Welcome to my vegan seitan and mushroom stroganoff recipe! If you’re a fan of beef stroganoff, but looking for a plant-based alternative, then this recipe is for you. Even if you’re not vegan, this recipe is sure to impress your taste buds and leave you feeling satisfied.
As a vegan chef, I am committed to creating delicious recipes that don’t harm animals or the environment. I believe that food should be enjoyable, nourishing and ethical. This seitan and mushroom stroganoff is the perfect example of a dish that ticks all these boxes.
With its creamy vegan sour cream sauce, tender bites of seitan and savory portabella mushrooms, this dish is a winner in flavor and texture. Plus, it’s relatively easy to make and requires just a few simple ingredients.
Whether you’re cooking for yourself or for friends and family, this recipe will surely impress. Don’t hesitate to give it a try and let me know how you like it!
Why You’ll Love This Recipe
My dear foodie friends, let me tell you why you’ll absolutely fall in love with this delectable seitan and mushroom stroganoff recipe – it’s the creamy, comforting, and oh-so-satisfying vegan meal that your taste buds have been craving!
For starters, this recipe is entirely plant-based and gluten-free, making it suitable for anyone looking for a hearty meal without any animal products. The star of the show is seitan, made from wheat gluten, giving it a meaty texture without harming any animals. And the mushrooms – oh, the mushrooms! Sliced portabella mushrooms add a rich, earthy flavor that complements the creamy sauce perfectly.
Speaking of sauce, let’s talk about the vegan sour cream. It’s an essential ingredient in this recipe and adds a tangy flavor to the dish. I promise; nobody will even know it’s dairy-free! And can we talk about that creamy sauce? Made with tahini and optional coconut milk, this stroganoff sauce is what plant-based dreams are made of. Trust me, you won’t miss beef stroganoff once you’ve had a taste of this vegan version!
This recipe is also unbelievably quick and easy to make. In under an hour (and with just one pot), you can have a restaurant-worthy meal that champions whole ingredients like garlic cloves, green onion, vegetable broth, and soy sauce. Plus, leftovers store incredibly well for delicious meals throughout the week.
So why should you love this recipe? Well, besides being vegan-friendly and gluten-free with a rich umami flavor profile that keeps your taste buds engaged – this stroganoff delivers on all fronts: comforting, hearty & easy to whip up! Trust me when I say you’ll want to have seconds (and maybe even thirds) every time you make it.
Before we start cooking, let’s gather all the ingredients we need first. This vegan seitan and mushroom stroganoff recipe requires some special ingredients that you might not find in a regular pantry, but don’t let it discourage you from trying this delicious dish. Order online or check your local grocery stores; you might be surprised by how many of these ingredients are already available at your fingertips.
Here’s what you’ll need:
- 12 ounces of seitan
- 2 tablespoons of canola oil or olive oil
- 1 pound of mushrooms sliced (try portabella mushrooms for a meaty texture)
- 1/8 teaspoon of ground black pepper
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup of vegan sour cream (or use tahini for an oil-free version)
- 3 cups of vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 1 tablespoon of minced fresh herbs (such as parsley or thyme)
It might seem like a lengthy ingredient list, but I assure you that preparing this dish is easier than it seems. Let’s move on to our recipe instructions!
The Recipe How-To
Now that you have all the ingredients, let’s dive into making this hearty Seitan and Mushroom Stroganoff. This recipe takes roughly an hour to make but trust me when I say it is worth the wait.
Step 1: Preparing the Seitan and Mushrooms
- Start by thinly slicing 8 oz of portabella mushrooms and set them aside.
- Next, cut 12 oz of seitan into strips or bite-sized pieces.
- In a pan, heat up 2 tablespoons of canola oil on medium heat for about 1 minute.
- Add the sliced mushrooms to the pan, followed by the seitan strips.
- Cook them for about 5 minutes until they are browned.
Step 2: Making the Stroganoff Sauce
- In a separate pot, heat up 2 tablespoons of olive oil on medium heat.
- Add 3 cloves minced garlic and continue cooking for about 1 minute until fragrant.
- Pour in 3 cups vegetable broth, 1 tablespoon soy sauce, 2 tbsp of tahini, and 2 tbsp of cornstarch to thicken the sauce.
- Turn up the heat to high and let it come to a boil for one minute while stirring constantly. Then, turn it down to low heat.
Step 3: Combining Everything Together
- Pour the stroganoff sauce into the pan with cooked seitan and mushrooms. Stir well, allowing all ingredients to combine and simmer for about 5 minutes over low heat.
- Add some ground black pepper to taste before adding in 1/4 cup of vegan sour cream to give it a creamy texture.
- Finally, stir in some sliced green onions and voila! Your delicious Seitan and Mushroom Stroganoff is ready!
This vegan recipe is perfect for dinner parties or casual get-togethers with friends. You can even make it ahead of time and store it in the fridge for up to three days. Just remember to reheat gently in a pan on medium-low heat with some extra broth or water.
Don’t forget to pair it with some pasta or rice dishes for a complete and satisfying meal.
Substitutions and Variations
My dear foodie friends, let’s talk about the different ways you can tweak and personalize this delectable vegan seitan and mushroom stroganoff recipe to suit your preferences. With a little creativity, there are endless possibilities to experiment with new flavors and textures.
Firstly, if you can’t find seitan or prefer a different meat substitute, feel free to swap it for another protein option like tofu or even homemade wheat gluten. And for the mushrooms, while portabella is our star of choice, any other types can work as well – try oyster mushrooms for a unique twist or any other variety of your choice.
For those who prefer to avoid canola oil, switch to extra virgin olive oil or any other preferred high-heat oil. If you’re after a creamier consistency than what the recipe currently calls for, consider subbing out the tahini with some cheesy or creamy vegan alternative such as vegan sour cream or coconut milk.
