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Mushroom and Seitan Stroganoff Recipe

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★★★★★

4.3 from 69 reviews

A hearty and creamy Mushroom and Seitan Stroganoff that offers a delicious plant-based twist on the classic Russian dish. This recipe combines tender seitan strips and sautéed mushrooms in a flavorful sauce made creamy with dairy-free sour cream, seasoned with smoked paprika, mustard, and herbaceous thyme. Perfect for vegetarians and vegans alike, served over wide egg noodles or pappardelle for a comforting meal.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 10 ounces (about 280 grams) cremini or button mushrooms, sliced
  • 8 ounces (about 225 grams) seitan, sliced into strips
  • 1 tablespoon all-purpose flour
  • 1 ½ cups vegetable broth
  • 1 cup dairy-free sour cream (or regular sour cream for vegetarians)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon smoked paprika
  • ½ teaspoon thyme, dried or fresh
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • 12 ounces (about 340 grams) wide egg noodles or pappardelle (use vegan pasta for a vegan dish)
  • Lemon wedges (optional)

Instructions

  1. Prepare Ingredients: Chop the onion finely and mince the garlic cloves. Clean and slice the mushrooms evenly for consistent cooking. Slice the seitan into thin strips resembling traditional beef stroganoff pieces.
  2. Heat Oil and Sauté Onions: Heat a large skillet or sauté pan over medium heat and add the olive oil. Cook the onions for 5–7 minutes until translucent and starting to caramelize, stirring occasionally to prevent burning.
  3. Add Garlic: Stir in the minced garlic and sauté for another 1–2 minutes until fragrant.
  4. Cook Mushrooms: Turn the heat to medium-high. Add the sliced mushrooms and cook for 8–10 minutes, allowing them to release their moisture and brown golden, stirring occasionally.
  5. Brown Seitan: Push mushrooms to the sides of the pan and add a bit more olive oil if needed. Add seitan strips and cook for 3–4 minutes, stirring occasionally, until lightly browned.
  6. Add Flour: Sprinkle the flour over the seitan and mushrooms, stirring constantly for 2 minutes to remove the raw flour taste and coat the mixture evenly.
  7. Add Liquids and Seasonings: Slowly pour in the vegetable broth while stirring to prevent lumps. Add the dairy-free sour cream (or regular sour cream), Dijon mustard, soy sauce or tamari, smoked paprika, and thyme. Stir until the sauce is smooth and velvety.
  8. Simmer the Sauce: Allow the stroganoff to simmer gently for 5–7 minutes so flavors meld and the sauce thickens.
  9. Season to Taste: Taste and adjust seasoning with salt and pepper. If the sauce becomes too thick, add a splash of broth or water to reach preferred consistency.
  10. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the wide egg noodles or pappardelle according to package instructions until al dente. Use vegan pasta for a vegan version.
  11. Combine or Serve: Either toss the cooked noodles with the stroganoff sauce to coat evenly or serve the sauce ladled over a bed of noodles for an elegant presentation.
  12. Garnish and Serve: Sprinkle freshly chopped parsley on top and serve with optional lemon wedges for a bright finish.

Notes

  • For a vegan dish, use dairy-free sour cream and vegan pasta.
  • Seitan provides a chewy, protein-rich alternative to meat, but you can substitute with mushrooms alone for a mushroom stroganoff.
  • Adjust the thickness of the sauce by adding vegetable broth as needed during simmering.
  • Smoked paprika adds depth and a subtle smoky flavor—do not omit for authentic taste.
  • Lemon wedges add a nice brightness that complements the creamy sauce when squeezed over the dish.

Keywords: Mushroom stroganoff, seitan stroganoff, vegan stroganoff, vegetarian dinner, creamy mushroom dish, plant-based stroganoff

Find it online: https://foodiecara.com/mushroom-and-seitan-stroganoff-recipe/