Mushroom and Seitan Stroganoff
A hearty and flavorful vegan-friendly dish combining mushrooms and seitan in a creamy sauce served over noodles.
Ingredients
Vegetables and aromatics
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
Mushrooms
- 10 ounces cremini or button mushrooms, sliced
Seitan
- 8 ounces seitan, sliced into strips
Thickening and liquids
- 1 tablespoon all-purpose flour
- 1 ½ cups vegetable broth
- 1 cup dairy-free sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon thyme, dried or fresh
Seasonings
- to taste salt and pepper
Garnish
- for garnish fresh parsley, chopped
Pasta
- 12 ounces wide egg noodles or pappardelle (use vegan pasta for vegan dish)
Optional
- to taste lemon wedges
Instructions
- Cook onions and garlic until translucent, then add mushrooms and cook until browned.
- Add seitan and cook for a few minutes, then sprinkle flour and stir to coat.
- Pour in vegetable broth and sour cream, add mustard, soy sauce, paprika, thyme, salt, and pepper. Simmer until thickened.
- Cook pasta separately, then combine with sauce. Garnish with parsley and serve with lemon wedges if desired.
Notes
Use vegan pasta and dairy-free sour cream to keep the dish vegan.
Nutrition
Calories: 550kcal | Carbohydrates: 70g | Protein: 30g | Fat: 20g | Sodium: 900mg