Seitan and Mushrooms in Paprika Cream
Dive into the comforting richness of *Seitan and Mushrooms in Paprika Cream*, a plant-based dish that blends hearty flavors and velvety textures in every bite. Strips of seitan and tender cremini mushrooms are bathed in a creamy paprika-infused sauce, expertly seasoned with a touch of smoky depth and warm cumin. Perfectly balanced with plant-based cream and a dash of soy sauce, this recipe delivers a robust umami flavor that’s both satisfying and indulgent. Ready in just 40 minutes, it’s an ideal weeknight dinner to serve over rice, pasta, or mashed potatoes. Garnished with fresh parsley for a burst of color and freshness, this vegan dish is a delicious fusion of comfort food and healthy eating. Keywords: vegan paprika cream sauce, seitan recipe, plant-based dinner, mushroom and seitan meal, smoked paprika vegan dishes.
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Recipe Information
Ingredients
- 300 g seitan
- 250 g cremini or button mushrooms
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tbsp olive oil
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 250 ml vegetable broth
- 200 ml unsweetened plant-based cream (e.g., oat, soy, or cashew cream)
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp fresh parsley
- to taste salt
- to taste black pepper
Instructions
Slice the seitan into thin strips. Clean and slice the mushrooms. Finely chop the onion and garlic.
Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the seitan and cook for 3-4 minutes until lightly browned. Remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another minute.
Stir in the sweet paprika, smoked paprika, and ground cumin. Cook for 30 seconds to bloom the spices.
Add the sliced mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown.
Pour in the vegetable broth and soy sauce. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
Lower the heat and stir in the plant-based cream. Return the cooked seitan to the pan and let it simmer for 5 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the sauce and cook for another 2-3 minutes until the sauce thickens.
Season with salt and black pepper to taste. Sprinkle fresh parsley over the top before serving.
Serve hot over rice, noodles, or mashed potatoes for a satisfying meal.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 14.4 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 470 mg | 36% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2364 mg | 50% | |
*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.
