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Mushroom and Seitan Stroganoff

Mushroom and Seitan Stroganoff: Comfort Food Bliss Awaits

This Mushroom and Seitan Stroganoff is a plant-based comfort food rich in umami flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan, Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to use vegetable or coconut oil as a substitute.
  • 1 medium Onion Enhances flavor depth; shallots can be used for a touch of sweetness.
  • 3 cloves Garlic Freshly minced garlic is preferred for a fragrant kick.
For the Main Dish
  • 10 ounces Mushrooms Any variety like cremini or button works well.
  • 8 ounces Seitan Can replace with tempeh or mushrooms for a vegan option.
  • 1 tablespoon Flour Opt for gluten-free flour for a gluten-free version.
  • 1.5 cups Vegetable Broth Low-sodium or homemade broth promotes better health.
  • 1 cup Dairy-free Sour Cream Cashew cream serves as a great nut-free alternative.
  • 1 tablespoon Dijon Mustard Can omit for a milder flavor profile.
  • 1 tablespoon Soy Sauce or Tamari Use gluten-free tamari for dietary restrictions.
  • 1 teaspoon Smoked Paprika Regular paprika can suffice if smoked isn’t available.
  • 0.5 teaspoon Thyme Fresh thyme can be used for a more intense flavor.
  • Salt and Pepper To taste.
For the Pasta
  • 12 ounces Wide Egg Noodles or Pappardelle Choose vegan pasta for a plant-based dish.
For Final Touches
  • Fresh Parsley A lovely garnish for color and freshness.
  • Lemon Wedges Optional, for a zesty brightness when serving.

Equipment

  • Large skillet
  • pot for boiling pasta
  • Colander
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Begin by finely chopping the onion, mincing the garlic, and slicing the mushrooms evenly. Cut the seitan into thin strips and gather all ingredients.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 5–7 minutes until translucent. Add minced garlic and sauté for another 1–2 minutes.
  3. Increase heat to medium-high, add sliced mushrooms, and cook for 8–10 minutes until browned and moisture has evaporated.
  4. Push mushrooms to one side and add seitan strips, browning slightly for about 3–4 minutes.
  5. Sprinkle 1 tablespoon of flour evenly and stir well to combine. Gradually pour in 1½ cups of vegetable broth while stirring continuously.
  6. Lower heat, mix in 1 cup of dairy-free sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of soy sauce or tamari, 1 teaspoon of smoked paprika, and ½ teaspoon of thyme. Simmer for 5–7 minutes.
  7. While stroganoff simmers, boil salted water and cook 12 ounces of wide egg noodles according to package instructions until al dente. Drain pasta.
  8. Mix the drained noodles into the stroganoff sauce or serve sauce over pasta on individual plates. Garnish with fresh parsley and add a lemon wedge on the side.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Expert tips for better results include uniform slicing of mushrooms, not rushing browning, adjusting seasonings, and simmering for creaminess. Prep ahead to make cooking quicker and explore different variations for excitement.

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