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Mushroom and Seitan Stroganoff

Savory Mushroom and Seitan Stroganoff for Cozy Nights

This Mushroom and Seitan Stroganoff is a comfort food favorite, blending rich flavors with a plant-based approach, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort food, Plant-based
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 Onion Chopped.
  • 3 cloves Garlic Mince fresh garlic.
  • 10 ounces Mushrooms Use cremini or portobello.
  • 8 ounces Seitan Can replace with tofu for a gluten-free option.
  • 1 tablespoon Flour Use cornstarch for a gluten-free alternative.
  • 1.5 cups Vegetable Broth Homemade broth lends more depth.
  • 1 cup Dairy-Free Sour Cream Substitute with any plain yogurt if not vegan.
  • 1 tablespoon Dijon Mustard Opt for yellow mustard for a milder alternative.
  • 1 tablespoon Soy Sauce or Tamari Use coconut aminos for a soy-free option.
  • 1 teaspoon Smoked Paprika Regular paprika can be used as a substitute.
  • 0.5 teaspoon Dried Thyme Fresh thyme can replace for a stronger flavor.
  • Salt and Pepper Adjust to personal taste.
For the Pasta
  • Narrow Egg Noodles or Pappardelle Ensure egg-free for a vegan version.

Equipment

  • large skillet
  • pot
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by gathering your ingredients. Chop one onion and mince three cloves of garlic. Slice 10 ounces of mushrooms and 8 ounces of seitan into bite-sized pieces.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 5-7 minutes until translucent. Stir in minced garlic and cook for 1-2 minutes.
  3. Increase the heat to medium-high and add sliced mushrooms. Cook undisturbed for about 8-10 minutes until browned and moisture evaporated.
  4. Push the mushrooms to one side and add seitan strips. Cook for about 3-4 minutes until browned.
  5. Sprinkle 1 tablespoon of flour over the mixture, stirring for 2 minutes. Gradually whisk in 1.5 cups of vegetable broth. Add dairy-free sour cream, Dijon mustard, soy sauce, smoked paprika, dried thyme, salt, and pepper. Simmer for 5-7 minutes.
  6. In a separate pot, boil salted water and cook narrow egg noodles or pappardelle according to package instructions. Drain and combine with the stroganoff sauce.
  7. Garnish with chopped parsley and serve with lemon wedges if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 8mgIron: 15mg

Notes

This dish stores well, prepare extra and reheat for an easy meal later in the week. Add a splash of broth to revive the sauce's creamy texture.

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