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
Pasta and garnish
- 12 ounces wide egg noodles or pappardelle (use vegan pasta for vegan version)
- for serving lemon wedges (optional)
Instructions
- Finely chop the onion, mince the garlic, and slice the mushrooms and seitan.
- Heat olive oil in a large skillet over medium heat. Cook onions until translucent, then add garlic and cook 1–2 minutes.
- Add mushrooms and cook until browned and liquid evaporates, about 8–10 minutes. Push mushrooms aside, add seitan, and cook 3–4 minutes.
- Sprinkle flour over mixture, stir well, and cook 2 minutes. Add vegetable broth, sour cream, mustard, soy sauce, paprika, and thyme. Simmer until sauce thickens.
- Cook pasta according to package instructions. Serve stroganoff over noodles, garnished with parsley and lemon wedges if desired.
Notes
Use vegan pasta and dairy-free sour cream for a fully vegan dish.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 25g | Fat: 15g | Sodium: 900mg