There is something incredibly comforting and deeply satisfying about a rich, creamy stroganoff, and this Mushroom and Seitan Stroganoff brings that classic flavor with a plant-based twist that you will adore. Combining tender strips of seitan with sautéed mushrooms and a luscious, dreamy sauce, this dish is the perfect dinner to cozy up with any night of the week. The balance of smoky paprika, tangy mustard, and silky dairy-free sour cream creates a flavor-packed hug on your plate. Whether you’re a longtime vegan or just looking to explore more meatless meals, this Mushroom and Seitan Stroganoff will quickly become one of your favorites to make and share.

Mushroom and Seitan Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

Simple and wholesome ingredients come together beautifully in this Mushroom and Seitan Stroganoff, each playing a starring role in bringing flavor, texture, and color to the dish. From the deeply umami mushrooms to the protein-packed seitan, every ingredient is essential to make this stroganoff sing.

Olive oil: Adds richness and helps caramelize the onions and mushrooms perfectly.

Onion: Provides a sweet, aromatic base for the sauce when finely chopped and gently cooked.
Garlic: Delivers a punch of fragrant, savory depth with every bite.

Mushrooms (cremini or button): Bring meaty texture and earthy flavor that’s vital to a great stroganoff.
Seitan: The hearty, chewy protein that replicates the traditional beef strips wonderfully.

All-purpose flour: Thickens the sauce to a creamy consistency without lumps.
Vegetable broth: Adds moisture and a gentle savoury note while keeping the dish plant-based.
Dairy-free sour cream (or regular sour cream): Infuses the sauce with tangy creaminess for that classic stroganoff feel.

Dijon mustard: Offers subtle acidity and complexity to balance the richness.
Soy sauce or tamari: Boosts the umami and deepens the flavor profile.
Smoked paprika: Invokes a warm, smoky aroma that elevates the dish beautifully.

Thyme: Adds a delicate herbal note that complements the mushrooms perfectly.
Salt and pepper: Essential seasonings to enhance all the flavors.
Fresh parsley: Brightens the finished dish with a fresh, green pop of color.

Wide egg noodles or pappardelle: A tender, ribbon-like pasta that holds the creamy sauce wonderfully (vegan pasta for those avoiding eggs).
Lemon wedges (optional): A splash of citrus adds a lovely freshness if desired.

How to Make Mushroom and Seitan Stroganoff

Step 1: Prepare Your Ingredients

Start by finely chopping the onion and mincing the garlic cloves to build a fragrant flavor base. Clean and slice the mushrooms evenly, so they cook uniformly. Slice the seitan into strips about the size of traditional beef for the classic stroganoff experience. Having everything prepped before you start cooking makes the process smooth and enjoyable.

Step 2: Sauté Onions and Garlic

Heat olive oil in a large skillet over medium heat. Slowly cook the onions until translucent and beginning to caramelize, about 5 to 7 minutes. This sweet, golden foundation is what will make your stroganoff sauce so rich in flavor. Add minced garlic and cook for another minute or two, stirring often to avoid burning the delicate garlic.

Step 3: Brown the Mushrooms

Turn the heat to medium-high and add the sliced mushrooms. Mushrooms release a lot of moisture, so be patient and cook them down until all the liquid evaporates and they turn a gorgeous golden brown, about 8 to 10 minutes. This process intensifies their earthy flavor and adds wonderful texture to the dish.

Step 4: Cook the Seitan

Push the mushrooms to the edges of the pan and add a bit more olive oil if needed. Toss in your seitan strips and cook them for 3 to 4 minutes, stirring occasionally to brown them nicely and allow them to soak in the pan’s flavor. This step really helps set the tone for a perfect Mushroom and Seitan Stroganoff.

Step 5: Make the Stroganoff Sauce

Sprinkle all-purpose flour evenly over the seitan and mushrooms, stirring constantly to coat everything and cook out the raw flour taste, about 2 minutes. Gradually pour in the vegetable broth, stirring to create a smooth sauce without lumps. Stir in the sour cream, Dijon mustard, soy sauce or tamari, smoked paprika, and thyme. Let the sauce simmer gently for 5 to 7 minutes while stirring frequently until it becomes lush and velvety.

Step 6: Season and Adjust

Taste your sauce and season with salt and pepper to your liking. If it feels too thick, add a splash more vegetable broth or water until you reach just the right consistency for that irresistible creamy coating in your Mushroom and Seitan Stroganoff.

Step 7: Cook the Pasta

While your sauce simmers, bring a pot of salted water to a boil and cook the egg noodles or pappardelle according to package directions until al dente. Vegan friends, just swap in your favorite plant-based pasta and you’re good to go!

Step 8: Combine or Serve

You can either mix the hot noodles right into the pan with the sauce so every strand is lusciously coated, or choose to plate the noodles first and spoon the stroganoff on top for a more elegant presentation—both ways taste fantastic.

How to Serve Mushroom and Seitan Stroganoff

Garnishes

Freshly chopped parsley sprinkled over the top adds a burst of color and a clean, herbal contrast to the creamy sauce. For a little extra zing, offer lemon wedges on the side—squeezing a bit of lemon juice can elevate the flavors and brighten your bites.

Side Dishes

This rich stroganoff is wonderfully satisfying on its own, but you might consider pairing it with a crisp green salad dressed lightly with lemon vinaigrette to cut through the creaminess. Simple steamed vegetables or roasted asparagus are also great companions that add a fresh, textural counterpoint.

