Creamy Mushroom Seitan Stroganoff
A rich and creamy twist on the classic stroganoff, featuring seitan, earthy mushrooms, and a luscious sauce.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, plant-based
Servings 4 servings
Calories 350 kcal
Pasta
- 8 ounces wide egg noodles These noodles provide a hearty base for the stroganoff.
- 1 tablespoon olive oil This oil is perfect for sautéing and adds a nice flavor.
- 1 medium onion, diced Onions bring sweetness and depth to the dish.
- 2 cloves garlic, minced Garlic adds a wonderful aroma and taste.
- 8 ounces mushrooms, sliced Use cremini or button mushrooms for an earthy flavor.
- 8 ounces seitan, sliced This plant-based protein mimics meat and adds texture.
- 1 teaspoon dried thyme Thyme enhances the overall flavor profile.
- 1 teaspoon paprika Paprika adds a subtle smokiness and color.
- 1 cup vegetable broth This broth serves as the base for the sauce.
- 1 cup sour cream Sour cream gives the stroganoff its creamy consistency.
- 1 tablespoon soy sauce Soy sauce adds umami and depth to the dish.
- Salt and pepper to taste Seasoning is key to bringing out all the flavors.
- Fresh parsley, chopped (for garnish) Parsley adds a pop of color and freshness.
Prepare the seitan by slicing it into thin strips if using a block.
Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until soft and translucent.
Add minced garlic and sliced mushrooms. Cook for another 5-7 minutes until mushrooms are browned.
Add sliced seitan, dried thyme, and paprika. Cook for an additional 3-4 minutes.
Pour in vegetable broth and bring to a gentle simmer. Cook for about 5 minutes.
Reduce heat to low, stir in sour cream and soy sauce. Season with salt and pepper to taste.
Add cooked egg noodles to the skillet and toss gently in the creamy sauce. Cook for another 2-3 minutes.
Serve hot, garnished with fresh parsley.
Calories: 350kcalProtein: 15gSodium: 600mg
Keyword mushroom, seitan, stroganoff