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Mushroom and Seitan Stroganoff Recipe

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4.4 from 21 reviews

This Mushroom and Seitan Stroganoff is a hearty, comforting vegan-friendly twist on the classic Russian dish. Featuring tender strips of seitan and savory mushrooms in a creamy sauce made with dairy-free sour cream, Dijon mustard, and smoked paprika, this recipe offers rich flavors and a satisfying texture. Perfect served over wide egg noodles or pappardelle, it makes a delicious plant-based meal that even meat-eaters will love.

Ingredients

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

To Serve

  • 12 ounces (about 340 grams) wide egg noodles or pappardelle (use vegan pasta for a vegan dish)
  • Lemon wedges (optional)

Instructions

  1. Prepare the Noodles: Bring a large pot of salted water to a boil. Cook the wide egg noodles or pappardelle according to package instructions until al dente. Drain and set aside.
  2. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Cook Mushrooms and Seitan: Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 7-8 minutes. Add the sliced seitan strips and cook for 3-4 minutes, allowing them to brown slightly.
  4. Add Flour and Liquids: Sprinkle the tablespoon of all-purpose flour over the mushroom and seitan mixture and stir well to coat. Pour in the vegetable broth gradually while stirring to avoid lumps, and bring the mixture to a simmer.
  5. Create the Sauce: Stir in the dairy-free sour cream, Dijon mustard, soy sauce or tamari, smoked paprika, and thyme. Mix thoroughly and let the sauce simmer gently for 5-7 minutes until it thickens, stirring occasionally. Season with salt and pepper to taste.
  6. Serve: Divide the cooked noodles onto plates or bowls. Spoon the mushroom and seitan stroganoff over the noodles. Garnish with freshly chopped parsley and, if desired, serve with lemon wedges on the side for a fresh splash of acidity.

Notes

  • For a gluten-free version, substitute the seitan with a gluten-free protein alternative and use gluten-free flour and pasta.
  • If you prefer a richer flavor, use regular sour cream instead of dairy-free.
  • Adding a splash of white wine when sautéing mushrooms enhances the depth of flavor.
  • Smoked paprika can be substituted with regular paprika if unavailable but will slightly change the smoky flavor profile.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

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