If you’re looking for an umami bomb in your dish, liquid aminos can be fine-tuned to satisfy your tastebuds’ preferences. Be bold and play around with different amounts of ground black pepper, soy sauce or investigate combinations that may surprise you.
Furthermore, if you want to add more veggies on the plate rather than just in the sauce, sliced or diced vegetables like bell peppers or zucchini are lovely options that pair perfectly with our vegan mushroom seitan stroganoff recipe. Or better yet, serve it over some mashed potatoes instead of noodles!
The bottom line my dear readers is to have fun playing around with these substitution options and variations in our recipe ingredients. Feel free to make this dish all your own!
Serving and Pairing
When preparing this delectable vegan stroganoff, I suggest serving it over a bed of your favorite noodles or pasta – perhaps whole grain spaghetti or fettuccine. This will complement the creamy consistency of the dish and make for an irresistible combination.
As for pairing, a light salad with a vinaigrette dressing could make an excellent side dish to balance the richness of the stroganoff. Alternatively, roasted or steamed vegetables – such as broccoli, carrots, or green beans – can provide a nutritious and colorful addition to your plate.
A glass of red wine, such as a Pinot Noir or Merlot, can also be a great complement to the earthy flavors of this dish. For non-alcoholic options, try a cup of warm herbal tea or some sparkling water with a squeeze of lemon.
Remember that creativity is key when it comes to serving and pairing vegetarian and vegan dishes like this one. Treat your taste buds and make your dining experience as enjoyable as possible!
Make-Ahead, Storing and Reheating
My dear friends, there’s nothing like being able to indulge in a delicious meal without slaving away in the kitchen every single day. With this Seitan and Mushroom Stroganoff (Vegan) recipe, you can easily make it ahead of time and enjoy it in the days after.
When it comes to making ahead, prepare the dish as you would normally do, but once complete, allow it to cool down completely. You may then store it in an airtight container, either in the refrigerator for up to 3 days, or in the freezer for as long as 1 month. After that just reheat it gently using a stove top or a microwave oven.
When reheating any leftovers ensure that you do so gently over low heat or at medium power in your microwave oven so as not to overcook or burn anything.
This recipe is actually perfect to make ahead because It allows all of the flavors to meld together and become more pronounced with time, while it also easier to deal with leftovers for quicker meals during busy weekdays.
You should avoid adding vegan sour cream when reheating Seitan and Mushroom Stroganoff (Vegan) since sour cream could cause curdling if heated too much. As much as possible avoid boiling if you have vegan sour cream/sour tofu facility stored into your stroganoff.
Keep this mind: Make-ahead meals are the best option for those who want healthy and delicious food with easy preparation procedures. Our Seitan and Mushroom Stroganoff (Vegan) dish can be stored with ease without sacrificing its quality flavour and texture will maintain their tastiness even after refrigerating for a few days – So you always have something tasty waiting for you in the fridge.
Tips for Perfect Results
When it comes to cooking, it’s always helpful to have some extra tips at hand to ensure the best result possible. Here are a few tips to perfect your seitan and mushroom stroganoff:
1. Slice mushrooms evenly
For the best texture and even cooking time, slice your mushrooms evenly. It will also make for a more visually appealing dish.
2. Use high-quality vegetable broth
The quality of your broth can greatly impact the flavor of the stroganoff. Opt for a high-quality vegetable broth, or even better, make your own at home.
3. Don’t overcook the seitan
Seitan can become tough if cooked for too long, so be sure not to overcook it.
4. Use thickening agents sparingly
It’s tempting to add lots of thickeners like cornstarch or flour to the sauce, but doing so can result in a gummy or pasty texture. Use thickening agents sparingly and adjust as needed.
5. Add vegan sour cream at the end
To avoid curdling, add vegan sour cream at the end of the cooking process and just warm it slightly. The acidity in the sour cream can cause separation at higher temperatures.
6. Experiment with different types of mushrooms
Using different kinds of mushrooms can bring a unique depth of flavor to the stroganoff. Try oyster mushrooms or portabella mushrooms for a delightful twist on the classic recipe.
Remember to make adjustments according to your personal preference, as different palates may require more or less seasoning depending on their tastes. By following these tips and experimenting with variations, you’re sure to have a delicious vegan seitan and mushroom stroganoff every time!
In conclusion, this seitan and mushroom stroganoff recipe is a must-try for all food enthusiasts. Whether you’re a vegan or not, this recipe is sure to impress anyone who gets a taste of it. It’s packed with flavor and is much healthier than beef stroganoff.
You can make this dish even creamier by using vegan sour cream or coconut milk instead of tahini. And don’t hesitate to experiment with different types of mushrooms and vegetables to suit your preferences.
In addition, this recipe is easy to make and can be prepared ahead of time for convenience. Once you’ve tried it, you’ll see why seitan and mushroom stroganoff is quickly becoming a favorite among plant-based eaters.
So next time you’re in the mood for comfort food that’s both delicious and healthy, give this recipe a try. You won’t regret it!
Seitan and Mushroom Stroganoff (Vegan) Recipe
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 1/3 1 1/3 cups vegetable broth or 1 1/3 cups water
- 1/2 teaspoon garlic granules
- 2 tablespoons tahini
- 2 teaspoons canola oil or 2 teaspoons olive oil
- 1 cup green onion
- 2 -3 garlic cloves, minced
- 3 cups sliced mushrooms or 3 cups portabella mushrooms
- 2 cups seitan (strips thinly sliced)
- ground black pepper, to taste
- egg-free pasta (one normal sized package)
- 3 tablespoons vegan sour cream
- Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.
- Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
- Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
- Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
- Season the stroganoff with ground pepper. Serve at once over egg-free noodles.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.