Mushroom & Seitan Stroganoff

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Now that the weather is cooling off, it’s time to pull out some of those hearty recipes like our Mushroom & Seitan Stroganoff.  It’s a hearty dish that warms you up and is cozy comfort food. 

What is stroganoff?

Traditionally, stroganoff or “stroganov” is a Russian dish that is traditionally made with beef.  It was conceived as a to use leftover meat or smaller cuts of beef along with pasta for a hearty dish for the long cold winter nights.

It’s become an American classic dish and has many variations, including our vegetarian version.  In our Mushroom & Seitan Stroganoff, we keep the dish hearty with the delicious earthy flavors of mushrooms and “beefy” seitan, along with the rich creamy sauce over pasta. 

vegetarian mushroom and seitan stroganoff

Let’s talk about protein!

One of the biggest questions most vegetarians get asked is how they get their protein. 

We use shiitake mushrooms in this dish because they have the highest amount of protein, along with B vitamins, selenium, and fiber.  You can also use Porchinis that have a lot of protein, potassium, and riboflavin.  Mushrooms are considered very nutritious and they taste great!

Veggie-stroganoff

Can Mushroom & Seitan Stroganoff be made vegan?

Absolutely!  You will need to omit the cheese, use a vegan Worcestershire sauce, vegan sour cream and non-egg noodles. You can even swap out the pasta for quinoa!

Worchestershire sauce isn’t vegetarian.

Worchestershire sauce usually contains fish.  The sauce is typically made with anchovies to give it that tart flavor. Vegan Worcestershire ( That’s just as hard to spell as it is to say!) is made with vegegar, soy sauce, brown sugar and spices.  You can easily make it on your own if you don’t have it on hand. 

Looking to go pasta free?

Swap out the pasta for fresh spinach leaves!  

Recipe Swap

We also make this dish without the sour cream and with orzo for a quick weeknight dish.  This is one of the easier base dishes in my weeknight recipe rotation because it’s so easy to swap things out.  Some nights I’ll add some spring onions or broccoli, other nights I’ll add cheese and toss it in to bake.  It’s easy and fun to make this dish over and over, but not feel like it’s the same thing.

Mushroom Seitan Stroganoff with orzo

What is seitan?

Seitan is a vegan meat substitute made from wheat dough that has a meaty texture. It’s the base for many vegetarian meat substitutes and is popular in Asian cooking. 

It’s made with wheat gluten and has a dense chewy texture that can be seasoned to taste like chicken or beef.  We make our own seitan in our Instant Pot and I can alter how much seasoning I’m using based on the dishes I’ll be using it for.  Typically I make a big batch because it takes a while to make. 

Here’s our recipe for homemade seitan. 

Fun Topping Ideas:

  • Parmesan cheese
  • Jalapenos
  • Corn
  • Crispy Onion Straw
  • Olives

Quick Swaps:

  • In a hurry? Swap in Cream of Mushroom soup and sour cream for a quick sauce base.
  • You can leave out the seitan and swap in “beef” or “Pork” vegetarian meat crumbles.
  • Don’t have egg noodles? You can swap in whatever pasta you have in place. Just don’t overcook.
  • Greek yogurt is a great swap for sour cream
  • Frozen mushrooms can be used in place of fresh in a pinch.
  • Want more protein? Consider throwing in some cooked lentils!

Mushroom Seitan Stroganoff 

 ½ oz pound wide egg noodles – prepared according to package directions
 4 cups cooked seitan, sliced into thin wide strips
 2 tbsp Extra virgin olive oil
 1 large yellow onion, quartered and sliced into strips
 3 cloves garlic – minced
 2 cups cremini mushrooms sliced thin
 1 cup vegetarian “beef” broth
 2 cups cold water
 2 tbsp arrowroot powder
 1 tbsp smoked paprika
 2 tsp salt
 ½ cup nutritional yeast flakes
 2 tsp Dijon mustard
 1 cup sour cream
 1 cup peas
 1 tbsp fresh thymp
 2 tsp fresh tarragon

1

Dissolve the arrowroot in the 2 cups of water, set aside.

2

Heat olive oil in a skillet over med-high heat. Add the onions, saute for 5 minutes. Add garlic and mushrooms. Saute for 15 minutes. Now add salt, wine or broth, and tarragon, thyme and paprika. Turn heat up high to reduce the liquid, about 10 minutes.

3

Meanwhile, heat a cast-iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.

4

Lower heat to med-high, add water and arrowroot, stir well and let the sauce thicken about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add sour and mustard and bring the heat down to low. DO NOT ALLOW TO BOIL. Add seitan and peas, cook for 10 more minutes.

Serve over your noodles and have a great dinner.

Ingredients

 ½ oz pound wide egg noodles – prepared according to package directions
 4 cups cooked seitan, sliced into thin wide strips
 2 tbsp Extra virgin olive oil
 1 large yellow onion, quartered and sliced into strips
 3 cloves garlic – minced
 2 cups cremini mushrooms sliced thin
 1 cup vegetarian “beef” broth
 2 cups cold water
 2 tbsp arrowroot powder
 1 tbsp smoked paprika
 2 tsp salt
 ½ cup nutritional yeast flakes
 2 tsp Dijon mustard
 1 cup sour cream
 1 cup peas
 1 tbsp fresh thymp
 2 tsp fresh tarragon

Directions

1

Dissolve the arrowroot in the 2 cups of water, set aside.

2

Heat olive oil in a skillet over med-high heat. Add the onions, saute for 5 minutes. Add garlic and mushrooms. Saute for 15 minutes. Now add salt, wine or broth, and tarragon, thyme and paprika. Turn heat up high to reduce the liquid, about 10 minutes.

3

Meanwhile, heat a cast-iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.

4

Lower heat to med-high, add water and arrowroot, stir well and let the sauce thicken about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add sour and mustard and bring the heat down to low. DO NOT ALLOW TO BOIL. Add seitan and peas, cook for 10 more minutes.

Serve over your noodles and have a great dinner.

Mushroom Seitan Stroganoff

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