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.

Ingredients

Scale

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

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