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–+ servings
Mushroom and Seitan Stroganoff

Hearty Mushroom and Seitan Stroganoff for Cozy Nights

This Mushroom and Seitan Stroganoff is a cozy, flavorful dish and a perfect vegetarian twist on a classic.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 medium Onion Yellow or white onions work best.
  • 3 cloves Garlic Fresh garlic recommended.
  • 10 ounces Mushrooms Slice evenly; portobello or shiitake are good substitutes.
  • 8 ounces Seitan Slice into strips; tempeh or mushrooms for gluten-free.
  • 1 tablespoon Flour Use gluten-free flour blend if necessary.
  • 1.5 cups Vegetable Broth Homemade broth or water can be used.
  • 1 cup Dairy-free Sour Cream Cashew cream or plain yogurt are substitutes.
  • 1 tablespoon Dijon Mustard Yellow mustard can be a substitute.
  • 1 tablespoon Soy Sauce or Tamari Tamari is gluten-free.
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
  • 0.5 teaspoon Thyme Fresh thyme enhances flavors if available.
  • to taste Salt and Pepper Adjust as desired.
For Serving
  • 12 ounces Pasta Use egg-free for vegan options; gluten-free pasta for dietary restrictions.
  • Fresh Parsley For garnish.
  • Lemon Wedges For serving.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Mushroom and Seitan Stroganoff
  1. Preheat a large skillet over medium heat. Add olive oil and heat for 1-2 minutes until shimmering.
  2. Add chopped onion and sauté for 5-7 minutes until translucent and golden.
  3. Stir in minced garlic and sauté for 1-2 minutes until fragrant and golden.
  4. Add sliced mushrooms and cook for 8-10 minutes until deep golden brown.
  5. Push mushrooms to one side, add sliced seitan, and cook for 3-4 minutes until browned.
  6. Sprinkle flour over the mixture, stir, and cook for 2 minutes.
  7. Gradually pour in vegetable broth, stirring to avoid lumps; let it simmer for 3-5 minutes.
  8. Mix in dairy-free sour cream, mustard, soy sauce, paprika, and thyme. Simmer for 5-7 minutes.
  9. While sauce simmers, bring a pot of salted water to boil, add pasta, and cook until al dente.
  10. Combine the cooked pasta with the stroganoff sauce, garnish with parsley and lemon wedges, and serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 47gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 7gSugar: 3gVitamin C: 2mgCalcium: 5mgIron: 15mg

Notes

For best results, cook mushrooms until moisture evaporates to avoid a watery sauce. Adjust seasoning to taste before serving.

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