Creamy Mushroom Seitan Stroganoff (Recipe for Printing)
Savory mushrooms and seitan in a creamy sauce with smoked paprika and Dijon, served over pasta for a comforting plant-based meal.
# What You’ll Need:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 large onion, finely chopped
03 -
3 cloves garlic, minced
04 -
10 ounces (280 grams) cremini or button mushrooms, sliced
05 -
8 ounces (225 grams) seitan, sliced into strips
06 -
1 tablespoon all-purpose flour
07 -
1 ½ cups vegetable broth
08 -
1 cup dairy-free sour cream (or regular sour cream for vegetarians)
09 -
1 tablespoon Dijon mustard
10 -
1 tablespoon soy sauce or tamari
11 -
1 teaspoon smoked paprika
12 -
½ teaspoon dried or fresh thyme
13 -
Salt and pepper to taste
14 -
Fresh parsley, chopped, for garnish
→ To Serve
15 -
12 ounces (340 grams) wide egg noodles or pappardelle (use vegan pasta for vegan option)
16 -
Lemon wedges (optional)
# Steps to Prepare:
01 -
Chop the onion finely and mince the garlic cloves. Clean and slice the mushrooms, ensuring they are of uniform size for even cooking. Slice the seitan into thin strips, similar in size to what you would find in a traditional beef stroganoff.
02 -
Heat a large skillet or sauté pan over medium heat, then add the olive oil. Cook the onions for about 5–7 minutes until they become translucent and begin to caramelize. Stir occasionally to prevent burning. Next, add the minced garlic and sauté for another 1–2 minutes.
03 -
Increase the heat slightly to medium-high, then add the sliced mushrooms to the pan. Cook until all the liquid evaporates and the mushrooms take on a golden-brown hue, about 8–10 minutes.
04 -
Once the mushrooms are beautifully browned, push them to the sides of the pan to create space in the center. Add a touch more olive oil if needed, then toss in the seitan strips. Cook the seitan for 3–4 minutes, stirring occasionally, until it browns slightly and picks up some of the flavors from the pan.
05 -
Sprinkle the flour over the seitan and mushroom mixture, stirring constantly to ensure even coating. Cook for about 2 minutes to eliminate the raw taste of the flour.
06 -
Slowly pour in the vegetable broth while stirring to avoid lumps. Once fully incorporated, add the dairy-free sour cream, Dijon mustard, soy sauce or tamari, smoked paprika, and thyme.
07 -
Stir the mixture until the sauce is smooth and velvety. Allow it to simmer for 5–7 minutes. Taste and season with salt and pepper. If the sauce is too thick, add a splash more vegetable broth or water to reach desired consistency.
08 -
While the stroganoff sauce simmers, bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente.
09 -
Either mix the noodles directly into the sauce, coating them thoroughly, or serve the stroganoff sauce over a bed of noodles. Garnish with fresh chopped parsley and serve with lemon wedges if desired.
# Helpful Advice:
01 -
For a gluten-free option, replace the seitan with firm tofu, tempeh, or chickpeas, and use gluten-free tamari instead of soy sauce.
02 -
For a creamier vegan alternative, swap the dairy-free sour cream with full-fat coconut milk.
03 -
Add fresh spinach or kale towards the end of cooking for added nutrition and color.