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–+ servings
Mushroom and Seitan Stroganoff

Mushroom and Seitan Stroganoff: Your New Comfort Food Crush

Mushroom and Seitan Stroganoff is a satisfying vegan comfort food perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Plant-Based, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stroganoff Ingredients
  • 8 ounces Mushrooms Sliced, can substitute with portobello or cremini.
  • 8 ounces Seitan Sliced into bite-sized pieces.
  • 1 medium Onion Chopped, yellow onions work best.
  • 3 cloves Garlic Minced, fresh is better than powdered.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil or vegan butter.
  • 3 tablespoons Flour All-purpose or gluten-free if preferred.
  • 1 cup Vegetable Broth Homemade or store-bought.
  • 1 cup Dairy-Free Sour Cream Can substitute with cashew cream.
  • 1 teaspoon Dijon Mustard Regular mustard is a good alternative.
  • 2 tablespoons Soy Sauce/Tamari Use tamari for gluten-free.
  • 1 teaspoon Smoked Paprika Sweet paprika can be substituted.
  • 1 teaspoon Thyme Dried thyme as a replacement for fresh.
To Serve
  • 8 ounces Noodles Cooked to al dente.
  • 2 tablespoons Parsley Freshly chopped for garnish.
  • 2 Lemon Wedges Optional, for serving.

Equipment

  • skillet
  • pot
  • Cutting board
  • Knife

Method
 

Cooking Instructions
  1. Gather and prep all your ingredients by chopping onion, mincing garlic, cleaning and slicing mushrooms, and slicing 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 5 to 7 minutes until translucent.
  3. Add minced garlic to the skillet and sauté for 1 to 2 minutes until fragrant.
  4. Increase heat to medium-high and add sliced mushrooms. Cook for 8 to 10 minutes until golden brown.
  5. Push mushrooms to the side, add seitan, and cook for 3 to 4 minutes until it begins to brown.
  6. Sprinkle flour over the mixture and stir. Cook for 2 minutes, then gradually add vegetable broth while stirring to create a sauce.
  7. Add dairy-free sour cream, Dijon mustard, soy sauce, smoked paprika, and thyme. Let simmer for 5 to 7 minutes until thickened.
  8. Cook pasta in boiling salted water until al dente, then drain.
  9. Mix pasta with the Stroganoff sauce or serve sauce over pasta.
  10. Garnish with parsley and serve with lemon wedges if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 700mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 3mg

Notes

Ensure mushrooms are well-cooked to enhance flavor. Adjust seasoning before serving to taste.

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