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Mushroom and Seitan Stroganoff

Hearty Mushroom and Seitan Stroganoff for Cozy Nights

This Mushroom and Seitan Stroganoff is a delicious, hearty vegetarian dish perfect for cozy nights. Quick and satisfying, it impresses even the staunchest meat lovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil substitute with vegetable oil or vegan butter if desired
  • 1 Onion finely chopped; shallots can be used as an alternative
  • 2 cloves Garlic minced; use fresh for best flavor
  • 10 ounces Mushrooms mix button and cremini for better flavor
  • 8 ounces Seitan sliced; tempeh is a great gluten-free substitute
  • 1 tablespoon Flour cornstarch can be used as a gluten-free alternative
  • 1.5 cups Vegetable Broth any unsalted broth works
  • 1 cup Dairy-Free Sour Cream or regular sour cream; Greek yogurt can be used for added protein
  • 1 tablespoon Dijon Mustard yellow mustard can be used if needed
  • 1 tablespoon Soy Sauce or tamari for gluten-free option
  • 1 teaspoon Smoked Paprika regular paprika is a good substitute
  • 0.5 teaspoon Dried Thyme Italian seasoning can be used if thyme is unavailable
  • Salt and Pepper to taste
For Serving
  • Pasta of Choice Cooked until al dente spaghetti or egg noodles work well
  • Fresh Parsley Chopped for garnish

Equipment

  • skillet
  • Pot
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Finely chop one onion, mince two cloves of garlic, and slice 10 ounces of mixed mushrooms and 8 ounces of seitan.
  2. Sauté Onion and Garlic: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5-7 minutes. Stir in minced garlic and sauté for an additional 1-2 minutes.
  3. Cook Mushrooms: Increase heat to medium-high and add sliced mushrooms. Cook for 8-10 minutes until browned and moisture has evaporated.
  4. Sear Seitan: Push mushrooms aside, add seitan strips, and cook for 3-4 minutes until slightly browned.
  5. Thicken Sauce: Sprinkle 1 tablespoon of flour over the mixture and stir. Gradually pour in 1½ cups of vegetable broth while stirring to prevent lumps.
  6. Finish Sauce: Stir in 1 cup of dairy-free sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of soy sauce, 1 teaspoon of smoked paprika, and ½ teaspoon of dried thyme. Simmer for 5-7 minutes.
  7. Cook Noodles: Boil salted water in a pot and cook your choice of pasta until al dente.
  8. Serve: Mix pasta with sauce or serve sauce over pasta. Garnish with parsley and lemon wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 48gProtein: 18gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 2IUVitamin C: 6mgCalcium: 4mgIron: 10mg

Notes

Store leftover Stroganoff in an airtight container for up to 3 days. Freeze for up to 2 months. Gently reheat on stovetop, adding a splash of broth for creaminess.

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