Mushroom and Seitan Stroganoff is a hearty and delicious twist on a classic comfort dish. It features tender strips of seitan and a mix of savory mushrooms all brought together in a creamy, flavorful sauce. This dish has a great balance of rich textures and deep flavors that make it really satisfying without being too heavy.
I love making this stroganoff when I want something warming but also plant-based. The seitan gives it a nice meaty bite that goes perfectly with the earthiness of the mushrooms. One of my favorite things to do is to add a little extra garlic and a splash of white wine or broth to the sauce for some extra depth. It’s such an easy way to elevate the dish without much fuss.
I usually serve this stroganoff over egg-free noodles or creamy mashed potatoes, which soak up all the tasty sauce. It’s great for a cozy weeknight dinner or when I want to impress guests with a plant-based meal that feels special but is super simple to pull together. Plus, the leftovers taste just as good the next day!
Key Ingredients & Substitutions
Seitan: This is the star protein in the dish. It has a chewy, meaty texture that works great here. If you’re gluten-free, you can swap seitan for extra mushrooms or firm tofu for a similar bite.
Mushrooms: Cremini or white mushrooms add earthiness and moisture. You can use portobello for a bolder flavor or shiitake for a bit of umami twist.
Vegan Sour Cream: This adds creaminess and tang without dairy. If you don’t have it, vegan plain yogurt or cashew cream work well as a substitute.
Flour: Used to thicken the sauce. All-purpose works great, but gluten-free blends or cornstarch can be used instead (use less cornstarch as it thickens stronger).
How Do You Get a Rich and Creamy Stroganoff Sauce Without Dairy?
The creaminess in stroganoff usually comes from sour cream. For a plant-based version, the key is to combine vegan sour cream or yogurt with a good roux base made from sautéed vegetables and flour.
- Cook the onions and garlic until soft to release their natural sweetness.
- Use flour to create a roux with the sautéed seitan and veggies. Cook the flour a bit so it loses its raw taste.
- Add vegetable broth slowly while stirring to form a smooth sauce without lumps.
- Finish by stirring in vegan sour cream off the heat to avoid curdling and keep the sauce smooth.
This method makes a silky sauce that feels rich but uses simple plant-based ingredients. Remember to season at the end and taste as you go for the best balance!
Equipment You’ll Need
- Large nonstick skillet or sauté pan – perfect for browning mushrooms and seitan evenly without sticking.
- Wooden spoon or silicone spatula – great for stirring the sauce gently and scraping the pan.
- Measuring cups and spoons – helps keep your ingredient amounts accurate for the best flavor and texture.
- Colander – useful for draining the noodles after cooking so they don’t get soggy.
- Pot for boiling noodles – you’ll need this separate from the pan to cook pasta perfectly.
Flavor Variations & Add-Ins
- Swap seitan for tempeh or firm tofu if you want a different texture or need gluten-free options.
- Add smoked paprika along with a dash of cayenne for a smoky heat that wakes up the sauce.
- Include chopped spinach or kale towards the end for extra color and a boost of greens.
- Mix in caramelized onions for a touch of sweetness that balances the rich sauce.
Mushroom and Seitan Stroganoff
Ingredients You’ll Need:
Main Ingredients:
- 8 oz seitan, cut into strips or bite-sized pieces
- 12 oz cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or vegan butter
- 1 tablespoon all-purpose flour (or gluten-free flour to thicken)
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 cup vegan sour cream or vegan plain yogurt
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- 8 oz egg-free noodles (e.g., rotini or egg-free egg noodles), cooked according to package instructions
How Much Time Will You Need?
This Mushroom and Seitan Stroganoff takes about 10 minutes to prep and roughly 20 minutes to cook. In total, you’ll be ready to serve a warm, comforting meal in around 30 minutes. It’s a great quick dinner option that’s hearty and full of flavor!
Step-by-Step Instructions:
1. Sauté the Mushrooms:
Heat 1 tablespoon of olive oil or vegan butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook them until they release their moisture and turn golden brown, about 7 to 8 minutes. Then, remove the mushrooms from the skillet and set them aside for later.
2. Cook Onions and Garlic:
In the same skillet, add the remaining tablespoon of oil. Sauté the chopped onion until it becomes soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add and Brown the Seitan:
Now, add the seitan strips to the skillet. Cook for 3 to 4 minutes, letting them brown slightly to add flavor.
4. Make the Sauce Base:
Sprinkle the flour over the seitan mixture. Stir well and cook for 1 to 2 minutes to get rid of the raw flour taste. Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Add the soy sauce, smoked paprika, and thyme, then stir everything together thoroughly.
5. Combine Mushrooms and Simmer:
Return the mushrooms to the skillet. Reduce heat to medium-low and let everything simmer for about 5 minutes so the sauce thickens a bit.
6. Finish with Vegan Sour Cream and Season:
Remove the skillet from heat. Gently stir in the vegan sour cream until the sauce is creamy and smooth. Taste and add salt and pepper as needed.
7. Serve:
Dish up the stroganoff over your cooked egg-free noodles. Sprinkle with fresh chopped parsley for a pop of color and extra flavor.
Enjoy your delicious, plant-based Mushroom and Seitan Stroganoff!
Can I Use Frozen Seitan in This Recipe?
Yes! Just make sure to fully thaw the seitan before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry to avoid excess moisture in the pan.
What Can I Substitute for Seitan if I Have a Gluten Sensitivity?
You can use firm tofu or tempeh as great gluten-free alternatives. They provide a similar hearty texture and soak up the flavorful sauce well. Just press the tofu to remove extra water before cooking.
Can I Make the Stroganoff Ahead of Time?
Absolutely! Prepare the stroganoff and noodles separately, then store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove with a splash of vegetable broth to keep the sauce creamy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally to ensure even heating and to keep the sauce smooth.
