New vegan fraiche by Oatly is available in shops, at least in Finland and Sweden, maybe somewhere else too. It’s oat based and a bit slimy compared to soy based products, but it’s not as slimy as Yosa yogurts. The taste is more sour than plain soy yogurt and can be used in hot and cold dishes. We bought a tub and used half of it to make this Stroganoff. We’ve previously used oat cream and oat fraiche didn’t taste different in this recipe. But I think a spoonful of it on a bowl of borscht or pureed vegetable soup would be great. I bet it also works great in dips etc.
2 balls seitan
5 dl chopped forest mushrooms or handful of dried funnel chanterelles
2-4 tbsp oil
2 tbsp margarine
3 tbsp wheat flour
water or vegetable broth
2 tsp mustard
1 dl oat or soy cream or fraiche
dill or parsley (optional)
Dice the seitan. Peel and chop onion. If you use dried mushrooms, soak them in hot water until soft. If you use fresh mushrooms, heat them on a dry pan until the water comes out of them. Discard the water or continue heating until water is evaporated. Heat 2 tbsp oil in a pan and sauté onion and mushrooms until onion is soft and translucent. Transfer to a sauce pan. Add more oil if needed and fry seitan until browned. Transfer to the saucepan.
Melt the margarine on the pan and add flour. Fry until brown. Add some water (hot water is easier to stir with the flour) and stir well, add more water and stir well etc. until you get the desired thickness for the sauce. Add to the sauce pan, stir well and simmer 5-10 minutes. Add cream (and herbs if using) and season with salt and pepper, simmer couple of minutes more and serve with potatoes or other side dishes.