Mushroom and Seitan Stroganoff is a hearty, plant-based twist on the classic comfort food. This dish combines earthy mushrooms, protein-rich seitan, and a creamy, flavorful sauce to create a meal that’s perfect for weeknights or special occasions. Paired with wide pasta or noodles, it’s a satisfying, vegan-friendly dinner option that everyone will love.
What Is Mushroom and Seitan Stroganoff?
This recipe reimagines the traditional Stroganoff by replacing beef with tender, savory seitan and mushrooms. The rich sauce, made with vegetable broth and plant-based cream, is spiced with Dijon mustard, soy sauce, and smoked paprika. It’s a flavorful, vegan-friendly version of a classic dish.
Why You’ll Love This Recipe
- Plant-Based Comfort Food: A vegan version of a beloved classic.
- Quick and Easy: Ready in under 30 minutes.
- Versatile: Works with various pasta types and can be customized to dietary preferences.
- Rich in Flavor: A creamy, smoky sauce that’s packed with umami goodness.
Ingredients
For the Pasta and Sauce:
- 12 oz (340 g) wide pasta or noodles
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 12 oz (340 g) mushrooms, sliced
- 8 oz (225 g) seitan, sliced or cubed
- 2 tbsp all-purpose flour
- 1½ cups (360 ml) vegetable broth
- 1 cup (240 ml) unsweetened plant-based milk or cream
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- ½ tsp smoked paprika
- Salt and pepper, to taste
For Garnish:
- 2 tbsp chopped parsley
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente.
- Drain and set aside.
2. Prepare the Vegetables and Seitan
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
- Stir in the sliced mushrooms and cook until browned and tender, about 5 minutes.
- Add the sliced seitan and cook for another 2 minutes.
3. Make the Sauce
- Sprinkle the flour over the mushroom and seitan mixture, stirring well to coat.
- Gradually add the vegetable broth, stirring constantly until the mixture thickens.
- Stir in the plant-based milk, Dijon mustard, soy sauce, smoked paprika, salt, and pepper.
- Reduce heat and simmer for 5 minutes, allowing the flavors to meld and the sauce to become creamy.
4. Combine and Serve
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- Garnish with chopped parsley.
- Serve immediately with a side salad or crusty bread for a complete meal.
Serving Suggestions
- Pair with a crisp green salad dressed in vinaigrette for a refreshing contrast.
- Serve alongside warm, crusty bread to soak up the creamy sauce.
- Enjoy with a glass of white wine or sparkling water for an elevated dining experience.
Storing and Freezing
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk if needed to loosen the sauce.
Freezing Instructions
- Allow the stroganoff to cool completely before transferring to a freezer-safe container.
- Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Recipe Variations
- Gluten-Free: Use gluten-free pasta and replace seitan with tofu or tempeh.
- Soy-Free: Replace soy sauce with coconut aminos and use soy-free plant-based milk.
- Low-Fat: Use a low-fat plant-based milk and reduce the oil to 1 tablespoon.
- Extra Veggies: Add spinach, kale, or bell peppers for added nutrition and color.
FAQs
Can I use a different type of pasta?
Yes, any type of pasta works well in this recipe, including spaghetti, fettuccine, or gluten-free options.
What can I substitute for seitan?
You can use tofu, tempeh, or chickpeas as a protein-rich alternative.
How can I make the sauce thicker?
If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of water, then stir it into the sauce and simmer until thickened.
This Mushroom and Seitan Stroganoff is a rich, creamy, and satisfying vegan dish that’s perfect for any occasion. With its hearty ingredients and easy preparation, it’s sure to become a favorite in your recipe collection. Try it today and share your experience!
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Mushroom and Seitan Stroganoff Recipe: A Creamy Vegan Delight
Description
This Mushroom and Seitan Stroganoff is a creamy, plant-based take on the classic comfort food. Featuring hearty mushrooms, protein-rich seitan, and a rich sauce made with plant-based milk, it’s a cozy, satisfying dish perfect for any occasion.
Ingredients
For the Stroganoff:
- 12 oz (340 g) wide pasta or noodles
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 12 oz (340 g) mushrooms, sliced
- 8 oz (225 g) seitan, sliced or cubed
- 2 tbsp all-purpose flour
- 1½ cups (360 ml) vegetable broth
- 1 cup (240 ml) unsweetened plant-based milk or cream
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- ½ tsp smoked paprika
- Salt and pepper, to taste
For Garnish:
- 2 tbsp chopped parsley
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and set aside.
- Sauté the Vegetables and Seitan:
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic, sautéing until softened, about 3 minutes.
- Add sliced mushrooms and cook until browned and tender, about 5 minutes.
- Stir in seitan and cook for 2 minutes.
- Make the Sauce:
- Sprinkle flour over the mixture, stirring well to coat evenly.
- Gradually add vegetable broth while stirring constantly until thickened.
- Stir in plant-based milk, Dijon mustard, soy sauce, smoked paprika, salt, and pepper.
- Simmer the sauce for 5 minutes to blend the flavors.
- Combine and Serve:
- Toss the cooked pasta into the skillet, ensuring it’s evenly coated with the creamy sauce.
- Garnish with chopped parsley.
- Serve immediately, paired with a side salad or crusty bread.
Notes
- For gluten-free versions, use gluten-free pasta and substitute seitan with tofu or tempeh.
- Adjust the consistency of the sauce by adding more plant-based milk if it’s too thick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk if needed.
- For a smokier flavor, increase smoked paprika to 1 teaspoon.