Creative Ways to Present

If you want to impress guests, consider serving the Mushroom and Seitan Stroganoff in individual shallow bowls tossed with the pasta and garnished thoughtfully with parsley and a lemon wedge. Another fun way is to serve the sauce over creamy mashed potatoes or cauliflower mash for a cozy variation that feels like a warm hug in a bowl.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually meld and deepen, making the next day’s meal even tastier! Just give it a good stir before serving.

Freezing

Mushroom and Seitan Stroganoff freezes well. Portion it out into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. When freezing, it’s best to undercook the noodles slightly or leave them out entirely and add fresh ones at serving time to avoid mushiness.

Reheating

Reheat leftover stroganoff gently on the stovetop over low heat, stirring occasionally and adding a splash of vegetable broth or water to loosen the sauce if needed. Microwave works too—just cover and heat in short bursts, stirring in between to warm evenly.

FAQs

Can I use a different protein instead of seitan?

Absolutely! While seitan provides that meaty texture, you can swap in tofu, tempeh, or even hearty vegetables like eggplant for a different twist. Just make sure to slice and cook them so they hold up well in the creamy sauce.

Is Mushroom and Seitan Stroganoff suitable for gluten-free diets?

Traditional seitan is made from wheat gluten, so it’s not gluten-free. However, you can experiment with gluten-free meat substitutes or extra mushrooms to keep it gluten-free. Also, ensure your soy sauce is gluten-free tamari and use gluten-free flour alternatives.

Can I make this recipe dairy-free?

Yes! Using dairy-free sour cream is key to keeping this dish vegan and dairy-free without sacrificing creaminess. There are many delicious plant-based sour cream options available in most grocery stores.

What type of mushrooms works best?

Cremini or button mushrooms are perfect because of their firm texture and rich flavor. You can also try baby bella or even wild mushrooms if you want to experiment with more intense flavors.

How can I make this dish spicier?

To add a little kick to your Mushroom and Seitan Stroganoff, include a pinch of cayenne pepper or some crushed red pepper flakes when you add the smoked paprika. This will add warmth without overpowering the savory creaminess.

Final Thoughts

Once you try this Mushroom and Seitan Stroganoff, you’ll understand why it has such a special place in hearty, comforting meals that nourish the soul and satisfy the taste buds. It’s approachable to make, endlessly versatile, and utterly delicious. So gather your ingredients, roll up your sleeves, and enjoy making this winner of a dish—it’s sure to become one you can’t wait to share with friends and family.

Mushroom and Seitan Stroganoff Recipe

★★★★★

4.7 from 22 reviews

Author: lina
Total Time: 45 minutes
Yield: 4 servings 1x

Diet: Vegan

Print Recipe

Description

A hearty and comforting Mushroom and Seitan Stroganoff that offers a rich and creamy alternative to traditional beef stroganoff. Featuring tender seitan strips and sautéed mushrooms in a velvety dairy-free sour cream sauce, this dish is perfect for vegetarians and vegans alike. Paired with wide egg noodles or pappardelle, it’s an easy-to-make meal that balances robust flavors with satisfying textures.

Instructions

Prepare ingredients: Chop the onion finely and mince the garlic cloves. Clean and slice the mushrooms uniformly to ensure even cooking. Slice the seitan into thin strips similar to traditional beef stroganoff.
Sauté onions and garlic: Heat a large skillet over medium heat and add the olive oil. Cook the onions for 5–7 minutes until translucent and lightly caramelized, stirring occasionally. Add minced garlic and sauté for another 1–2 minutes.
Cook mushrooms: Increase heat to medium-high. Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until the liquid evaporates and mushrooms turn golden brown.

Brown seitan: Push mushrooms to the sides of the pan, add more olive oil if needed, and add seitan strips. Cook for 3–4 minutes, stirring occasionally, until seitan browns slightly.
Add flour: Sprinkle flour evenly over the mushroom and seitan mixture and stir constantly for about 2 minutes to remove the raw flour taste.
Add liquids and seasonings: Slowly pour in vegetable broth while stirring to prevent lumps. Stir in dairy-free sour cream, Dijon mustard, soy sauce or tamari, smoked paprika, and thyme until the sauce is smooth.

Simmer the sauce: Let the sauce simmer gently for 5–7 minutes until thickened. Season with salt and pepper to taste. Add more broth or water if sauce is too thick.
Cook pasta: Meanwhile, bring a large pot of salted water to boil and cook the egg noodles or pappardelle according to package instructions until al dente. Use vegan pasta for a vegan version.
Combine and serve: Either mix the noodles directly into the sauce to coat thoroughly or serve the stroganoff sauce over a bed of noodles. Garnish with chopped fresh parsley and serve with optional lemon wedges.

Notes

For a vegan version, use dairy-free sour cream and vegan pasta without eggs.
Seitan can be replaced with mushrooms alone for a completely plant-based mushroom stroganoff.
Adjust the smoked paprika to taste for a subtle smoky flavor.

If the sauce thickens too much upon standing, thin it with a little vegetable broth or water before serving.
Fresh thyme works best if available, but dried thyme is a fine substitute.
Use tamari instead of soy sauce for a gluten-free option.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course

Method: Sautéing and Simmering
Cuisine: Eastern European-inspired

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe with noodles)

Calories: 420 kcal
Sugar: 4 g
Sodium: 580 mg

Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 13 g

Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g

Protein: 18 g
Cholesterol: 0 mg

Keywords: Mushroom Stroganoff, Seitan Stroganoff, Vegan Stroganoff, Dairy-Free Stroganoff, Easy Vegan Dinner, Meatless Stroganoff