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Cozy Mushroom & Seitan Stroganoff

Cozy Mushroom & Seitan Stroganoff for Pure Comfort Tonight

A delightful Cozy Mushroom & Seitan Stroganoff that satisfies palates and offers a high-protein twist on a classic favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stroganoff
  • 1 medium Onion Adds sweetness and depth of flavor; use yellow or white for best results.
  • 2 cloves Garlic Provides aromatic savoriness; fresh cloves recommended.
  • 10 oz Mushrooms The main star, contributing umami and texture; choose cremini or button.
  • 8 oz Seitan Acts as a hearty meat substitute; slice thinly for even cooking.
  • 1 tbsp Olive Oil Used for sautéing and adds richness.
  • 1 tbsp Flour Thickens the sauce; use gluten-free flour if needed.
  • 1.5 cups Vegetable Broth Adds moisture; homemade or low-sodium store-bought works well.
  • 1 cup Dairy-Free Sour Cream Creates creaminess and tang; regular sour cream can be used if not vegan.
  • 1 tbsp Dijon Mustard Welcomes depth of flavor to the dish.
  • 1 tbsp Soy Sauce/Tamari Enhances umami; tamari is excellent for a gluten-free option.
  • 1 tsp Smoked Paprika Offers a smoky flavor that elevates the dish.
  • 0.5 tsp Thyme Provides aromatic herbal notes; can substitute with oregano if preferred.
  • 12 oz Egg Noodles or Pappardelle The hearty starch base; choose vegan pasta for a completely vegan dish.
  • Fresh Parsley Adds garnish and a burst of freshness before serving.

Equipment

  • Large skillet
  • Pot
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by finely chopping one onion and mincing two garlic cloves. Clean and slice 10 ounces of mushrooms, and thinly slice 8 ounces of seitan.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and tender, about 5 to 7 minutes.
  3. Incorporate the minced garlic into the skillet, cooking for an additional 1 to 2 minutes until fragrant.
  4. Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté for about 8 to 10 minutes until browned.
  5. Push the sautéed mushrooms to the side and add the sliced seitan in the center, allowing it to brown for about 3 to 4 minutes.
  6. Sprinkle 1 tablespoon of flour over the mixture and stir well, cooking for about 2 minutes to thicken the sauce.
  7. Gradually pour in 1.5 cups of vegetable broth while continuously stirring to avoid lumps, simmering for about 3 to 4 minutes.
  8. Lower the heat and add 1 cup of dairy-free sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of soy sauce or tamari, 1 teaspoon of smoked paprika, and 0.5 teaspoon of thyme. Stir and let it simmer for an additional 5 to 7 minutes.
  9. Bring a pot of salted water to a boil and cook 12 ounces of egg noodles or pappardelle according to package instructions, about 8 to 10 minutes.
  10. Toss the cooked noodles into the skillet with the stroganoff sauce or serve the sauce over the noodles. Garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 700mgPotassium: 600mgFiber: 6gSugar: 3gVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

For storage, store leftovers in an airtight container for up to 3 days and freeze for up to 2 months. Prepare ingredients in advance to save time.

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