Okay, let’s talk vegan comfort food! I’m seriously obsessed with taking those classic, creamy dishes we all grew up with and giving them a plant-based twist. And trust me, this Mushroom and Seitan Stroganoff? It’s a total winner. So many people think vegan food is all salads and smoothies, but I’m here to tell you it can be SO much more than that.
This stroganoff is hearty, flavorful, and totally satisfying. Forget everything you think you know about vegan meals being boring. We’re talking rich, savory mushrooms, chewy seitan, and a luscious, creamy sauce that’ll have you licking your plate clean. I’ve been tweaking this recipe for ages, trying to get that *perfect* balance of flavors and textures. It all started when I was trying to recreate my grandma’s beef stroganoff, but you know, make it cruelty-free! I think she’d be proud of this version, honestly. It’s a testament to how versatile vegan cooking can be! You can even trick meat-eaters with it, I swear!
Why You’ll Love This Mushroom and Seitan Stroganoff
Seriously, you’re gonna be obsessed! Here’s why:
- Quick and easy to make – weeknight dinner WIN!
- Packed with flavor – savory, creamy, umami… the works!
- A totally satisfying and comforting vegan meal. Hello, cozy vibes!
- A great way to enjoy mushrooms and seitan – even if you’re usually “meh” about them.
- Easily customizable – swap veggies, add herbs, make it your own!
Mushroom and Seitan Stroganoff Ingredients
Alright, let’s gather our goodies! Don’t worry, it’s a pretty straightforward list. The key is to get good quality ingredients – it really makes a difference in the final flavor. Here’s what you’ll need:
- 1 tbsp olive oil – for sautéing, duh!
- 1 medium onion, finely chopped – yellow or white, whatever you’ve got!
- 2 cloves garlic, minced – I’m a garlic fiend, so sometimes I throw in an extra clove (or two!).
- 8 oz cremini mushrooms, thinly sliced – these are my go-to, but feel free to experiment!
- 8 oz seitan, sliced into 1/4-inch thick strips – I like the Lightlife brand, but use your fave.
- 1 cup low-sodium vegetable broth – this way you can control the saltiness.
- 1/2 cup vegan sour cream – Tofutti is my ride or die, but Kite Hill works too!
- 2 tbsp Dijon mustard – adds a little tang that’s just *chef’s kiss*!
- 1 tbsp soy sauce – for that umami goodness.
- Salt and freshly ground black pepper to taste – season generously, friends!
- Cooked egg noodles or rice, for serving – your choice! I usually go with egg noodles ’cause, well, comfort food!
How to Make Mushroom and Seitan Stroganoff: Step-by-Step Instructions
Okay, ready to get cooking? Don’t be intimidated – this Mushroom and Seitan Stroganoff is seriously easy to whip up. Just follow these steps, and you’ll be enjoying a creamy, dreamy dinner in no time!
Preparing the Base for Mushroom and Seitan Stroganoff
First things first, grab a large skillet – I usually use my 12-inch cast iron, but anything with a good surface area will work. Heat up that olive oil over medium heat. Once it’s shimmering (but not smoking!), toss in your chopped onion. You’ll want to cook it until it’s softened and translucent, about 5 minutes or so. Don’t rush this step – a good base is key to a flavorful stroganoff! Then, add the minced garlic and cook for another minute until it’s fragrant. Careful not to burn it! Burnt garlic is the WORST.
Cooking the Mushrooms and Seitan for the Mushroom and Seitan Stroganoff
Now comes the good stuff! Add your sliced mushrooms and seitan to the skillet. You’ll want to cook them until they’re nicely browned – about 8-10 minutes. Make sure you don’t overcrowd the pan; otherwise, the mushrooms will steam instead of brown. If you need to, cook them in batches. Trust me, that even browning adds SO much flavor. Keep stirring occasionally, and watch them carefully. You are looking for a nice, deep color!
Creating the Stroganoff Sauce for the Mushroom and Seitan Stroganoff
Alright, time to make that creamy, dreamy sauce! Pour in your vegetable broth, then dollop in the vegan sour cream, Dijon mustard, and soy sauce. Stir everything together until it’s well combined. It should look kinda luscious already, right? Season with salt and pepper to taste – don’t be shy! Now, bring the sauce to a simmer (that’s just a gentle bubble), and let it cook for about 5 minutes, or until the sauce has thickened slightly. Stir occasionally, so it doesn’t stick to the bottom of the pan.
Serving your Mushroom and Seitan Stroganoff
Yessss! It’s ready! Serve your Mushroom and Seitan Stroganoff over cooked egg noodles or rice – whichever you’re in the mood for! I like to garnish mine with a sprinkle of fresh parsley or a dollop of extra vegan sour cream. Okay, maybe both! Enjoy every single bite!
