Mushroom and Seitan Stroganoff is a rich and comforting dish that brings together tender slices of seitan and earthy mushrooms in a creamy, flavorful sauce. It’s a plant-based twist on the classic stroganoff that still feels hearty and satisfying, perfect for anyone craving a warm, homey meal.
I love making this recipe when I want something cozy but also packed with protein from the seitan. The mushrooms add just the right texture and depth, soaking up the creamy sauce beautifully. It’s a meal that always feels a bit special but comes together without too much fuss, which I really appreciate after a busy day.
For serving, I enjoy pairing it with egg noodles or creamy mashed potatoes to soak up all the sauce. Sometimes, I even like to add a sprinkle of fresh parsley on top to brighten the flavors. This stroganoff often gets everyone at the table asking for seconds, and it’s a great one to share with friends or family on a chilly evening.
Key Ingredients & Substitutions
Seitan: This is the star protein in the dish, giving a meaty texture. If you can’t find seitan or prefer a gluten-free option, try using tempeh or firm tofu instead. Both soak up flavors nicely.
Mushrooms: Cremini mushrooms add earthiness and a nice bite. You can swap with white mushrooms or even a mix of wild mushrooms for deeper flavor. Make sure to slice them thin for even cooking.
Vegan Sour Cream or Cashew Cream: For creaminess, vegan sour cream works best. Cashew cream is a great substitute if you want a richer and slightly nutty flavor. You can make cashew cream by blending soaked cashews with a bit of water and lemon juice.
All-Purpose Flour: This helps thicken the sauce. If you want a gluten-free version, use cornstarch or arrowroot powder mixed with a little cold water as a slurry.
How Can I Make the Sauce Smooth and Creamy Without Lumps?
Making a smooth sauce is key to a great stroganoff. Here’s how I do it:
- First, sprinkle the flour evenly over the cooked veggies and seitan, and stir it well. Let it cook for 1-2 minutes to remove the raw taste.
- Slowly add the vegetable broth bit by bit, stirring constantly to avoid lumps.
- Simmer the sauce gently while stirring often to help it thicken evenly.
- Once removed from heat, fold in the vegan sour cream or cashew cream last for a silky texture without curdling.
Patience during these steps is what turns the mixture into a rich, creamy sauce that coats the mushrooms and seitan perfectly.
Equipment You’ll Need
- Large skillet or frying pan – big enough to cook mushrooms and seitan without crowding, so they brown nicely.
- Wooden spoon or silicone spatula – helps you stir the sauce without scratching your pan.
- Measuring cups and spoons – to get the seasonings and liquids just right for the sauce.
- Colander – for draining cooked noodles or pasta easily.
- Knife and cutting board – for slicing mushrooms, seitan, and chopping onions and garlic safely.
Flavor Variations & Add-Ins
- Try adding fresh thyme or rosemary for an herby aroma that pairs well with mushrooms and seitan.
- Swap seitan with tempeh or firm tofu if you want a gluten-free version or a different texture.
- Stir in sautéed spinach or kale near the end for extra greens and a pop of color.
- Add a splash of white wine or a teaspoon of Dijon mustard to boost the sauce’s depth and tanginess.
Mushroom and Seitan Stroganoff
Ingredients You’ll Need:
- 8 oz seitan, sliced into bite-sized pieces
- 10 oz cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or vegan butter
- 1 tbsp all-purpose flour
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- ½ cup vegan sour cream or cashew cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 oz egg noodles or pasta of choice, cooked according to package instructions
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook. So, you can have your delicious mushroom and seitan stroganoff ready in about 30 minutes total. Perfect for a quick yet comforting meal!
Step-by-Step Instructions:
1. Cook the aromatics and mushrooms:
Heat olive oil or vegan butter in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant. Next, add the sliced mushrooms and cook for 7-8 minutes, stirring occasionally until they soften and release their moisture.
2. Add the seitan and thicken the sauce:
Stir in the sliced seitan and cook for 3-4 minutes until it starts to brown lightly on all sides. Sprinkle the flour over the mixture and stir well to coat everything evenly. Let it cook for 1-2 minutes to get rid of the raw flour taste.
3. Make the sauce and finish the dish:
Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Add the soy sauce or tamari, smoked paprika, salt, and pepper. Let the sauce simmer for about 5 minutes so it thickens a bit. Remove from heat and gently stir in the vegan sour cream or cashew cream until smooth and creamy. Taste and adjust seasonings if needed. Serve this rich stroganoff over warm egg noodles or your favorite pasta and garnish with chopped fresh parsley.
Can I Use Frozen Seitan for This Recipe?
Yes, you can use frozen seitan, but be sure to thaw it completely before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat it dry to remove excess moisture for better browning.
Is There a Gluten-Free Alternative to Seitan?
Absolutely! Tempeh or firm tofu are great gluten-free substitutes that work well in this stroganoff. They absorb flavors nicely and provide a similar hearty texture.
Can I Make the Stroganoff Ahead of Time?
Yes, you can prepare the stroganoff a day in advance. Store it in an airtight container in the fridge and reheat gently on the stove, adding a splash of vegetable broth if needed to loosen the sauce.
How Should I Store Leftovers?
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat on the stove over low heat, stirring occasionally, or use the microwave, adding a little broth to prevent dryness.
