Seitan and Mushroom Stroganoff Vegan
Indulge in the creamy, comforting flavors of this Vegan Seitan and Mushroom Stroganoff, a plant-based twist on a classic favorite! Featuring tender seitan strips, earthy cremini mushrooms, and a rich, velvety sauce made with unsweetened plant-based cream, this hearty dish is perfect for a satisfying weeknight dinner. Smoky paprika, tangy Dijon mustard, and savory soy sauce add layers of flavor, while fresh parsley provides a bright, herbaceous finish. This one-pot recipe is easy to prepare, ready in just 40 minutes, and pairs beautifully with wide noodles or fettuccine. Whether you're a seasoned vegan or simply looking to explore meatless options, this stroganoff is a must-try for its bold flavors and comforting texture.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 300 grams, sliced cremini mushrooms
- 250 grams, sliced into strips seitan
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 cup unsweetened plant-based cream (e.g., cashew cream or coconut cream)
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 400 grams cooked pasta (e.g., fettuccine or wide noodles)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the seitan strips to the skillet and cook for 2-3 minutes to heat through.
Sprinkle the flour over the vegetable mixture and stir well to coat evenly.
Pour in the vegetable broth and whisk to combine, ensuring there are no lumps.
Stir in the soy sauce, Dijon mustard, and smoked paprika, and let the mixture simmer for 3-4 minutes until it begins to thicken.
Reduce the heat to low and stir in the plant-based cream. Let it cook for an additional 2-3 minutes, stirring frequently, until the sauce is creamy and well combined.
Season the stroganoff with salt and black pepper to taste.
Mix the cooked pasta into the skillet, tossing to coat the noodles evenly with the sauce.
Garnish with chopped fresh parsley before serving.
Serve hot and enjoy your delicious vegan Seitan and Mushroom Stroganoff!
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