Tips for the Best Mushroom and Seitan Stroganoff
Wanna take your Mushroom and Seitan Stroganoff from good to *amazing*? Of course, you do! Here are a few of my tried-and-true tips for perfect results every time:
- Don’t overcrowd the pan when browning the mushrooms and seitan. Seriously, this is HUGE! If you pile everything in at once, they’ll just steam and get all sad and soggy. Nobody wants that! Brown them in batches for maximum flavor.
- Adjust the amount of vegan sour cream to your desired consistency. Want it extra creamy? Add a little more! Prefer a slightly lighter sauce? Use a bit less. It’s all about what YOU like!
- Taste and adjust seasonings as needed. This is so important! Every brand of vegan sour cream and soy sauce is a little different, so you might need to add a pinch more salt or pepper to get it just right.
- Use high-quality vegetable broth for the best flavor. Seriously, the broth is the base of the sauce, so it makes a big difference. I always reach for the low sodium stuff!
Mushroom and Seitan Stroganoff Variations
Okay, so you’ve got the basic recipe down – awesome! But what if you’re feeling a little adventurous? This Mushroom and Seitan Stroganoff is super versatile, so don’t be afraid to play around with it! Here are a few ideas to get you started:
- Add different herbs like thyme or parsley. Fresh herbs always add a little something special!
- Use different types of mushrooms. Oyster mushrooms or shiitakes would be AMAZING!
- Add a splash of vegan Worcestershire sauce for extra umami flavor. Trust me on this one!
- Toss in some spinach in the last minute of cooking. Gotta get those greens in, right?
- Add a squeeze of lemon juice right before serving. It brightens everything up!
Serving Suggestions for Your Mushroom and Seitan Stroganoff
So, you’ve got this amazing Mushroom and Seitan Stroganoff ready to go… but what do you serve with it? Don’t worry, I’ve got you covered! Steamed green beans are always a winner – simple and healthy! A side salad adds a nice crunch. But honestly? My favorite is crusty bread for soaking up every last bit of that delicious sauce. Oh! Or roasted asparagus. Yum!
Storing your leftover Mushroom and Seitan Stroganoff
Got leftovers? Lucky you! This Mushroom and Seitan Stroganoff is just as good (maybe even better!) the next day. Just pop it in an airtight container and stash it in the fridge for up to 3 days. When you’re ready to dig in again, reheat it gently on the stovetop or in the microwave. Easy peasy!
Frequently Asked Questions About Mushroom and Seitan Stroganoff
Got questions about this Mushroom and Seitan Stroganoff? I got answers! Here are some of the most common things people ask me:
Can I make this Mushroom and Seitan Stroganoff gluten-free?
Absolutely! Just swap out the egg noodles for rice or your favorite gluten-free noodles. Easy peasy!
Can I freeze Mushroom and Seitan Stroganoff?
Hmm, I wouldn’t recommend it. Freezing can sometimes mess with the texture of the vegan sour cream, and nobody wants a grainy sauce, right?
What is Seitan?
Seitan is basically a wheat gluten-based meat substitute. Don’t be scared! It’s packed with protein and has a really satisfying chewy texture. It’s what makes this dish so hearty!
Can I use different vegetables in this Mushroom and Seitan Stroganoff?
Totally! Feel free to get creative. Bell peppers or peas would be delicious additions. Maybe even some broccoli florets? Go wild!
Can I use low fat vegan sour cream in this Mushroom and Seitan Stroganoff recipe?
You can, but just keep in mind that the sauce might not be as thick and creamy. The higher fat content in regular vegan sour cream really helps to create that luscious texture we all crave!
Nutritional Information for Mushroom and Seitan Stroganoff
Okay, a quick note: nutritional info can vary *a lot* depending on the brands you use and your exact measurements. So, take any numbers with a grain of salt, okay?
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Devour Sinful Mushroom and Seitan Stroganoff in 30
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A hearty and flavorful vegan stroganoff featuring mushrooms and seitan.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 8 oz seitan, sliced
- 1 cup vegetable broth
- 1/2 cup vegan sour cream
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add mushrooms and seitan to the skillet and cook until browned, about 8-10 minutes.
- Pour in vegetable broth, vegan sour cream, Dijon mustard, and soy sauce. Stir to combine.
- Season with salt and pepper to taste.
- Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
- Serve over cooked egg noodles or rice.
Notes
- Adjust the amount of vegan sour cream to your desired consistency.
- For a gluten-free option, serve over rice or gluten-free noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
