture begins to thicken.
- Remove from the heat, season with salt and pepper. Serve over pasta, rice or grain of your choice. Optional: garnish with nutritional yeast (the yellow powder!)